| 2005 | ||||||
| Date | Start | End | Menu | |||
| Jan. |
5 | Wed | 10:00 | 12:30 | 七草がゆ Nanakusa-gayu |
Rice Porridge with Seven Spring Herbs |
| 揚げ納豆の五目あんかけ Age-nattou no Gomoku Ankake |
Fermented Beans, Fried and Dressed with Vegetable Sauce | |||||
| 12 | Wed | 10:00 | 12:30 | かぶらむし Kabura-mushi |
Steamed Turnip | |
| ほうれんそうのごま和え Hourensou no Goma-ae |
Boiled Spanich with Sesami Dressing | |||||
| ぜんざい Zenzai |
Sweet Soup of AZUKI Red-beans and Rice Cake | |||||
| 19 | Wed | 10:00 | 12:30 | 巻きずし Maki-zushi |
Rolled SUSHI | |
| 豆腐のおすまし Toufu no O-sumashi |
Clear Soup with Bean Curd | |||||
| 26 | Wed | 10:00 | 12:30 | おから Okara |
Beans Lees | |
| ぶり大根 Buri Daikon |
Yellowtail and DAIKON Radish Simmered in Broth | |||||
| ごぼうのごま酢和え Gobou no Gomazu-ae |
Bardock Root Dressed with Vinegared Sesame | |||||
| Feb. |
2 | Wed | 10:00 | 12:30 | いわしの塩焼き Iwashi no Shio-yaki |
Grilled Sardin |
| 畑菜のからし和え Hatake-na no Karashi-ae |
HATAKENA Green Dressed with Mustard | |||||
| 9 | Wed | 10:00 | 12:30 | 千切りの煮付け Sengiri no Nituke |
Simmered Dried DAIKON Radish Shaving | |
| いわしの生姜煮 Iwashi no Shouga-ni |
Shimmered Saidins with Ginger | |||||
| きゅうりとたこの酢のもの Kyuuri to Tako no Su-no-mono |
Vinegared Cucumber and Octopus | |||||
| 16 | Wed | 10:00 | 12:30 | かやくご飯 Kayaku Gohan |
Rice Cooked with Several Ingredients | |
| ふろふき大根 Furofuki Daikon |
DAIKON Radish with MISO Sauce | |||||
| 28 | Mon | 10:00 | 12:30 | きつねうどん Kitune Udon |
Noodle with Fried Bean Curd | |
| わけぎとほたるいかのてっぱい Wakegi to Hotaru-ika no Teppai |
Green Onion and Firefly Squid with Vinegared MISO | |||||
| Mar. |
7 | Mon | 10:00 | 12:30 | 肉じゃが Niku-jaga |
Braised Meat and Potatoes |
| 菜の花のごま和え Nanohana no Goma-ae |
Canola Dressed with Sesame | |||||
| 14 | Mon | 10:00 | 12:30 | おはぎ Ohagi |
Glutinous Rice Ball Coated with Adzuki Red-beans Jam | |
| Apr. |
4 | Mon | 11:00 | 12:30 | 手巻きずし Temaki-zushi |
Hand-rolled SUSHI |
| 11 | Mon | 10:00 | 12:30 | 春野菜のてんぷら Haru-Yasai no Tempura |
Tempura of Spring Vegetables and Field Plants | |
| 独活の木の芽和え Udo no Kinome-ae |
UDO Dressed with Young Leaf of Japanese Pepper and MISO | |||||
| 18 | Mon | 10:00 | 12:30 | 筍ご飯 Takenoko Gohan |
Rice Cooked with Bamboo Shoot | |
| きゅうりと蛸の黄身酢和え Kyuuri to Tako no Kimi-zu-ae |
Cucumber and Octopus with Egg Yolk Dressing | |||||
| 筍のおすまし Takenoko no O-sumashi |
Clear Soup with Bamboo Shoot | |||||
| 25 | Mon | 10:00 | 12:30 | 蕗と焼き豆腐の炊き合わせ Fuki to Yaki-doufu no Taki-awase |
Separately Simmered Butterbur and Grilled Bean Curd | |
| 筍の煮物 Takinoko no Nimono |
Simmered Bamboo Shoot with Fried Bean Curd | |||||
| めばるの煮付け Mebaru no Nitsuke |
Simmered Rockfish | |||||
| May |
9 | Mon | 10:00 | 12:30 | 鯛の木の芽田楽焼き Tai no Kinome Dengaku Yaki |
Grilled Sea Bream with Sweatned MISO |
| わらびの煮付け Warabi no Nitsuke |
Simmered Bracken | |||||
| かき玉汁 Kakitama-jiru |
Clear Soup with Beaten Egg | |||||
| 23 | Mon | 10:00 | 12:30 | う巻き Umaki |
Eel Omelet | |
| 白和え Shira-ae |
Bean Curd Dressing | |||||
| ひすい豆 Hisui Mame |
Boiled Green Peas, Jade-style | |||||
| 30 | Mon | 10:00 | 12:30 | 木の葉丼 Konoha Domburi |
Leafage Bowl | |
| 梅酒 Ume-shu |
Spirits Flavored with Plum | |||||
| June |
6 | Mon | 10:00 | 12:30 | 揚げ出し豆腐 Agedashi-doufu |
Deep-fried Bean Curd |
| 春雨の酢の物 Harusame no Su-no-mono |
Vinegared Mung Bean Threads | |||||
| 13 | Mon | 10:00 | 12:30 | 鮭の混ぜご飯 Sake no Maze-gohan |
Salmon and Pickle Rice | |
| とうがらしとちりめんじゃこの炒り煮 Tougarashi to Chirimenjako no Irini |
Simmered Sweet Pepper and Young Sardins | |||||
| らっきょう漬け Rakkyou-zuke |
Pickled Shallot Bulb | |||||
| 20 | Mon | 10:00 | 12:30 | 長芋の梅肉和え Nagaimo no Bainiku-ae |
Long Yam Dressed with Flesh of Pickled Plum | |
| なすの煮付け Nasu no Nitsuke |
Simmered Egg Plant | |||||
| 27 | Mon | 10:00 | 12:30 | 水無月 Minazuki |
June Cake | |
| とろろ汁 Tororo-jiru |
Grated Long Yam Soup | |||||
| 三度豆のごま和え Sando-mame no Goma-ae |
Kidny Beans Dressed with Sesame | |||||
July |
4 | Mon | 10:00 | 12:30 | 冷やしそうめん Hiyashi Soumen |
Cooled Thin-noodle |
| 15 | Fri | 10:00 | 12:30 | なすの揚げ出し Nasu no Agedashi |
Deep-fried Egg Plant | |
| かぼちゃの煮付け Kabocha no Nitsuke |
Simmered Pumpkin | |||||
| 鱧きゅう Hamo-kyuu |
Vinegared Cucumber and Sea-eel | |||||
| 22 | Fri | 10:00 | 12:30 | 鰻玉丼 Una-tama-don |
Bowl of Rice Topped with Eel and Egg | |
| 枝豆とひじきの白和え Eda-mame to Hijiki no Shira-ae |
Green Soy Beans and Edible Brown Seaweeds Dressed with Bean Curd | |||||
| しじみの赤だし Shijimi no Akadashi |
Red MISO Soup with Fresh-water Clam | |||||
Aug. |
4 | Thu | 10:00 | 12:30 | みそトンカツ Miso Tonkatsu |
Rolled Pork Cutlet, MISO Flavor |
| きゅうりとくらげとささみの酢の物 Kyuuri to Kurage to Sasami no Su-no-mono |
Cucumber, Jelly-fish and Boiled Chicken Dressed with Vinegar | |||||
| 18 | Thu | 10:00 | 12:30 | ずいきのごま酢和え Zuiki no Gomazu-ae |
Taro Stalks Dressed with Vinegared Sesame | |
| あらめの煮付け Arame no Nitsuke |
Simmered String Seaweed | |||||
| 25 | Thu | 10:00 | 12:30 | 冬瓜ののっぺい汁 Tougan no Noppei-jiru |
Thick Soup of TOUGAN Pepo and Some Ingredients, NOPPEI Style | |
| ぎせい豆腐 Gisei Doufu |
Fried Bean Curd Mixed with Vegetables and Seaweed | |||||
Sep. |
1 | Thu | 10:00 | 12:30 | 鹿ヶ谷かぼちゃと小芋とたこの煮付け Shishigatani Kabocha to Koimo to Tako no Nitsuke |
Simmered SHISHIGATANI Squash, Taro and Octopus |
| なめこの味噌汁 Nameko no Miso-shiru |
MISO Soup with NAMEKO Mushroom | |||||
| 焼きなす Yaki-nasu |
Grilled Eggplant | |||||
| さんまの塩焼き Samma no Shio-yaki |
Pacific Saury Broiled with Salt | |||||
| 8 | Thu | 10:00 | 12:30 | ほうれんそうのひたし Hourensou no Hitashi |
Boiled and Seasoned Spinach | |
| 賀茂なすの田楽 Kamo-nasu no Dengaku |
Fried KAMO Eggplant with MISO Spread | |||||
| 15 | Thu | 10:00 | 12:30 | れんこんのすり蒸しあんかけ Renkon no Suri-mushi An-kake |
Greated Lotus Root Dressed with Liquid Starch | |
| 高野豆腐と干し椎茸の煮物 Kouya-doufuf to Hoshi-shiitake no Nimono |
Simmered Dried Bean Curd and Pasania Mushroom | |||||
| 鱈の黄身焼き Tara no Kimi-yaki |
Grilled Codfish with Yolk | |||||
| 22 | Thu | 10:00 | 12:30 | まつたけご飯 Matsutake Gohan |
Rice Cooked with MATSUTAKE or Pine Mushroom | |
| まつたけのおすまし Matsutake no O-sumashi |
Clear Soup with MATSUTAKE or Pine Mushroom | |||||
| 中抜きとおあげの炊いたん Nakanuki to O-age no Taitan |
Young Leaves of DAIKON Radish and Fried Bean Curd | |||||
| 29 | Thu | 11:00 | 12:30 | 鶏の照り焼き Tori no Teri-yaki |
Glossily Grilled Chicken | |
| きのこのホイル焼き Kinoko no Hoiru-yaki |
Some Mushrooms Wrapped in Foil | |||||
Oct. |
6 | Thu | 10:00 | 12:30 | 栗ごはん Kuri Gohan |
Rice Cooked with Chstnuts |
| もやしの酢の物 Moyashi no Su-no-nomo |
Vinegared Bean Sprouts | |||||
| 20 | Thu | 10:00 | 12:30 | お好み焼き Okonomi-yaki |
Japanese Pan-cake Fried as You Like with Various Ingredients | |
| 27 | Thu | 10:00 | 12:30 | ほうれん草と黄菊の柚香酢和え Hourensou to Ki-giku no Yukouzu-ae |
Spinach and Edible Chrysanthemum Dressed with YUZU Citrus Vinegar | |
| さばの味噌煮 Saba no Miso-ni |
Simmed Mackerel in MISO Broth | |||||
| 夫婦炊き Meoto Daki |
Deep-fied and Grilled Bean Curd Coupled in a Pan | |||||
Nov. |
10 | Thu | 10:00 | 12:30 | 吹き寄せご飯 Fukiyose Gohan |
Rice Cooked with Some Autumn Harvest |
| 松葉かれいの唐揚げ Matsuba-karei no Kara-age |
Deep-fried Sole-fish | |||||
| きゅうり、れんこん、なめたけの糸目昆布酢和え Kyuuri, Renkon, Nametake no Itome-kombu-zu-ae |
Vinegared Cucumber, Lotus Root and NAMETAKE Mushroom Topped with Kelp | |||||
| 17 | Thu | 10:00 | 12:30 | 湯豆腐 Yu-doufu |
Cubic Bean Curd Boiled in an Earthen Pot | |
| 秋のてんぷら Aki no TEMPURA |
Tempura of Several Autumn Harvest | |||||
Dec. |
1 | Thu | 10:00 | 12:30 | 丸大根とひろうすの炊き合わせ Maru-daikon to Hirousu no Taki-awase |
Separately Simmered Globular DAIKON Radish and HIROUSU |
| 空也蒸し Kuuya-mushi |
Steamed Bean Curd in a Cup | |||||
| 8 | Thu | 10:00 | 12:30 | 粕汁 Kasu-jiru |
SAKE-lees Soup | |
| 田作り Tazukuri |
Seasoned Small Anchovy | |||||
| 数の子 Kazunoko |
Herring Roe Soaked in Soup | |||||
| 15 | Thu | 10:00 | 12:30 | 雑煮 Zouni |
Special Soup with Rice Cake for the New Year | |
| 伊達巻き Date-maki |
Rolled Omelet with Fish Paste | |||||
| 黒豆 Kuro-mame |
Simmered Black Soybeans | |||||
| 27 | Tue | 10:00 | 12:30 | ぶりの照り焼き Buri no Teri-yaki |
Glossily Grilled Yellowtail | |
| 慈姑 Kuwai |
Simmered Arrowhead | |||||
| 昆布巻き Kobu-maki |
Roll of Tangle with Herring | |||||
| 丸大根とにんじんのなます Maru-dainkon to Ninjin no Namasu |
Globular DAIKON Radish and Carrot, Soaked in Vinegar | |||||