Agano, Niigata (新潟県阿賀野市) - Kaiseki dinner at Kansuiro (環翠楼) ryokan 2025 Sep. 12 скачать в хорошем качестве

Agano, Niigata (新潟県阿賀野市) - Kaiseki dinner at Kansuiro (環翠楼) ryokan 2025 Sep. 12

Footage from our Kaiseki (traditional Japanese) dinner at Kansuiro (環翠楼), a 9-room luxury ryokan (Japanese Inn) located in Agano, Niigata Prefecture. The menu and explanation of the servings were in Japanese, but I've tried my best to summarize everything in both languages below. They are: COURSE 0 - SHOKUZENSHU (食前酒 - Apertif): Umeshu (Non-alcohol) (梅酒 (ノンアルコール) COURSE 1 - SAKIZUKE (先付 - Appetizer): Nasu Tonyu-yose (茄子豆乳寄せ - Hardened Soy milk with Eggplant in the middle) COURSE 2 - ZENSAI (前菜 - Appetizers #2): Kurosaki Cha-mame (黒崎茶豆 - Edamame no naka no kawa ga chairoi jiki) Iwa Mozuku (岩水雲 - Mozuku Brown Algae Seaweed) Sanma (秋刀魚 - Grilled Pacific Saury) Eringi Yakitsuke (エリンギ焼き漬け - Grilled Eringi Mushrooms) Maruju Lemon-ni (九重檸檬煮 - Satsuma-imo (Japanese Sweet Potato) simmered with Lemon) Hotate Aburi (帆立炙り - Seared Scallops) Tako Yawaraka-ni (蛸柔らか煮 - Simmered Octopus) Kabocha Castella (南瓜かすてら - Kabocha Japanese Squash Castella (Japanese sponge cake)) Kurage Ponzu-ae (クラゲ - Jellyfish with Ponzu sauce) Mukago (焼き零余子 - Toasted young Satoimo (Japanese Mountain Yam Bulb)) COURSE 3 - TSUKURI (造里 - Sashimi): Hirame and engawa (平目と平目縁側 - Flounder/Sole/Flat Fish. Includes the Engagwa, which is the muscle used for moving its fins) Ara (アラ - Sawedged Perch) Sado Botan Ebi (佐渡牡丹海老 - Peony Shrimp from Sado Island) Kanpachi (間八 - Greater Japanese Amberjack) Mongo-ika (紋甲烏賊 - Kisslip Cuttlefish) Hotate (帆立 - Scallop) COURSE 4 - SUIMONO (吸い物 - Clear Soup): Akashiso Ume-fu (赤紫蘇梅麩 - Wheat Gluten mixed with Red Shiso and Pickled Ume Plums) Shiro Kikurage (白木耳 - Wood-ear Mushroom) Mitsuba (三つ葉 - Japanese Parsley) COURSE 5 - YAKIMONO (焼物 - Grilled Dish): Nodoguro Shioyaki (のど黒塩焼き - Salt-grilled Blackthroat Seaperch / Rosy Seabass) Yaki Ichijiku (焼き無花果 - Grilled Fig) Tsukimi Tamago (月見たまご - Egg with the yolk arranged to resemble a full moon, a seasonal dish for autumn moon viewing) Shoga (生姜 - Ginger) COURSE 6 - MUSHIMONO (蒸し物 - Steamed Dish): Nagaimo to Kaisen no Chawanmushi (長芋と海鮮の茶碗蒸し - Savory Egg Custard with Seafood and Chinese Yam / Japanese Mountain Yam) COURSE 7 - SHIIZAKANA (強肴 - Large, Hot Dish): FOR HIM: Niigata Ken-san Shibata Ushi Sirloin Aburi (新潟県産新発田牛サーロイン炙り - Seared Niigata beef Sirloin from Shibata, a nearby town) Oroshi Ponzu (おろしポン酢 - Grated daikon radish with Ponzu) FOR HER: Kogane-ton no Ume-ni (黄金豚 - "Koganeton" Pork simmered with Ume Pickled Plums. Koganeton is a cross between Landrace, Large Yorkshire and Duroc pigs. The piglets are fed whey that's produced during cheese production and are raised for long periods on special feed and in a special environment.) COURSE 8 - SUNOMONO (酢の物 - Vinegared Dish): Nashi no Mizore-ae (梨霙和え - Soup made from grated Pears and grated Japanese turnip) COURSE 9 - KOUNOMONO (香の物 - Pickled Vegetables): Kabu (株 - Japanese Turnip) Kyuri (胡瓜 - Cucumber) Shibazuke (しば漬け - Eggplant pickled with Red Shiso leaves) Butternut Squash Shio Koji-zuke (バターナッツスクワッシュ塩麴漬け - Butternut Squash Shio Koji. Shio Koji is a traditional Japanese fermented seasoning made from koji (rice inoculated with Aspergillus oryzae mold), salt, and water. This creamy, porridge-like paste is a flavor enhancer that adds a salty, sweet, and umami taste to dishes. COURSE 10 - SHOKUJI (食事 - Rice Dish): Maitake Gohan (舞茸御飯 - Steamed Rice with Maitake Mushrooms) Niigata Ken-san Koshihikari (新潟県産コシヒカリ - Rice is Koshihikari from Niigata Prefecture) COURSE 11 - TOMEWAN (止椀 - Soup Dish): Murasugi Meibutsu Koijiru (村杉名物 鯉汁 - Koi Soup, a specialty of the local Murasugi area) COURSE 12 - MIZUGASHI (水菓子 - Dessert): Horoniga Pudding (ほろにがプリン - Bitter custard pudding. It's a pudding for adults that features bitter caramel sauce) Orange (オレンジ) Kiwi (キュウィ)