「旬感」九月の持寄り料理「前菜」

dried fish

🥗Healthier: smoked salmon

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides a savory flavor.

edamame

🥗Healthier: green peas

💰Cheaper: frozen peas

Frozen peas are often less expensive and easy to find.

pickled vegetables

🥗Healthier: fresh vegetables

💰Cheaper: raw vegetables

Using fresh vegetables can reduce costs while providing crunch.

rice crackers

🥗Healthier: whole grain crackers

💰Cheaper: puffed corn snacks

Puffed corn snacks are usually cheaper and still crunchy.

Peel the apples and cut them into small cubes, soaking them in a light saltwater solution.

Julienne the apple peels and blanch them briefly before soaking in sweet vinegar.

Boil the chrysanthemum and soak it in sweet vinegar.

Mix the cubed apples with the chrysanthemum just before serving.

Peel the chestnuts and color them with kuromitsu, then cook them with dashi, soy sauce, and sugar.

Drain the water from the silken tofu, pass it through a sieve, and season with sesame, sugar, salt, and thin soy sauce, mixing in matcha dissolved in dashi before combining with the chestnuts.

For the gobo, combine 10 eggs with 8 stones of dashi and thin soy sauce, steam and strain the gobo, then mix with the egg mixture and steam-bake at 150°C for 20-25 minutes. After cooling, slice and drizzle with caramel sauce.

Peel the gingko nuts, roast them, and marinate in olive oil with salt and pepper.

Peel the kyoho grapes, cook them down to make a jam, then mix with fresh cheese and sandwich between mochi.

Peel the persimmons, slice thickly, dry in a 100°C oven for 30 minutes, and cut into maple leaf shapes for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens