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SUSHI & TOFU　Cooking Club August 21, 2004

Formal Kaiseki Course (Black dotted dishes and drinks are served at class)

•  Shokuzenshu (aperitif)
-Hakutsuru Plum wine

•  Sakizuke (small starting appetizer)
-Grilled eggplant

•  Tsukuri (Normally fresh raw fish is served, but this time meat, instead.) & Hakutsuru Superior Sake “ Junmai Ginjo ”
-Seared beef with spiced grated radish, chopped green onions and ponzu sauce

•  Nimono (boiled food) & Hakutsuru Premium Sake “ Junmai Dai Ginjo ”
-Aspic of chicken and summer vegetables

•  Yakimono (grilled fish or meat) & Hakutsuru Excellent Sake “ Tanrei Junmai ”
-Sauteed sea bass with miso sauce and baked potato with mayonnaise

•  Agemono (deep-fried food) & Hakutsuru Draft Sake
-Deep-fried shrimp and vegetables

•  Tomewan (last soup)
- Miso soup

•  Shokuji (rice)
-Seasoned steamed rice

•  Dessert
-Fruits

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