Obachan's Quasi-Kaiseki #3

I guess my quasi-kaiseki is making a slow but steady progress. As you know, now I work at a kaiseki restaurant. Of course, there no one teaches a female dishwasher (me) how to cook, but I can see what chefs do, and later in my kitchen, I can ape what they do. What’s more, now I have this wonderful resource. So being fully inspired, I went through several challenges and did a bunch of aping. But let me emphasize this: I don't mean to disgrace kaiseki. I know very well that it's not something you can master through aping only. I'm doing this just to express my love and respect towards kaiseki, so please take this attempt as my hommage to this beautiful Japanese culinary tradition :) Well, now enjoy this virtual full-course meal! (Photos marked with * in each entry can be enlarged.) ----- 先付 二種　Two Kinds of Sakizuke (Appetizers) １．秋の前菜盛合せ　Autumn Plate: 鶏肉柚子醤油焼き、きのこ肉詰め焼き、かまぼこ紅葉七味風味、そうめん松葉、いくら醤油漬、銀杏、銀杏芋 Broiled chicken marinated in yuzu-soy sauce, Mushroom meat balls, Maple-leaf shaped kamaboko (steamed fish cake) with shichimi pepper, Somen noodle pine leaves, Salmon roe, Ginkgo nuts, Ginkgo sweet potato 2. 胡桃豆腐 Walnut Tofu お造り　Otsukuri (Sliced Raw Fish) ワカナ造り　Young yellowtail 焼き物　Yakimono (Broiled Dish) チダイ西京焼き Broiled crimson sea bream marinated in miso (soybean paste) 蒸し物　Mushimono (Steamed Dish) チダイ蕪蒸し Steamed crimson sea bream topped with grated turnip 揚げ物　Agemono (Deep Fried Dish) 海老のコーンミール揚げ、シソ巻き鮭、サヤインゲン、ナス、ぶなしめじ、レンコン、かぼちゃ、銀杏、銀杏芋 Shrimp coated with cornmeal, Salmon and shiso (perilla) roll, String beans, Eggplant, Shimeji mushrooms, Lotus root chip, Kabocha squash, Ginkgo nut, Ginkgo sweet potato 酢の物　Sunomono (Vinegared Dish) 柿なます　 Vinegared persimmon and daikon strips 御飯・止め椀・香の物　Gohan, Tome-wan, Koh no mono (Rice, Miso Soup and Pickles) しめじ御飯、味噌汁、カブの漬物柚子風味 Rice cooked with shimeji mushrooms, Miso soup, Pickled turnip flavored with yuzu citrus rind 菓子　Kashi (Dessert) 練り切り　Nerikiri Categories: Japanese