The Gohan Society

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Ishikawa Prefecture Cooking Demonstration – Menu

Celery Rave Remoulade with MARU YUBESHI*

*MARU YUBESHI from Nakaura ya

ABURA AGE* * Panini with House-cured Gramercy Tavern Ham, Gruyere Cheese, Avocado, Tomato and Arugula

**ABURA AGE  from Habutae Corporation

Sake Paring; Organic Junmai Sake AKIRA from Kanazawa Daichi Co., Ltd.

Sloppy Joe Sandwich with Shishito Peppers, KAGA MISO*** and ABURA AGE**

***KAGA MISO from Kagamiso

ANAGO SUSHI****  Arancini with ISHIRI***** and BLACK SUZU SALT******  

Dipping sauce

****ANAGO SUSHI from Polar Star Co.

*****ISHIRI from Kaneishi Co., Ltd.

******BLACK SUZU SALT from Shinkai Sea Salt

Sake Paring; YAMAHAI JIKOMI JUNMAI  from Shata Shuzou Co., Ltd.

Eggplant, Anchovy, Mint and Pecorino Risotto with ISHIRI***** and

SUZU SHELLFISH SALT******

House-smoked Gramercy Tavern Arctic Char Crostino with Avocado, Shiso, Yuzu, Pecorino and SUZU SHISO SALT******

Sake Paring; CHIKUHA JUNMAISHU from Kazuma Sake Brewery Co., Ltd.

Tuna Spoon Sushi with Fregola, Avocado, Chives, Preserved Lemon and SUZU GREEN SALT******

Sake Paring; KAGATOBI JUNMAI DAIGINJO AI from Fukumitsuya Sake Brewery

Pineapple-Prosecco Zabaglione with GINGER VINEGAR*******

*******GINGER VINEGAR from Sid Wainer & Son

Rice Pudding with Apple, Almond & Coconut Milk, Ginger, MARU YUBESHI* and

ISHIKAWA GOLD FLAKES********

********GOLD FLAKES from Hakuichi Co., Ltd.

Sake Paring; DAIGINJJO IKI NA ONNA from Yoshida Sake Brewery Co., Ltd.

Fall Harvest Apple Jelly with Apple-Concord Grape Salad and

ISHIKAWA GOLD RUSH********

********GOLD RUSH from Hakuichi Co., Ltd.

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