New Years Day, dinner.
For us Japanese, New Year’s celebration is a traditional event, most likely THE important day of the year in which we celebrate the day with ‘traditional Japanese osechi’. If anyone of the readers are curious of what ‘osechi is?’, many sites will explain the meaning of some of the osechi dishes. This year I decided to venture out from the tradition to a somewhat non-tradtional ‘washoku cuisine’ to something which I call it ‘multi-cultured washoku’.
- Green Ravioli with duck filling with shrimp/scallop mousse sauce
- Seared Sushi
- Duck Steak
- Egg Washoku Style Terrine
- Blackbean Washoku Style Terrine
- Paprika Flowers Gelee
- Redbean Marron Cake
今年は「定番の御節」はやめての2018年に願いたい、「彩り」ある元旦にしてみました。御節の素材を入れつつ、いろいろの国の料理スタイルを取り入れての冒険メニュ–を手がけてみました。
- グリーン・ラビオリ (帆立と海老のムースソース）
- 炙り寿司
- 鴨ステーキ
- 岩石卵
- 黒豆のテリーヌ
- パプリカのコンソメジュレ
- 栗蒸し羊羹
#Egg Washoku Style Terrine #Blackbean Washoku Style Terrine #Paprika Flowers Gelee
#Seared Sushi
#Duck Steak
#Ravioli with duck filling with shrimp/scallop mousse sauce
#Seared Sushi
#Egg Washoku Style Terrine
#Blackbean Washoku Style Terrine
Some behind the scene photos…… 調理場の写メ
- Green Ravioli with duck filling with shrimp/scallop mousse sauce ｜ グリーン・ラビオリ (帆立と海老のムースソース
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