This dinner is inspired by my time cooking at Izakaya Yuzuki with Chef Takashi Saito. It incorporates different misos and ferments I've made, and some fun and tasty ideas that Paula had on her trips to Japan.
We're very excited for this invigorating and comforting Japanese fall dinner:
1) Fancy Plants 'Chicken Soup Miso' Our fermented Chickpea Miso aged with Onions, Carrots, and Celery, Parsley, Dill, and Lion's Mane Mushroom.
2) Onigiri Fry! Sushi Rice with Furikake, stuffed with Shiitake, Cabbage, & Carrot Lox, Breaded in Panko and Fried. With Ginger Soy Dipping Sauce
3) Chinese Broccoli & Kabocha Squash
Served with Kecap Manis Sweet Soy Glaze, and Furikake
4) Agedashi Tofu: Fried Tofu & Hasselback Daikon simmered in Dashi, Eggplant, Torched Onigiri, & Thin Sliced Seitan Chashu
5) Chestnut Creme Brulee served in Sweet Potato Shell. Served with Cherry Blossom Sugar
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Party size
1 ticket