Set Course for early in spring

Transcription

1 ( ) Set Course for early in spring 早春 (So-shun) = Early in spring, to enjoy Dolls festival ( 雛祭り Hina-matsuri). * All of our dishes are made with seasonal ingredients. Decoration of Doll Festival (Shin-no Hina) (Enishi course) 先付 (Sakidzuke) : first course, a seasonal amuse gueule * Before having Sakizuke, you should try a little bit of drinks! 飯蛸旨煮 (Yi-dako umani) Yi-dako, simmered in a tasty soup with boiled rape blossoms. 飯蛸 (Yi-dako) = Ocellated octopus or Rice (Yi) octopus (Tako). Why rice, because rice-like roes fill in its body. 旨煮 (Umani) = a cooking; items boiled in soy sauce and sugar. 菜の花 (Nanohana) = Rape blossoms 造里 (Tsukuri):seasonal sliced raw fish dish, so called Sashimi 旬の白身魚 鮪 (Shun-no shiromi-zakana, Maguro) Seasonal white flesh and Tuna slices in sashimi style. 旬 (shun) = seasonal 白身魚 (Shiromi-zakana) = white flesh fish (#1) 鮪 (Maguro) = Tuna (#2) #1 #2 妻物 (Tsuma-mono) = garniture; shredded radish, greens, #3 edible flower, etc. 山葵 (Wasabi ) = grated Japanese horseradish, Wasabi * This photo is for 結 course #3=Pen shell * Put a little bit of Wasabi on it, dip slightly in soy sauce and eat

2 焼物 (Yaki-mono):a broiled or grilled dish 太刀魚富貴味噌焼 (Tachiwuo fukimiso- yaki) Grilled Largehead hairtail, butterbur flavored soybean paste on it. Simmered Spikenard and pickled ginger by side. 太刀魚 (Tachiwuo) = Largehead hairtail 富貴味噌 (Fuki-miso) = butterbur (Fuki ) flavored soybean paste(miso) 独活辛煮 (Wudo karani) = Spikenard simmered in soy sauce はじかみ生姜 (Hajikami showga) = a ginger stalk pickled in vinegar 揚物 (Age-mono):Deep fries 公魚天麩羅 (Wakasagui Tempura) Deep fried Pond smelt and Ostrich fern in Tempura style. Sprinkle a little bit of salt, then eat. 公魚 (Wakasagui) = Pond smelt 天麩羅 (Tempura) = a cooking; dip items in flour batter, then fry them こごみ (Kogomi) = Ostrich fern (a green in spring) 抹茶塩 (Macch-jio) = Green tea powder added salt 鍋物 (Nabe-mono):a one-pot dish 鮟鱇鍋 (Anko nabe) Various part of Angler and some items such as greens, mushrooms, soy bean curd, etc., cooked in a pot on a tiny stove at your table. Enjoy tasting the soup, it is so fine and good for your health. 鮟鱇 (Ankoh) = Angler fish 鍋 (Nabe) = a cooking; Put items at a same time in a broth pot, then boil. 水菜 (Mizuna) = Potherb mustard 湿地 (Shimeji) = a mushroom, Shimeji 白菜 (Hakusai) = Chinese cabbage 長葱 (Naga-negui) = a long green onion 豆腐 (Tofu) = Soybean curd 合わせ味噌仕立て (Awase-miso jitate) = cook in mixed (Awase) fermented soybean paste (Miso) soup.

3 止肴 (Tome-zakana):a last dish before Shokuji のれそれ生姜酢 (Noresore shoga-zu) Baby congers and greens in Vinegar sauce. Grated ginger on top. のれそれ (Noresore) = Baby conger 生姜酢 (Shoga-zu) = Ginger sap added vinegar sauce 蓮芋 (Hasu-imo) = Giant elephant ear stalk 茗荷子 (Myoga) = Pickled Japanese ginger 食事 (Shokuji) : a rice or noodle dish もずく雑炊 (Mozuku zohsui) Rice porridge bowl, some alga-like seaweed and fine chopped green onion on it. Comes with Japanese pickles. もずく (Mozuku) = an alga-like seaweed 雑炊 (Zohsui) = Rice porridge 水菓子 (Mizu-gashi ) : Fruit いちご グレープフルーツゼリー (Ichigo, Grape fruit Jelly) Strawberry cuts and Grape fruit jelly. Daily performance of Tsugaru-jamisen music with Master Fukui Kodai. A top Tsugaru-jamisen player in Japan, and the proprietor of this restaurant. Please visit our home page! Wa-en-tei, a rebuilt old house

4 (Musubi course) * This course includes additional or replaced dish (or items) on/of Enishi course menu as shown below. 前菜 (Zensai) : Assorted seasonal theme * additional dish served after Sakizuke of Enishi course. Seasonal arrangement for Girl s Doll festival. Typical arrangement of dolls is shown on next page where you can see the corresponding notation A, B, C or D in this menu. #1: 筍寿し (Takenoko sushi) : Bamboo shoot rolls sushi which shaped like dolls *A, seen on the top shelf of next page picture. #2: 菱形真丈 (Hishigata shinjo) : Diamond-shaped fish paste which shaped like cakes *B, seen on the fourth shelf of next page. #3: 天豆 (Ten-mame) : Broad bean, its flower will be seen around the time of Girl s Doll festival. #4: 花びら百合根 (Hanabira yurine) Colored lily scaly bulbs shaped like flower petals #5: 桃赴 (Momo fu): Peach shape colored soybean gluten which shaped like the fruit of this seasonal flower *D, seen on next page #6: たらの芽 (Tara-no-me): First western bracken fern of the season #7: 鱈子ぼんぼり (Tarako bombori) : Simmered cod roe which shaped like Lantern *C, seen on the top shelf. #4 #1 #3 #2 #5 #7 #6 造里 (Tsukuri):seasonal sliced raw fish dish, so called Sashimi * additional item on Tsukuri of Enishi course. 平貝 (Taira-gai) = Pen shell 小茶碗 (Ko-jawan) : Custard in a small cup * additional dish served after Tsukuri of Enishi course. 湯葉茶碗蒸し (Yuba chawan-mushi) Raw soybean milk skin custard in Chawan cup, Citrus flavor. Honewort and Ginkgo nut are added. 生湯葉 (Nama-yuba) = Raw soybean milk skin 茶碗蒸し (Chawan-mushi) = a cooking; an egg custard-like dish containing various items in Chawan cup.

5 Typical decoration of dolls (Hina-dan) *Each notation A, B, C or D corresponds the notation shown in the Zensai menu C C His & Her Highness D A A D Court ladies Musician High officials B Servants Special decoration at Maruno-uchi Hotel lobby