Japanese vegetarian dinner

6-04-2011 Sat. warm, cloudy.


WEEKEND BREAKFAST --- coffee | coconut cream bread | scallion pancake | apple | kiwi AFTERNOON-TEATIME --- green tea
PRE-DINNER-DRINK--- ( in the Tea House) Mojito | bread with black olive pate | manchego cheese , apple and roasted walnuts with olive oil and lemon juice | wasabi lotus root chips and seaweed crackers | spicy roasted nuts
DINNER --- marinated king mushroom, oyster mushroom and pressed tofu skin with shiso （酒醉豆皮，舞茸） | fried silky tofu with marinated young kelp bows （ 软炸豆腐，海带结）| mustard green wonton, served with Sichuan peppercorn and chili sauce (红油抄手） | soba noodles with grated daikon, seaweed, served with wasabi and dashi broth （荞麦冷面，萝卜泥）| sauteed fresh peas and garlic scape with fermented black beans （炒豌豆，蒜苔） | clay pot of Rikyu-Fu, shiitake, wood-ear, carrots, celery and spring onions, served with rice （ 沙锅烤麸）| chilled sake | beer || lychee | cream puff

• for our vegetarian friends, inspired by Shojin cuisine and fresh vegetables in season
  

Shojin cuisine at Kajitsu

5-29-2011 Sun. hot, sunny.

WEEKEND BREAKFAST --- ( at local cafe in W. Village) cappuccino | croissant
LUNCH --- ( at A.O.C., French) bloody marry | grilled baguette with lamb sausage and roasted red pepper | green salad
AFTERNOON-TEATIME --- (at West Eleventh living room) green tea
DINNER --- ( at Kajitsu )

Hana ( 花）：

Salad of Cucumber, Rikyu-Fu and Fiddlehead Fern
Grated Cucumber, Celery, Dark Night Carrot, Pearl Onion, Glass Noodles, Wasabi, Soy Yuzu Vinaigrette
鬼おろし胡瓜と利休麩
Clear Soup with Grilled Cabbage Ball, Leeks and Mitsuba
焼キャベツの薄葛澄まし椀
Sushi with Green Tea Leaves and Pickled Green Plum
Baby Artichoke Agebitashi
Grated Fuji Apple and Onion, Purple Potato
Chilled English Pea Soup
Freeze Dried English Pea, Grated Ginger
新緑茶の粽寿司
ベイビーアーティーチョークの揚げ浸し
えんどう豆の一口ポタージュ
House-Made Soba with Warm Dipping Sauce
Sansho Flowers, Wasabi, Scallions
花山椒の温製つけ蕎麦
White Asparagus Tempura with Irakusa Sauce
Shiso Leaf
Grilled Nama-Fu with Soy Morel Mushroom Sauce
Market Vegetables
Grilled Garbanzo Beans
極太白アスパラの一本揚
焼生麩 編笠茸のソース掛け
Steamed Rice with Diced Sunchokes and Fennel Puree
Crispy Arugula and Fennel Leaves

House-Made Pickles
菊芋の炊き込みご飯
自家製漬物
Yatsuhashi
Azuki Bean Paste, Cardamom,
薫風生八ツ橋
Matcha Tea with Candies by Kyoto Shioyoshiken
抹茶と干菓子～京都塩芳軒より～



Fern and Rikyu-Fu

soup and cha

green tea leaf sushi, artichoke, pea soup, and saki

soba, rice, tempura and pickles

• unique experience of Japanese Buddhist vegetarian cooking.
• Rikyu-fu is wheat gluten (Chinese name Kao-fu) often used in Buddhist diet. they are handmade from a shop in Nara Japan ( shown in the drawing in the last picture) served at Kajitsu.