The soba had a dashi broth, blanched kale, seared yellowfin tuna, scallions, and black sesame seeds. All in all, far from traditional or authentic, but similar in the variety and focus of flavors.
Wednesday, October 10, 2007
Kaiseki
Another chilly wet day required soup, and this time I went for a Japanese-style dinner with a bunch of small dishes followed by a big bowl of soba. Clockwise from upper left: beet pickles, sorrel and nasturtium salad (sesame/ume shu dressing,) leftover braised pan di zucchero, and our own Japanese eggplant cooked with scallions in a serious sauce of garlic, rice vinegar, shoyu, agave syrup, and HP sauce that Christine bought me recently so I can make proper fried egg sandwiches.
The soba had a dashi broth, blanched kale, seared yellowfin tuna, scallions, and black sesame seeds. All in all, far from traditional or authentic, but similar in the variety and focus of flavors.
The soba had a dashi broth, blanched kale, seared yellowfin tuna, scallions, and black sesame seeds. All in all, far from traditional or authentic, but similar in the variety and focus of flavors.
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