Blanched Field Mustard with Miso-Vinegar Dressing
Now I’m not sure if a dish with sumiso (vinegar-miso dressing) can be considered as vinegared dish in Kaiseki course in a strict sense. Oh, well, this is not “real” Kaiseki anyway. I wanted to use something springy, so here’s nanohana (field mustard). But to be honest, I like it with mustard dressing rather than vinegar-miso dressing.
Daikon and Cucumber Pickled in Sweet & Sour Brine
Originally I was going to use one of these daikon-chrysanthemums as a garnish for the salmon, but it looked too big for the fish, so I decided to present them as a vinegared dish. Again, I was going to use a turnip to make these chrysanthemums, but couldn’t find any.
Saturday, February 25, 2006
Posted by obachan at 2/25/2006 10:21:00 PM