September 20, 2000: Inari-Sushi
|We had a senior meeting today. As our senior group will be in charge of lunch service in November meetings, we practiced it today.
The menu includes Inari-Sushi, boiled vegetables, dressed mixture of Shimeji mushroom and fresh greens, clear soup, and dessert. Ms. Takeuchi and Ms. Ihara are making vinegar rice.
|all the participants today make Inari-Sushi. Each piece of deep-fried tofu skin contains 50 gram of vinegar rice. Three pieces of the Sushi will be set on a dish for serve.|
|Ms. Yamada brought-in fresh highland vegetables to make dressed greens. Kabosu citrus is squeezed over it as a final touch.|
|Ms. Itonaga brought in unusual of Grenadine syrup jelly with unique beautiful color.|
|The mixture of vegetables has been simmered down now. Ms. Iwahashi counts the number of vegetables to be put on a dish for serve.|
|Here you are. The table turned rich with dishes of Inari-Sushi and boiled beans on a large dish, clear soup, boiled greens, and jelly with herb topping. This is the menu on the meeting in November.
The extras of the day are big sake-dumplings, jumbo-size grape, vinegar-boiled kelp and burdock, and Ohagi sweet dumplings for autumn equinox.
|Burnet taken from Kujyu highland by Ms. Yamada is decorated on the table. We may have taken too much. The large sake-dumplings will be souvenir to home.|
|Cleaning up the kitchen.|
|The burnet is separated for the participants today.|
|I hung down the burnet on the wall to make them dry flower in home.|