Aizuwakamatsu, Fukushima (福島県会津若松) – Aizu Tsuruga Higashiyama Sohonzan (会津鶴我東山総本山) Dinner
We had a private dinner at Aizu Tsuruga Higashiyama Sohonzan (会津鶴我東山総本山), a luxury property in Aizuwakamatsu, Fukushima Prefecture (福島県会津若松.) Below is the description of every serving, in both English and Japanese:
COURSE 1:
* Aizu Kozuyu (会津こづゆ – Aizu Kozuyu, an Aizu Clan samurai dish)
– Hotate Kaibashira no dashi jiru (帆立貝柱の出し汁 – Dashi broth is made with Scallops)
– Satoimo (里芋 – Bracken)
– Ninjin (人参 – Carrots)
– Itokon (Shirataki) (しらたき/糸こんにゃく – Noodles made from Konjac Yam)
– Warabi (わらび – Bracken)
– Ginnan (銀杏 – Gingko Nuts)
– Kaibashira Fu (貝柱麩 – Wheat Gluten with Scallops)
COURSE 2:
* Aizu Seiryu Tennen Ayu Irori-yaki (会津清流天然鮎囲炉裏焼き – Aizu Clear Stream Natural (not farmed) Sweetfish grilled on an Irori hearth)
COURSE 3:
* Urabandai Yude Asparagus (裏磐梯湯でアスパラガス – Boiled extra-thick Asparagus from Urabandai)
– Original Mayonnaise (オリジナルマヨネーズ – Original homemade Mayonnaise)
– Aizu Aka Daikon Sasabune-mori (会津赤大根佐々布根盛 – Thinly cut Red Daikon Radish)
– Cresson (クレソン – Watercress)
– Daikon (大根 – Daikon Radish)
COURSE 4 – Aizu no Shukuzen (会津の祝膳 – Aizu Celebration Meal)
* Tennen Takenoko, Zenmai to Fuki no Nimono (天然筍、ゼンマイと蕗の煮物 – Simmered foraged Bamboo Shoots, Asian Royal Fern and Fuki Butterbur plant stems)
* Aizu Okiagari Kobushi (会津の起き上がりこぼし – Aizu Okiagari Koboshi – it’s a doll that rises back up every time it falls, which is indicative of the Aizu spirit. Not edible)
* Horenso Bainiku Mizore-ni (koi shoyu base flavor), Niigata Awabi Nimono kanso shite Nimono, Kitakata Rakkasei Peanuts (法連草, 梅肉霙煮, 新潟乾燥鮑煮物, 喜多方落花生ピーナッツ – Simmered Spinach, Ume Plum simmered in a soy sauce-based sauce, Dried Niigata Abalone that is then simmered, Rakkasei Peanuts from Kitakata)
* Tennen Warabi Shoyu-ni, Katsuobushi (天然蕨醤油煮、かつおぶし – Wild foraged Bracken simmered in soy sauce-based sauce, Dried and shaved Bonito flakes)
* Surume Ika to Ninjin Nimono, Osake-ae (寿留女烏賊と人参煮物, お酒和え – Simmered thinly-sliced dried Squid and Carrots dressed in Sake-based sauce)
* Nishin no Sansho-zuke (鰊山椒漬け – Dried Herring simmered with Shansho Pepper sauce. It’s one of the three traditional specialty dishes in the Aizu region)
– Bodara (棒鱈 – Dried then simmered Cod)
* Aizu Tomato dashi-zuke, Yuzu Miso (会津トマト出汁漬け, 柚子味噌 – Chilled Aizu Tomato dressed in Dashi with Yuzu Miso on top)
* Koyadofu Dashi-ni to (高野豆腐出汁煮 – Koyadofu simmered in Dashi. Koyadofu is a frozen-dried Tofu)
Zunda (Soramame) Suritsubushi – (ずんだすりつぶし – Crushed and slightly sweetened Zunda (Soramame), which is a green soybean)
COURSE 5:
* Aizu Meibutsu Tempura Manju (会津名物天婦羅饅頭 – Deep-fried Tempura Manju, which is a Japanese confection made from flour, rice powder, kudzu or buckwheat, and filled with anko (sweet red bean paste.)
COURSE 6 – Aizu Brand Basashi (会津ぶらんど馬刺 – Aizu brand Horse Sashimi):
* Filet (ヒレ)
* Liver (レバー)
* Tategami (たてがみ – The meat below the part where the mane grows)
COURSE 7 – Sohonzan Meibutsu Shuki 5 Shu Mori (総本山名物酒器5種盛り – Food served on 5 kinds of sake cups from the Main Temple):
* Basashi Sekizui Ikura-nose (馬刺し脊髄いくら乗せ – Horse Sashimi spinal cord topped with Salmon Roe)
– Yuzu (柚子 – Yuzu Japanese citrus)
* Futaego (フタエゴ – Minced Futaego Horse Sashimi with Caviar on top. “Futaego” is a rare cut of meat that is made up of three layers of from the rib area, which is only available in small quantities. It has a crunchy and chewy texture)
* Aizu Gyu A5 filet steak (会津牛A5ランクフィレステーキ – Aizu Beef A5 Filet Steak)
– Daikon Oroshi (大根おろし – Grated Daikon Radish)
– Wasabi (山葵)
– Ponzu (ポン酢 – Ponzu sauce)
* Foie Gras to Truffle (フォアグラとトリュフ – Foie Gras with Truffles)
* Aizu Jidori yaki, Aka Yuzu Kosho Soe (会津地鶏焼き, 赤柚子胡椒添え – Grilled Aizu Chicken basted with Yuzu Pepper sauce)
COURSE 8 – Aizu Brand Nintei Mijitto Nabe (会津ぶらんど認定みじっと鍋 – Aizu Brand Certified Mijitto Hot Pot):
* Futaego (フタエゴ – Futaego horse meat. “Futaego” is a rare cut of meat that is made up of three layers of from the rib area, which is only available in small quantities.)
– Black Pepper Dashi (ブラックペッパー出汁)
– Seri (せり – Japanese Dropwort)
COURSE 9 – Soba (蕎麦 – Soba Noodles):
* Aizu Juwari Soba to Nishin Tempura (会津十割蕎麦 – Aizu Soba noodles. The noodles are made from 100% buckwheat)
COURSE 10 – Tempura (天婦羅):
* Nishin (鰊 – Herring)
* Shiitake (椎茸 – Shiitake Mushrooms)
* Taranome (タラの芽 – Japanese Angelica Tree Sprout)
COURSE 11 – Kounomono (香の物 – Pickled Vegetables):
* Akakabu (赤蕪 – Red Japanese Turnip)
Daikon (大根 – Daikon Radish)
Murasaki Daikon (赤大根 – Red Daikon Radish)
COURSE 12 – Dessert (デザード):
* Okome no Ice, Kurumi, Kinako nose (自家製米あいす, クルミ, きな粉 – Homemade Rice Ice Cream, Walnut chunks, Sweet toasted soybean flour)
* Shiratama, Anko, Matcha Powder, Raisons (白玉, 餡子, 抹茶パウダー, レーズン – Shiratama, Sweet Anko Red Beans, Matcha Powder, Raisons. Shiratama is a Japanese “dango” dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour.
* Aizu Suika to Sakurambo (会津西瓜とさくらんぼ – Aizu Watermelon & Aizu Cherries)
* Sobacha (蕎麦茶 – Buckwheat Tea)