Japanese Seasonal Cooking with Mutsuko Johnson 4 - 6 September 2021

Japanese Seasonal Cooking with Mutsuko Johnson 4 - 6 September 2021

Japanese Seasonal Cooking with Mutsuko Johnson 4 - 6 September 2021 Course Menu Friday 4 September Lunch Udon Noodle Soup Vegetable Tempura with Root Vegetables, Lotus Root & Watercress Deep Fried Tofu Traditional Toppings & Sides; Natto, Nanami Togarashi (Japanese Chilli Pepper Powder), Toasted Sesame Seeds, Toasted Nori Seaweed, Spring Onion, Grated Daikon Dinner Leek and Sweetcorn Miso Soup Short Grain Brown Rice with Nutty Soy Beans Iso Age (Nori Roll with Tofu & Carrot) Green Vegetables with Gomaae (Sesame Dressing) Turnip Pickles with Ume Plum Vinegar Additional Dishes Fermented Onion Condiment Furikake Condiment Saturday 5 September Lunch Ozone - Hearty Miso Soup with Mugwort Mochi Harusame (Rice Noodle) Salad with Vegetables, Wakame Seaweed and Edamame Beans in a Sweet Sesame Dressing Dinner Lotus Root Dumplings in a Light Broth Short Grain Brown Rice with Adzuki Beans Tofu, Pak Choy & Mushroom Stirfry in a Ginger Kuzu Sauce Arame Seaweed Takuan Pickles Pear Kanten Dessert Additional Dishes Making Amazake with Sweet Brown Rice Sunday 6 September Lunch Pan-Fried Soba Noodles with Vegetables & Toasted Nori Seaweed Juicy Deep Fried Tofu Wakame Soup Radish and Cucumber Pickles Dinner Gojiru ‘High-Energy’ Miso Soup Onigiri - Miniature Brown Rice Balls with Nori Seaweed White Fish* with Shiitake & Enoki Mushrooms, Watercress & Carrot in a Kuzu-Sake Sauce Grilled Courgette & Miso Sauce Sautéed Wakame Seaweed with Sesame Seeds Sweet Daikon Pickles with Amazake Homemade Amazake Dessert with Fresh Ginger Please note: Menu is subject to adjustment, due to availability of seasonal vegetables. *A vegan option of Pan-Fried Tofu will also be available..

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