Chrysanthemums FestivalAccording to the traditional Japanese calendar, September the 9th marks the "Chrysanthemum Festival" We hope you will enjoy the start of autumn with chrysanthemum blooms.
Sakizuke is pickled Hamo fish and yellow chrysanthemums topped with bonito soup foam.
Wanmono offers bonito-base soup with pumpkin and spicy duck dumplings. The pumpkin is grated to enhance the ingredients and the duck dumpling is topped with crisped candy.
Hassun also represents the Harvest Moon Festival in its varied decorative dishes.
Agemono presents deep-fried sesame tofu with hot rich sesame and basil cream that flavors the firmness of tofu.
Kuchinaoshi is a Kyoho grape sorbet with rice vinegar.
For the main dish braised pork belly is wrapped with Yuba upon grated Kikuimo to add a vivid color and sweet flavor.
Shokuji offers Ochazuke with brown rice and spicy miso which is a speciality of Ohita Prefecture.
There are five major festivals over the seasons of Japan: Nanakusagayu （rice porridge with seven spring herbs）, Peach or Doll Festival, Boys Festival, Star Festival and Chrysanthemums Festival which is overlooked in modern Japan. The four seasons of Japan have a special festival or events for celebration.
Japanese cuisine also celebrates the seasons by using seasonal ingredients and we maintain this tradition hoping that the new generation will carry on such practices.
Selected wines of September
＊3 di NOTTE VINO SPUMANTE BRUT
＊TREBBIANO d'ABRUZZO POGGIO d'ALBE D.O.C.
＊VALPOLICELLA CLASSICO SUPERIORE RIPASSO REMO FARINA D.O.C.
Sakizuke: Pickled Hamo fish and yellow chrysanthemums topped with bonito soup foam
Wanmono: Bonito-base soup with pumpkin and spicy duck dumplings topped with crisped candy
Hassun: Deep-fried Enoki mushrooms
Roasted duck in red wine
Hamo roe jelly with cumin
Purple chrysanthemums, green vegetables and Tonburi mixed in tofu and vinegar
Stir-fried lotus root with cheese and rosemary
Watermelon radish pickled in rice bran
Agemono: Deep-fried sesame tofu topped with sesame and basil cream
Kuchinaoshi: Kyoho grape sorbet
Main dish: Braised pork belly wrapped with Yuba upon grated Kikuimo
Shokuji: Ochazuke with brown rice and spicy miso
Dessert: Marron glace bean ball
Cocoa biscotti dipped in sweet red wine
Hoji-tea ice cream