Our third and final dinner at Iwaso Ryokan (岩惣) in Miyajima, Hiroshima (広島県宮島,) The menu and all explanations were in Japanese, but I’ve done my best to translate all of the courses here. They are:
COURSE 1 – Zensai (前菜 – Assorted seasonal appetizers):
* Kani Su (蟹酢 – Vinegared crab)
* Kaki Su (柿酢 – Vinegared persimmon)
COURSE 2 – Otsukuri (御造里 – Fresh sashimi slices):
Okoze No Usuzukuri (虎魚の薄造り – Thinly sliced Vervet Fish)
COURSE 3:
* Tori Nabe (鳥鍋 – Chicken hot pot) & Tori Tsumire (鳥つみれ – Chicken meatballs)
* Mizuna (水菜 – Japanese Mustard)
* Gobo (ごぼう – Burdock Root)
* Naga Negi, aka Tokyo Negi & Shiro Negi (長ねぎ – Long Japanese Green Onion)
* Kamaboko Tamago Yaki (蒲鉾玉子焼き – Japanese fish cake with Japanese Rolled Omelette mixed with Dashi)
COURSE 4:
* Anago no Shirayaki (穴子白焼き – Grilled Conger Eel seasoned with salt)
* Yaki Guri (焼き栗 – Roasted Chestnuts)
* Sudori Myoga (すどり茗荷 – Japanese Ginger)
* Ginnan (んなん – Gingko Nut)
* Yamaimo (山芋 – Japanese Mountain Yam)
* Sudachi (酢橘 – Japanese Citrus Fruit)
COURSE – Mushimono (蒸し物 – Steamed dish):
Sawara no Kabura Mushi (鰆の蕪蒸し – Steamed turnips with Japanese Spanish Mackerel)
COURSE 6:
Tori Nabe (鳥鍋 – Hot Pot with Chicken)
COURSE 7 – Gohan (ご飯 – Rice dish):
Tai Dashi-Chazuke (鯛出汁茶漬け – Hot Dashi Soup and Red Sea Bream over Rice)
COURSE 8 – Mizugashi (水菓子 – Seasonal dessert):
* Zenzai (善哉 – Sweet Red Bean Soup with Mochi)
* Fuyu Ichigo (冬苺 – Winter Strawberries)
* Hojicha (焙じ茶 – Roasted Green Tea)