【Course Menu for November
《1st appetizers》 Steamed
burdock with sansho and grated radish.
《5 kinds of 2nd
l Lotus root, potherb
mustard, shimeji mushroom and cabbage with sesame paste.
l Pickled pumpkin, turnip
and avocado with wasabi.
l Marinated persimmon,
tofu and cauliflower.
l Potato dumplings with
fried spinach and onion with mustard.
l Grilled shiso leaves
with ginkgo nut and yuzu miso.
《Soup》 Soup of
Japanese parsley, shiitake mushroom, yam and bean sprout.
《Grilled dish》 Grilled radish,
garland chrysanthemum and enoki mushroom with grated yam wrapped in nori.
radish's peel, carrot and kiriboshi-daikon(thinly sliced and dried strips of
《Simmmered dish》Simmered taro, broccoli
and leeks in miso with soy milk cheese.
※Soy milk cheese is 100% plant-based.
(The bowl is hot, so please be
《Japanese mixed rice》Rice cooked
with Chinese cabbage, burdock root and
(sweet bean jelly).
course, dashi broth is made using only kombu (kelp) and vegetables.