Shiroishi, Miyagi (宮城県白石市) – Dinner at Shiki no Yado Michinokuan (四季の宿 みちのく庵) 2024 Jun. 04
We had Kaiseki dinner served in our room at Shiki No Yado Michinokuan (四季の宿 みちのく庵), a 9-room luxury ryokan located in Shiroishi, Fukushima Prefecture (宮城県白石市). The menu, as well as explanations in the video, are in Japanese, but I’ve tried my best to summarize in both languages here. They are:
SHOKUZENSHU:
* Umeshu (梅酒 – Ume “Plum Wine.” It’s a Japanese liqueur made by steeping Ume plums in liquor (Shochu) and sugar.)
COURSE 1 – Sakizuke (先付 – Appetizers):
* Suzuki Kobujime, Yomogi-yose (すずき昆布〆, 蓬寄せ – Konbu Sea Kelp-cured Sea Bass and Mugwort Tofu)
– Kyuri (胡瓜 – Cucumber)
– Meimo (Satoimo no Me) (芽いも (里芋の芽) – Meimo is the sprout of a Japanese Taro)
– Happo Jule (八方ジュレ – Jelly made from Happo dashi stock)
COURSE 2 – Zensai (前菜 – Appetizers #2):
* Hatsu Gatsuo Sansho-zuke (初鰹山椒漬け – Bonito dressed with Shansho Pepper sauce)
* Soramame Dofu Kohakuyose (空豆豆腐こはく寄せ – Green Soybean (Fava Bean) with Dashi and Soy Sauce Jelly on top)
* Shin Renkon to Mozuku-su (新蓮根ともずく酢 – New Lotus Roots with Vinegared Mozuku Brown Algae Seaweed)
* Tomato to Junsai no Jule Jitate (トマトじゅん菜ジュレ – Jellied Tomato and Water Shield Aquatic Plant)
* Torigai to Nira to Mizuna Sumiso-ae (とり貝とにら,水菜酢味噌和え – Japanese Cockle/Fulvia mutica with Garlic Chives and Mizuna Japanese Mustard Spinach dressed with Vinegared Miso)
COURSE 3 – Sakiwan (先椀 – Clear Soup):
* Ainame Yakishimo Sawani-wan (相並焼霜沢煮椀 – Fat Greenling with its skin seared in a soup that contains thinly cut vegetables)
– Takenoko (筍 – Bamboo Shoots)
– Ninjin (人参 – Carrots)
COURSE 4 – Tsukuri (造り – Sashimi):
* Honmaguro (本鮪 – Bluefin Tuna)
* Zuwai-gani (ズワイ蟹 – Red Snow Crab)
* Magochi (マゴチ – Flathead)
* Shima-aji (縞鰺 – Striped Jack)
* Iwate Ken-san Hotate (岩手県産帆立 – Scallops from Iwate Prefecture)
COURSE 5 – Yakimono (焼物 – Grilled Dish):
FOR HIM:
* Sendai Kuroge Wagyu Steak (仙台黒毛和牛ステーキ – Kuroge Wagyu Beef Steak from Sendai)
– Young Corn (ヤングコーン)
– Snap Endo (スナップエンドウ – Snap Peas)
– Radish (ラディッシュ)
– Broccoli (ブロッコリ)
– Cresson (クレソン – Watercress)
FOR HER:
* Marunasu no Dengaku Miso Yaki, Awabi nose (丸茄子の田楽味噌焼き, 鮑乗せ – Round Japanese Eggplant dressed in Sweet Miso Soybean Paste with Abalone on top)
– Young Corn (ヤングコーン)
COURSE 6 – Nimono (煮物 – Simmered Dish):
* Mebaru to kisetsu yasai jibuni (目張と野菜の治部煮 – Japanese Red Seaperch / Dark-banded Rockfish Jibuni with seasonal vegetables. Jibuni is dish of (usually) duck or chicken coated with katakuriko (starch), fu (wheat gluten) and often with vegetables – all simmered in dashi – and topped with wasabi as a condiment.)
– Okra (オクラ)
– Nagaimo (長芋 – Chinese Yam / Japanese Mountain Yam)
– Kabocha (南瓜 – Japanese Squash)
– Takenoko (筍 – Bamboo Shoots)
COURSE 7 – Gohan (御飯 – Rice Dish):
* Takenoko Gohan (筍御飯 – Rice cooked with Bamboo Shoots)
COURSE 8 – Tomewan (止椀 – Soup Dish):
* Umen (うーめん – Umen is a noodle that’s about 9cm in length. It also does not contain oil)
– Mitsuba (三つ葉 – Japanese Wild Parsley)
– Asari (浅利 – Clams)
COURSE 9 – Kounomono (香の物 – Pickled Vegetables)
* Gobo (牛蒡 – Burdock Root)
* Celery Achara-zuke (セロリ – Pickled Celery)
COURSE 10 – Kanmi (甘味 – Dessert):
* Hojicha Pudding (ほうじ茶プリン – Roasted Green Tea Pudding)
* Hojicha Jule (ほうじ茶ジュレ – Roasted Green Tea Jelly)
* Milk Gelato (ミルクじぇらーと)
– Kuromitsu and Kinako Crumble (黒蜜ときな粉クランブル – Japanese Black Sugar Syrup and Sweet Roasted Soybean Flour Crumble)