Highlights of dinner that was served in our “Honkan Tokubetsu Shitsu” (特別室 – Main Wing Special Room) at Hiiragiya Ryokan (柊家旅館), a famed Japanese inn that’s in its sixth generation of continuous ownership and has been around since 1818. The explanation of each serving was in Japanese, but I’ve done my best to describe each dish in both English and Japanese to the best of my ability. They are:
COURSE 1 – Sakizuke (先附 – Appetizer):
* Suppon Nikogori (すっぽん煮凝り – Jellied Broth of Soft-shelled Turtle)
– Uni (雲丹 – Sea Urchin)
– Edamame Tofu (枝豆豆腐)
– Junsai (順才 – Water Shield Aquatic Plant)
– Wasabi (山葵)
– Hanaho Shiso (花穂紫蘇 – Shiso Flowers)
COURSE 2 – Wan (椀 – Soup):
* Hamo Yoshino (鱧吉野 – Pike Conger coated with Kudzu batter from Yoshino)
– Ni Ume (煮梅 – Boiled Japanese Salted Plum)
– Tsuruna (つる葉 – New Zealand Spinach)
– Yuzu (柚子 – Yuzu Citrus)
COURSE 3 – Tsukuri (造里 – Sashimi):
* Tai (鯛 – Red Sea Bream)
* Karasumi (唐墨 – Salted Mullet Roe)
* Toro (鮪トロ – Fatty Tuna)
* Ashirai (あしらい – Japanese sashimi garnish)
* Wasabi (山葵)
* Tsukuri Shoyu (造り醬油 – Homemade Soy Sauce)
COURSE 4 – Hassun (八寸 – Seasonal Platter):
* Kamo Roast (鴨ロース – Duck Loin)
* Tenaga Ebi (手長海老 – Tenaga freshwater prawn)
* Tomorokoshi Tempura (玉蜀黍天麩羅 – Corn Tempura)
* Sudachi (酢橘 – Sudachi Citrus Fruit)
* Ayu Ichiaboshi (鮎一夜干し – Salted and overnight-dried Ayu Sweetfish)
* Ika & Hamo-no-ko Shiokara (烏賊鱧子塩辛 – Squid & Pike Conger Roe fermented in their own viscera, salted and seasoned)
* Shoga (新生姜 – Young Japanese Ginger pickled in sweetened vinegar)
COURSE 5 – Yakimono (焼物 – Grilled Dish):
* Unagi Inro-yaki (鰻印籠焼き – Steamed then grilled Eel with burdock root)
* Fushimi Togarashi (伏見唐辛子 – Fushimi Japanese Sweet Chili Pepper)
* Ichijiku (無花果 – Fig)
– Zuiki (芋茎 – Taro Stem)
– Iri Goma (煎り胡麻 – Roasted hulled sesame seeds)
– Goma Goromo (胡麻衣 – Sesame Paste)
COURSE 6 – Shinogi (凌ぎ – Interim Small Dish):
* Awabi Mozuku Udon (鮑もずくうどん – Cold Udon noodles with Abalone and Mozuku Brown Algae Seaweed)
– Umadashi Jelly (旨出しゼリ – Dashi Jelly)
– Furi Yuzu (振り柚子 – Yuzu Citrus flakes)
COURSE 7 – Nimono (煮物 – Simmered Dish):
* Kamo Nasu Agedashi (賀茂茄子揚げ出し – Deep-fried Kamo Aubergine Eggplant)
* Managatsuo (まながつお – Japanese Butter Fish / Harvest Fish)
– Daikon Oroshi (大根おろし – Grated Daikon Radish)
– Ichimi (一味 – Japanese Cayenne Pepper Powder)
– Kezuri Bushi (削り節 – Bonito flakes)
COURSE 8 – Shokuji (食事 – Rice Dish):
* Hamo Chazuke (鱧茶漬け – Pike Conger with rice in tea soup)
– Kyotouna (京唐葉 – Kyo-touna Greens)
– Niigata-ken Uonumasan Koshihikari (新潟県魚沼産こしひかり – Koshihikari Rice from Uonuma in Niigata Prefecture)
COURSE 9 – Kounomono (香の物 – Pickled vegetables):
* Sanshu (三種 – Three kinds)
COURSE 10 – Kuda-mono (果物 – Fruit Dessert):
* Melon, Momo, Shine Muscat, Passion Fruit Wa-Sanbon Jelly (めろん、桃、しゃいんますかっと、ぱっしょんふるーつ和三盆ゼリ – Melon, Peach, Shine Muscat & Passion Fruit Jelly with refined Japanese sugar)
* Warabi-mochi (蕨餅 – Bracken-starch mochi dumpling)
– Anko (あんこ – Sweet Red Bean Paste)
– Kinako (黄粉 – Dried, milled and roasted Sweet Soybean Flour)
AloJapan.com