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Post by solveig on Nov 7, 2008 2:08:13 GMT -5
Noble Cousin! Greetings from Solveig! So, the question here is: how to serve kushiyaki (and maybe a few other things) as a single course within a larger pan-Asian celebratory feast. This is only minimally concerned with period presentation and has everything to do with presenting a culinary review of multiple cultures, or so I would assume. Mia Culpa! Sorry about that. I get rather excited by discussions of Japanese food and food culture. Quite apart from Japanese sensibilities, serving kushiyaki still on the skewers might cause problems for people wearing Elizabethan clothing and other poofy styles. However, I suppose one might leave them on the skewers and hope that folks will be able to remove them prior to eating if necessary. As for "marinades" and that sort of thing. I suggest coating the 串焼 kushiyaki with miso with a bit of 山椒 sanshō (ground seed pods of Japanese pepper (tree) ( Xanthoxylum piperitum); prickly ash) as this sort of "sauce" does appear in 『料理物語』.
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Post by Water_Tengu on Nov 7, 2008 12:22:08 GMT -5
ooh, that does sound good.
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Post by takadainotora on Nov 8, 2008 10:23:29 GMT -5
I have a couple of modern Japanese meat marinades that call for miso and sansho and it is a good combination with pork, although I've never tried it on pork liver. (Ugh, liver, nasty, smelly mealy stuff)
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Lash
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Post by Lash on Jan 1, 2013 0:54:47 GMT -5
I know this is an old thread but i really liked the discussion and was hoping to hear the results of the feasts and also to ask for recipes and common issues that came up at your events .i am contemplating an event for a select few maybe 20. I am hoping i won't have to commit seppeku during or after lol. i can cook a bit so can follow recipes . yes i am a stick jock lol but i can read (a lil lol). Any help from anybody would be appreciated including how you served and on what. domo origato gozaimashita!!
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Lash
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perfection isnt an end result but a path to walk upon with your eyes closed.
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Post by Lash on Jan 2, 2013 22:05:30 GMT -5
How about another question ? What would YOU like to have at an sca feast of around twenty peeps. within western reach and reason. as i am located in northern ca.
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Saionji Shonagon
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Post by Saionji Shonagon on Jan 2, 2013 23:11:05 GMT -5
Minamoto-dono, The lady who did that feast is not active on this board, but she is a Laurel for cooking in the West Kingdom. That feast was INSANE. They instructed everyone to show up with a half dozen small bowls and leave them at the kitchen. Individual bowls were served out and returned all through the evening, there was mass dish-washing and people could claim their dishes at the kitchen after everything, so the logistics were a bit crazy (and admittedly not terribly Japanese - at a Japanese meal, you would have multiple dishes on the tray you were served, rice and some sort of soup comprising two of said dishes. A "feast" might involve two trays, possibly three at the most high ranking levels. )
The food, however, was amazing. If she's at Twelfth Night this weekend I'll see about putting you guys in touch.
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Post by solveig on Jan 3, 2013 16:31:19 GMT -5
Noble Cousin!
Greetings from Solveig! Are you interested in trying to adapt a multi-tray honzen style banquet or perhaps a simpler single tray kaiseki banquet? The problem with Japanese banquets is that they require a lot of dishes to accomodate the food being served. A single-tray kaiseki banquet consists of a selection of various types of food each of which should consist of seasonal ingredients. I can provide a list of these basic categories if you are interested.
Regardless, a honzen banquet consists of some number of trays. The honzen (principal tray) has a bowl of soup and a bowl of rice plus some number of other dishes. Each dish contains arranged food elements. The Japanese believe that visual appearance is part of the taste of food. So there might be in addition to the rice and soup some yakimono (grilled food), some sunomono (vinegared food), some aemono (a cooked salad), and what naught. Note that if you do go for a mult-course/multi-tray banquet then you should have a bowl of a different soup for each of the trays/courses. This is the sort of thing that we see in Yama no Uchi Ryorisho.
All of this said. There is not an "order of courses" in Japanese banquets. If a banquet must be brought out in courses, there must always be rice and soup sitting on the table as Japanese table etiquette has you alternate between the rice, the soup, and the okazu (side dishes). In kaiseki cuisine there is a provision for refilling the rice bowl from a large rice container.
You are fortunate to live in Northern California in that you should have comparatively easy access to Japanese ingredients and fresh seafood.
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Lash
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perfection isnt an end result but a path to walk upon with your eyes closed.
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Post by Lash on Jan 4, 2013 3:58:43 GMT -5
I think it should be simple for my first try like a single tray style . Can you tell me more about the kaiseki style? Along with that is there etiquette rules for serving,eating and maybe traditional things that can be passed to the non Japanese guests to add to the flavor ?
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Post by Sō Haruko on Jan 4, 2013 11:15:15 GMT -5
I don't know about serving rules, but the rules about eating with chopsticks hae been around for a very long time. Do not stick your chopsticks upright in your food; it resembles funerary rituals. Similarly, do not pass food from chopsticks to chopsticks, as it also resembles funerary rituals. Food to be passed should be placed on a little plate instead. Since you are thinking of doing tray meals instead of family-style, it is less important to worry about serving yourself with chopsticks -- but should you need to, and there are not enough serving pieces, reverse the chopsticks to serve yourself with the wide ends, and eat with the narrow ends as usual.
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Saionji Shonagon
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Post by Saionji Shonagon on Jan 4, 2013 12:08:59 GMT -5
Minamoto-dono, I don't suppose you'll be at Twelfth Night? My copy of Rath's Food and Fantasy In Early Modern Japan has some information on period kaiseki service.
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Lash
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perfection isnt an end result but a path to walk upon with your eyes closed.
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Post by Lash on Jan 4, 2013 14:34:44 GMT -5
We wanted to but with my grandmother getting a pacemaker put in last tues i will be with her thru the weekend .
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Saionji Shonagon
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One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
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Post by Saionji Shonagon on Jan 4, 2013 16:48:10 GMT -5
Will light incense for her recovery when I get home. We'll have to get together another time.
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