name of cuisine soybean milk tofu - japanican.com/media/en/special/info...name of cuisine...

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FUEFUKI ISAWA HOTEL & RYOKAN FOOD MENU

Meiseki no yado Kagetsu

- 1 -

Soybean milk tofu

A mixture of soybean milk and milk cooled and congealed with gelatin.

Eat it with delicious soup stock (mixture of broth, soy sauce and sweet cooking rice wine).

Soybean milk, milk, sugar, agar, gelatin, crab meat, horse radish, broth made from dried bonito, soy sauce, sweet cooking rice wine

Crab meat, milk, common wheat, soybean, gelatin

Heat the mixture of soybean milk and milk. Add the agar to melt it. Turn off the heat and melt the gelatin when slightly cooled. Cool it to congeal.

Sashimi

Assortment of sashimi

Eat by putting some horse radish and soy sauce.

Blue fi n tuna, greater amberjack, Japanese basil, sea bream, Japanese common squid, ogo seaweed, Japanese basil, gin-seng, Daikon radish, chrysanthemum, horse radish.

Common wheat, squid, soybean

Wash the blue fi n tune (remove the gills and clean the fi sh). Cut the fi sh into bite-size pieces.

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- 2 -

Spring chicken covered with a starchy sauce containing buckwheat berries

(Boiled dish) Palatable boiled dish with spring chicken and vegetables covered with a soy sauce-based starchy sauce containing buckwheat berries

Spring chicken, small turnip, eggplant, dried iris shaped wheat gluten, snap green pea, ginger, broth, soy sauce, sake-liquor, sweet cooking rice wine, sugar, salt, common wheat,

Common wheat, buckwheat noodle, soybean, chicken

Sprinkle wheat fl our over the spring chicken and cook in the broth. Season other ingredients separately and put together. Cook the buckwheat berries, mix them with the blended broth and add some starch to make it starchy. Put the starchy broth and squeezed ginger over the ingredients.

Teriyaki of black cod

(Broiled fish) Fatty and soft white fish dipped in a sauce and broiled

Black cod, Chinese yam, chestnut, Daikon radish, fi ne white noodle made of kudzu starch, sake-liquor, sweet cooking rice wine, soy sauce, vinegar, salt, butter

Milk, common wheat, soybean, sticky yam

Cut the black cod into bite-size pieces and dip them in a dipping sauce make of soy sauce, sake-liquor, sweet cooking rice wine. Take out the pieces of the dipped black cod and broil them by putting a Teriyaki sauce in several times. Cut the Chinese yam into small pieces and saut? them in a frying pan. Cook the chestnuts and put a bit of butter onto them. Cut the Japanese radish into a form of chrysanthemum fl ower and dip it in lightly sugared vinegar. French-fry the fi ne white noodle made of kudzu starch.

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- 3 -

Lava grilled KOSHU beef

KOSHU beef can be roasted softer and more fl uff y than usual on a hot stone which has the eff ect of far infrared rays. Ingredients are roasted on a potable cooking stove right in front of the guest.

Srpinkle Andes rock salt or put soy sauce to enjoy the tastes of 2 condiments.

KOSHU beef, leek, eryngi mushroom, carrot, shishito pepper, butter, rock salt, soy sauce, sweet cooking rice wine, sake-liquor

Milk, common wheat, beef, soybean

Remove the fatty part and gristle placed outside the KOSHU beef, cut it into bite-size pieces and put a bit of black pepper and salt on them. Cut the vegetables into the same bite-size pieces.

White fi sh wrapped in kadayif

(Deep fried food) Deep fried white fish rolled with extremely thin common wheat noodle with balsamic sauce

White fi sh, kadayif, baby leaf, balsamic vinegar, soy sauce, but-ter, olive oil, salt, pepper.

Milk, common wheat, soybean

Wrap the fi llet of white fi sh with the kadayif and deep fry it. Put the baby leaves dressed with salt, pepper and olive oil on the top of the fried white fi sh fi llet and pour balsamic sauce around the fi llet.

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- 4 -

Early spring mountain maitake mushroom

(Vinegared dish) A dish to enjoy making a baked maitake mushroom resembled a

mountain and a Chinese yam placed on the maitake mushroom resembled fresh

young green (powdered green tea and cucumber are added).

Eat the cuisine by dipping it into Ponzu sauce.

Maitake mushroom, Chinese yam, salted roe of fl ying fi sh, cucumber, powdered green tea, ponzu sauce, soy sauce, dry bonito, kelp, salt

Egg, common wheat, soybean, sticky yam

Put a bit of salt to the maitake mushroom and broil it. Grate the Chinese yam and make it green by adding the green tea powder and grated cucumber. Place an appropriate quantity of the maitake mushroom in a serving dish and put the grated Chinese yam over the maitake mushroom to hide the top half of the maitake mushroom. Put the salted roe of fl ying fi sh on the top and pour ponzu sauce.

Steamed dish in KUYA style

(Steamed egg custard dish) Steamed egg custard with tofu which is said to have been originated by priest KUYA.

Firm tofu, egg, soup stock (dried bonito, kelp), leaf of small turnip, soy sauce, salt, sake-liquor, starch

Egg, common wheat, soybean

Put tofu in a bowl to make a steamed egg custard and pour the egg base around the tofu. Steam it for 20 minutes in a steam cooker. When it is congealed, pour sticky sauce containing the chopped leaf of small turnip.

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- 5 -

FUKUMI (happiness winnowing basket) soup

(Soup dish) A kind of HOTO noodle soup. HOTO noodle soup prepared in JIKKOKU area. The shape of the noodle resembles a winnowing basket.

Noodle dough (common wheat) shaped in small pieces resem-bling Winnowing basket, burdock, Chinese mushroom, mitsu-ba (resembling stone parsley), miso.

Common wheat, soybean

Boil the noodle dough. Boil vegetables quickly and soak them in clear soup stock. Pour Japanese broth in the hot water in which, burdock was boiled and season it with miso. Pour the broth seasoned with miso into a bowl containing the ingredients.

Japanese mustard spinach dressed with sesame

Dressed vegetables

Japanese mustard spinach, sesame, sugar, soy sauce,

Common wheat, sesame, soybean

Soak boiled Japanese mustard spinach in water to remove harshness. Squeeze it well and soak it in the soup stock. Grind sesame well in a mortar and season it with soy sauce and sugar. Dress the Japanese mustard spinach with the seasoned sesame and put it in a serving dish.

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- 6 -

Tuna Shigureni (cooked in soy sauce and sweet cooking rice wine)

Boiled tuna in soy sauce containing ginger

Tuna, sake-liquor, soy sauce, soy sauce, soy assignment, ginger, sugar, sweet cooking rice wine


Boil blanched tuna in a pot containing sake-liquor and water. Add sugar and ginger. Add soy sauce in several times and keep boiling until the broth is reduced to almost none.

Japanese omelet

Japanese omelet

Egg, soup stock (dried bonito, kelp, soy sauce), vegetable oil, sugar, salt

Egg, common wheat, soybean

Put the egg base made of egg and soup stock into a frying pan in several times and fry the egg base by making layers to make the omelet fl uff y.

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- 7 -

Sweet potato boiled (Togano style)

(Boiled dish) Sweet potato is named "MARUJU" after the family emblem of the Satsuma Domain. Boiled food in Togano style･･･A vegetarian dish served in Kozan temple in Togano town in Kyoto.

Sweet potato, dried gardenia fruit, sugar, lemon, sweet cooking rice wine

Boil sweet potatoes cut into bit-size pieces in hot water containing a dried gardenia fruit. When the sweet potatoes are colored, wash and boil them in light syrup prepared separately.

Natto

Representative fermented food of Japan

Knead natto well and add condiments and relish. Add an egg if preferred and mix them. Eat freely, put natto on the rice, eat plain or put it into soup.

Soy bean, natto bacteria, soy sauce, vinegar, salt, glucose sugar, fruit sugar, dried bonito, sweet cooking rice wine, sugar, mus-tard


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- 8 -

Chicken meatball pot

(Pot food) Plain pot food with chicken meatball and freezed- dried tofu

Chicken, leek, chicken soft bone, egg, bread crumb, soy sauce,　sugar, salt, miso, freeze-dried tofu, potherb mustard, ginger

Put cooked freeze-dried tofu and chicken meatballs in a pot (for one person) and add vegetables. Put hot-pot tasted soup stock in the pot and place the pot on a portable cooking stove to serve.

Steamed food with tofu skin

Dried tofu skin sashimi with starchy sauce made of soup stock, soy sauce and starch

Tofu skin, wild rice, horse radish, soy sauce, sweet cooking rice wine, sugar, starch.


Put dried tofu skin sashimi into a plate and put wild rice and pour sticky sauce made of soup stock, soy sauce and starch over the .dried bean curd skin sashimi and steam it. Put a bit of horse radish when steamed.

name of cuisine soybean milk tofu - japanican.com/media/en/special/info...name of cuisine...

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