Yesterday was this year's first Japanese Style Cocktail Party Class for my vegetarian students. This year, I've come up with a new menu, "Kohaku Namasu (紅白なます）in Yuzu Cups" which is actually a very traditional New Year's dish here in Japan. Kohaku in Japanese means Red and White, which is the color for celebration.
Towards the year end you may see a bright red carrot (called Kintoki Ninjin) from Kyoto which is used for this dish. The other dishes are the temari-sushi (Sushi Balls), and Tofu and Avocado Verrine with a hint of wasabi which isn't actually a typical Japanese Dish, but will look good on the table. For the vegetarian course, I've made the Seared Tuna with Yuzu Dressing and Japanese Herbs, which is a typical Japanese dish usually using the bonito fish (called Katsuo no Tataki) instead of the usual Mini Yakitori (Grilled Chicken)
This course comes with a glass of sparkling sake. This time I got "Amaneko Spark" which uses the same method as champagne as opposed to the other ones made by adding gas to the sake. It is a bit sweet (as it is made with rice) but not too sweet so you can enjoy it with your meal. You can get it on Amazon but they charge 3 times the market price so look for it somewhere else!
I got one at my local liquor shop 内藤商店(Naito Shoten) This shop is great if you like shochu or Sake, as they have a wide selection and the staff is knowledgeable.
Naito Shoten: Tōkyō-to, Shinagawa-ku, Nishigotanda, 5 Chome−3,
An article on Naito Shoten on Japane Times>>>
For details of this course please visit this page.
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.