Hassun (First Dish)

The first dish consists of small dishes made of citrus fruit on a flower-shaped vermilion-lacquered dish. These are: a) Baked shrimp with basil source, b) Crispy Chicken, and c) Hijiki. Enjoy these with Sake (Japanese wine). Rikyu created Hassun with a clue from the sacred treasures of Hachimangu in the south part of Kyoto and it originally meant a Hassun-sized (approximately 24 x 24 cm) square tray made by cedar. Later, Hassun became referred to as appetizers and now it is a name of menu.

Nimonowan (Second Dish)

The used bowl is partly carved and lacquered several times and various flowers are drawn in gold-relief. The meals are Tofu made from sesame seeds and baked white fish from the Mediterranean. I made this typical Japanese-style soup from dried bonito and dried kelp (this is called “Dashi”) with salt and soy sauce. The water we used today is reproducing in association with Slow Food organization. The kelp for making Dashi is originally seaweed and it requires a lot of time and efforts to make it usable. Also, it takes about six months to make a dried bonito. This becomes a hard piece through many kinds of process. We slice this dried bonito and put in the warmed kelp soup to make it more flavorful. These two elements are the base of the Japanese foods. We use salt and soy sauce for seasoning. There are many kinds and ways of use but basically we mix it. The Japanese foods are prepared by combinations of raw, baked, steamed, boiled, or fried meals and balancing of the degrees. I think it is the same thing in the world but the balancing, timing, and food materials differ according to the country or area.

Otsukuri (Third Dish)

Otsukuri stands for raw fish. However we can’t get the good raw fish, then I cook raw meet that is well known to Piemonte. Since the association instructed us to provide some wines, I arranged this in the EU style. Please enjoy it with using a knife and fork. I put some Karashi (Japanese mustard) on the meet. Eat it with fried rice and mashed potato. Also, please eat it with yellow mustard and red pepper for an accent to make it a little spicy. Sauce is a blend of olive oil and soy sauce.

Takiawase (Fourth Dish)

This is a char-grilled Porcini in season. Please enjoy it with a warm and unsweetened pudding. I put some sliced dried bonito for an accent. The dried bonito are curiously dancing and look so comical. You will enjoy its tender taste just like a homemade food.

Yakimono (Fifth Dish)

This is broiled cod with soy sauce and Mirin (sweet cooking rice wine). Some funguses and beans are steamed with salt and it should be tasty with soy source. There are herbs on the four corners so please enjoy it with various combinations.

Gohan (Sixth Dish)

This is a risotto with chestnuts. In Japan, we had cheese and dairy products already brought over in the Nara period and we called them “Raku,” “So,” or “Daigo.” Though they were not so popular at the time, for this time I just try to reproduce the relic of the Nara period.

Dessert (Seventh Dish)

This is called Mizuyokan (soft jelly) made from azuki beans. This has a thick taste and a flavor like chocolate. Please enjoy its affinity with Matcha (Japanese tea).