Minakami, Gunma (群馬県利根郡みなかみ町) – Kaiseki dinner at Bettei Yaeno (別亭 やえ野) 2024 Nov. 25
We were served a Kaiseki dinner in our Yamaboshi suite room (山ぼうし) at Bettei Yaeno (別亭 やえ野), a 4-room luxury ryokan established in 2006 and located in Minakami, Gunma, Japan (群馬県利根郡みなかみ町.) The menu and all explanations were in Japanese, but I’ve done my best to summarize everything in both English and Japanese. They are:
COURSE 1 – Shunsai Kobachi (旬菜小鉢 – Small plates of seasonal ingredients):
* Nanohana Kumiage Yuba-ae (菜の花汲みあげ湯葉和え – Young Ferns of a Rapeseed Plant with Soy Milk Skin)
– Ikura (いくら – Salmon Roe)
* Joshu Mugibuta Sakamushi Shimonita Negi (上州麦豚酒蒸, 下仁田葱 – Pork from Joshu that is fed a diet of primarily barley, together with Long Onions from Shimonita, Gunma, steamed with Sake. Joshu was the former name of a province of what is currently Gunma Prefecture.)
– Oroshi Ponzu-an (おろしポン酢餡 – Grated Daikon Radish with Ponzu sauce)
* Furofuki Daikon (風呂吹き大根 – Thick-cut Daikon radish cooked in Dashi broth and served with seasoned Miso on top)
COURSE 2 – ZENSAI MONO (前菜物 – Appetizers):
* Tatami Iwashi (タタミイワシ – Shirasu (Baby Sardines) dried in a way to form a large, mat-like sheet.
Silk Salmon Kobujime-yaki (シルクサーモン昆布締め焼き – Konbu Sea Kelp-cured and cooked “Silk Salmon.” Silk Salmon is a trout brand from Azuma Fish Farm in Agatsuma County, Gunma. The fish are fed a diet containing mulberry leaves and coconut oil and taste like salmon, despite being trout.
* Fuyu Yasai Nama Harumaki Salad (冬野菜生春巻きサラダ – Fresh spring roll with winter vegetables)
– Koshin Daikon, Ice Plant, Paprika (紅芯大根, アイスプラント, パプリカ – Watermelon Radish, Ice Plant, Paprika)
* Hakusai Yukari Sushi (白菜ゆかり寿司 – Japanese Cabbage sushi)
* Kumoko (Shirako) Kimi Koromo-age (雲子黄衣揚げ – Cod Milt Tempura with egg yolk batter)
* Wakasagi Horenso Cheese-yaki (公魚法連草チーズ焼き – Japanese Smelt with Spinach and Cheese Tempura)
COURSE 3 – OWANMONO (椀物 – Clear Soup Dish):
* Renkon Suiton Shitate (蓮根すいとん仕立て – Suiton mixed with grated Lotus roots. Suiton is made by slicing flour dough by hand, rolling it by hand, and scooping it into small pieces, then boiling it in soup.
– Seri (せり – Japanese Dropwort), Kintoki Ninjin (金時人参 – Kyoto Carrots), Nameko (なめこ – Nameko Mushrooms), Satoimo (里芋 – Japanese Taro), Shiitake (椎茸 – Shiitake Mushrooms)
COURSE 4 – OTSUKURI (御造里 – Sashimi):
* Iwana Karasumi Konbu-ae (岩魚唐墨昆布和え – White-spotted Char flavored with salted Mullet Roe and Konbu Sea Kelp)
– Kurokawa Kabocha (黒皮南瓜 – Black-skinned Pumpkin from Miyazaki Prefecture)
– Shiso no Hana (しその花 – Shiso flowers)
– Sudachi (酢橘 – Sudachi Citrus)
COURSE 5 – YAKIMONO (焼物 – Grilled Dish):
FOR HIM:
* Masuda Gyu Sumibi-yaki (増田牛炭火焼き – Charcoal-grilled Masuda Beef Steak)
– Romanesco (ロマネスコ – Romanesco Broccoli)
FOR HER:
* Madai Saute (真鯛ソテー – Sauteed Japanese Red Sea Bream)
– Romanesco (ロマネスコ – Romanesco Broccoli)
COURSE 6 – SHIIZAKANA (強い肴 – Large, Hot Dish):
* Unagi Shirayaki Tofu Yukiyama Mitate (鰻白焼き豆腐雪山見立て – Grilled Eel seasoned with salt, with Tofu made to look like snowy mountains stacked on top)
– Shimonita Negi Sauce (下仁田葱ソース – On bottom: Sauce made from Long Onions from Shimonita, Gunma)
– Ebi-imo Sauce (海老芋ソース – On top: “Shrimp” Taro Root sauce)
COURSE 7 – SUNOMONO (寿の物 – Vinegared Dish):
* Yuzu Kamamori, Ringo Mizore-su-ae (柚子釜盛り林檎みぞれ酢和え – Yuzu Kamamori with grated Apple mixed with vinegar. Yuzu Kamamori is a dish in which the top of a Yuzu is cut off and the inside is hollowed out (a Yuzu kama) and stuffed with ingredients.
– Shiitake, Kani, Hotate, Ninjin, Kyuri, Radish (椎茸, 蟹, 帆立, 人参, 胡瓜, ラディッシュ – Shiitake Mushrooms, Crab, Scallops, Carrots, Cucumber, Radish)
COURSE 8 – OSHOKUJI (御食事 – Rice Dish):
* Takana Iri Ni Gohan (高菜煎り煮御飯 – Steamed Rice cooked with Japanese Mustard Leaves)
* Akadashi (赤出汁 – Red Miso Soybean Paste Soup)
* Kounomono (香の物 – Pickled vegetables)
COURSE 9 – MIZUGASHI (水菓子 – Dessert):
* Lime White Rare Cheesecake (ライムホワイトレアチーズケーキ)