Lessons 13-14: Sunomono: Vinegared Dishes
Any fish or vegetable can be used in sunomono, vinegared dishes. The ingredients are first processed, salted or heated, then dressed or marinated in seasoned vinegar.
Sunomono can play a number of roles in Japanese kaiseki cuisine.
Served as a first course in a meal, the refreshing acidic flavor can help stimulate the appetite. In the middle of a meal, it gives a dash of new color between the preceding and following course. As a last course, just before the rice in a kaiseki meal, sunomono signals a change from the drinking to the eating phase of the meal.
Sunomono Techniques
- Learn the effects of the use of salt and vinegar on various foods
- How to make the major kinds of combined vinegar dressing
- Proper methods for marinating using vinegar
- Proper and effective presentation of sunomono
Recipes from Lessons 13 and 14:
- Mackerel Marinated in Kelp
- Vinegared Octopus
- Vinegared Crab
- Hirame Flounder Omelet Roll
- Steamed Abalone
- Ark Shell Salad with Miso Dressing
Next: Lesson 15 »