| 2006 | ||||||
| Date | Start | End | Menu | |||
Jan. |
5 | Thu | 10:00 | 12:30 | 七草がゆ Nanakusa-gayu |
Rice Porridge with Seven Spring Herbs |
| ふろふき大根 Furofuki Daikon |
DAIKON Radish with MISO Sauce | |||||
| きんぴらごぼう Kimpira Gobou |
Fried Burdock Root, KIMPIRA Style | |||||
| 12 | Thu | 10:00 | 12:30 | 揚げ納豆の五目あんかけ Age-nattou no Gomoku Ankake |
Fermented Beans, Fried and Dressed with Vegetable Sauce | |
| わかさぎの南蛮漬け Wakasagi no Namban-zuke |
Deep-fried Pond Smelt, Marinated in Seasoned Vinegar | |||||
| 水菜とお揚げの炊いたん Mizuna to O-age no Taitan |
Simmered MIZUNA Green and Fried Bean Curd | |||||
| 19 | Thu | 10:00 | 12:30 | 牡蠣フライ Kaki Furai |
Deep-fried Oysters | |
| 千切り大根の酢の物 Sengiri Daikon no Su-no-mono |
Vinegared Dried DAIKON Radish Shaving | |||||
| 肉じゃが Niku-jaga |
Braised Meat and Potatoes | |||||
| 26 | Thu | 10:00 | 12:30 | 粟麩の味噌田楽 Awa-fu no Miso Dengaku |
Grilled Millet Wheet Gluten Coated with MISO | |
| 油揚げのおろし和え Aburaage no Oroshi-ae |
Fried Bean Curd Dressed with Grated DAIKON Radish | |||||
Feb. |
2 | Thu | 10:00 | 12:30 | 巻きずし Maki-zushi |
Rolled SUSHI |
| かまぼこのおすまし Kamaboko no O-sumashi |
Clear Soup with Boiled Fish Paste | |||||
| 9 | Thu | 10:00 | 12:30 | 肉豆腐 Niku-doufu |
Simmered Beaf and Bean Curd | |
| 焼きかますごの生姜醤油かけ Yaki Kamasugo no Shouga-jouyu-kake |
Grilled Sand-eel Dished up with Ginger and Soy Sauce | |||||
| 16 | Thu | 10:00 | 12:30 | ゆばの包み揚げ Yuba no Tsutsumi-age |
Deep-fried Meatball Wrapped with Skin of Soybean Milk | |
| けんちん汁 Kenchin-jiru |
Vegetable Stew with Bean Curd, KENCHIN Style | |||||
Mar. |
2 | Thu | 10:00 | 12:30 | ちらしずし Chirashi-zushi |
Loose SUSHI |
| 甘酒 Amazake |
Sweet Drink Made from SAKE Lees | |||||
| 9 | Thu | 10:00 | 12:30 | なまぶしと焼き豆腐と菜の花の煮物 Namabushi to Yaki-doufu to Nanohana no Nimono |
Boiled and Half-dried Bonito, Grilled Bean Curd and Canola Brossoms, Simmered Together | |
| 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 | |||||
| しじみの赤だし Shijimi no Aka-dashi |
Red MISO Soup with Fresh-water Clam | |||||
| 16 | Thu | 10:00 | 12:30 | 鯛の木の芽田楽焼き Tai no Kinome Dengaku Yaki |
Grilled Sea Bream with Sweatned MISO | |
| 白和え Shira-ae |
Bean Curd Dressing | |||||
| 豆腐の味噌汁 Toufu no Miso-shiru |
MISO Soup with Bean Curd | |||||
| 30 | Thu | 10:00 | 12:30 | 豆腐ハンバーグ Toufu Hambagu |
Bean Curd Humberg Steak | |
| 水菜とお揚げのかりかりサラダ Mizuna to O-age no Karikari Sarada |
Dressed MIZUNA Green and Crispy Fried Bean Curd | |||||
Apr. |
6 | Thu | 10:00 | 12:30 | 豆腐の寄せ揚げ Toufu no Yose-age |
Mashed and Deep-fried Bean Curd |
| 独活といくらの酢の物 Udo to Ikura no Su-no-mono |
Vinegared UDO and Salmon Roe | |||||
| さばの生姜煮 Saba no Shouga-ni |
Simmered Mackerel with Ginger | |||||
| 13 | Thu | 10:00 | 12:30 | ぎせい豆腐 Gisei Doufu |
Fried Bean Curd Mixed with Vegetables and Seaweed | |
| たけのこの木の芽和え Takenoko no Kinome-ae |
Bomboo Shoot and Squid Dressed with Young Leaf of Japanese Pepper and White MISO | |||||
| ぜんまいとお揚げの煮付け Zemmai to O-age no Nitsuke |
Simmered Royal Fern and Fried Bean Curd | |||||
| 20 | Thu | 10:00 | 12:30 | 大根のそぼろあんかけ Daikon no Soboro An-kake |
Simmered DAIKON Radish Poured with Graound Chicken | |
May |
11 | Thu | 10:00 | 12:30 | 焼きあじの甘酢たれかれ Yaki-aji no Ama-zu Tare-kake |
Grilled Jack Mackerel with Sweet and Sour Sauce |
| 新じゃがのわさびマヨネーズサラダ Shin-jaga no Wasabi Mayonezu Sarada |
Newly Harvested Potatos Dressed with Japanese Horseradish Flavored Mayonnase | |||||
| 25 | Thu | 10:00 | 12:30 | うなぎ丼 Unagi Domburi |
Bowl of Rice Topped with Grilled Eel | |
| 手作り豆腐 Te-zukuri Doufu |
How to Make Bean Curd from Soy Bean Milk | |||||
| なすのごま和え Nasu no Goma-ae |
Dressed Eggplant with Sesame Seeds | |||||
| じゅんさいの赤だし Junsai no Aka-dashi |
Red MISO Soup with Water Shield | |||||
June |
8 | Thu | 10:00 | 12:00 | 焼きそば Yaki-soba |
Roasted Chinese Noodles Seasoned with Worcester Sauce |
| 梅酒 Ume-shu |
Spirits Flavored with Plum | |||||
| 22 | Thu | 10:00 | 12:00 | 夏の巻きずし Natu no Maki-zusi |
Rolled SUSHI in Summer | |
July |
10 | Mon | 10:00 | 12:00 | 鶏の照り焼き Tori no Teri-yaki |
Glossily Grilled Chicken |
| 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 | |||||
| 冷やしなすのごまソース Hiyashi Nasu no Goma Sosu |
Chilled Eggplant with Sesame Sauce | |||||
| 24 | Mon | 10:00 | 12:00 | 夏野菜の精進揚げ Natsu-yasai no Shoujin-age |
Tempura of Some Summer Vegetables | |
| 冬瓜の冷やし吉野汁 Tougan no Hiyashi-Yoshino-jiru |
Chilled Thick Soup with TOUGAN Pepo, YOSHINO Style | |||||
Aug. |
17 | Thu | 10:00 | 12:00 | なすとにしんの煮付け Nasu to Nishin no Nitsuke |
Simmered Eggplant and Herring |
| ずいきのごま酢和え Zuiki no Gomazu-ae |
Taro Stalks Dressed with Vinegared Sesame | |||||
| ところてん Tokoroten |
Gelatin Strips Made from Agar-agar | |||||
Sep. |
25 | Mon | 10:00 | 12:00 | 湯葉信田巻き Yuba Shinoda-maki |
Ground Chicken Rolled with Skin of Soybean Milk and Fried Bean Curd |
| ごま豆腐 Goma-doufu |
Sesame Curd | |||||
| しめじのみぞれ和え Shimeji no Mizore-ae |
Beech Mushrooms Dressed with Grated DAIKON Radish | |||||
Oct. |
2 | Mon | 10:00 | 12:00 | 塩鮭のみぞれ煮 Shio-jake no Mizore-ni |
Salted Salmon Simmered with Grated DAIKON Radish |
| 小芋のゆず味噌煮 Koimo no Yuzu-miso-ni |
Simmered Taro Cooked with YUZU Flavored MISO | |||||
| かぶらとえのきの酢の物 Kabura to Enoki no Su-no-mono |
Vinegared Tunip and Hackberry Mushroom | |||||
| 26 | Thu | 10:00 | 12:00 | かぶら蒸し Kabura-mushi |
Steamed Turnip | |
| さばとなすの味噌炒め Saba to Nasu no Miso-itame |
Stir-fried Mackerel and Eggplant with MISO | |||||
| 柿ようかん Kaki Youkan |
Jellied Japanese Persimon Jam | |||||
Nov. |
13 | Mon | 10:00 | 12:00 | 南禅寺蒸し Nanzenji-mushi |
Steamed Bean Curd |
| 豚肉の竜田揚げ Buta-niku no Tatsuta-age |
Deep-fried Pork, Flavored with Soy Sauce | |||||
| 春雨の酢の物 Harusame no Su-no-mono |
Vinegared Mung Bean Threads | |||||
| 27 | Mon | 10:00 | 12:00 | おだまき蒸し Odamaki-mushi |
Egg Custard with Wheat Noodle Added | |
| なます Namasu |
DAIKON Radish and Carrot, Soaked in Vinegar | |||||
| 昆布巻き Kobu-maki |
Roll of Tangle with Herring | |||||
Dec. |
18 | Mon | 10:00 | 12:00 | えび芋と干鱈の煮付け Ebiimo to Hidara no Nitsuke |
Simmered Striped-taro and Codfish |
| 雑煮 Zouni |
Special Soup with Rice Cake for the New Year | |||||