Fukiyose

Fukiyuose Literally fukiyose means different kinds of colored leaves blown together by an autumn wind. In cooking, when a dish has an assortment of bite-size food in various colors and flavors, it is often named fukiyose. On my fukiyose plate, there were: - *鯛の柚子味噌焼き tai no yuzu-miso yaki (broiled sea bream flavored with yuzu-miso) - *百合根の辛子明太子和え yurine no karashi-mentaiko ae (boiled lilly bulbs seasoned with spicy and salty walleye pollack roe) The pinky-white, flower-petal like thing in the back. - むかご　mukago (air potatoes) - イカの松かさ焼き　ika no matsukasa yaki (broiled squid that looks like a pine cone) I know mine doesn’t look like a pine cone…It should curl up and the cuts should open up much more, but you know what? I made the cuts on the wrong side of the squid… :O - かまぼこ銀杏 kamaboko icho (steamed fish cake cut out in the shape of ginkgo leaf) I made up this name because I didn't know what to call them. They are kamaboko slices cut out with a ginkgo-leaf shaped vegetable cutter (not a cookie cutter), glazed with egg yolk and briefly broiled. - 山芋紅葉　yamaimo momiji (yam cut out in the shape of maple leaf ) These yam slices were cut out with a maple-leaf shaped vegetable cutter, then baked in toaster oven and topped with karashi mentaiko. - 銀杏　ginnan (ginkgo nuts) skewered with pine needles. * My favorites.