Day 6 - from today onward, until the end of the week, Sensie will give me a tour of regional cuisines in Japan. She picked Hokkaido as a starter because it is where she inherits her ancestry. While people will immediately associate this northern cuisine with mostly seafood in its raw form, Hokkaido home style cooking is actually an unsung hero, a different story altogether. What you see is what I was taught. I am told Hokkaido food is not as popular in Tokyo, and certainly not as accessible compared to other cooking styles. This week will be 1-on-1 every day (had 1 or 2 fellow classmates last week) and the feasting at the end, for just the two of us, is something to behold. From the left the tasting menu is as follows :
* Sake no Chanchan-yaki : salmon with Miso on sauteed veggies
* Maguro to Wakegi no Nuta or simply Nuta : tuna in vinegar & Miso sauce
* Omu-rice : omelette on ketchup flavored rice, a Yoshoku item
* Buta-don : sliced pork rice bowl in an excellent but simple sauce
* Ika-meshi : braised squid with sticky rice stuffing
* Imo-mochi : unquestionably the best potato cakes there are
* Sanpei-jiru : cured salmon soup
The dishes look and sound simple but each and every one of them has a uniqueness in taste, principally because of the way they are prepared and the different seasoning sauces that are integral to presentation.
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