Course Syllabus

Lessons: 13- 24

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When choosing serving-dishes consider how the color and shape of the dish would complement the colors and shape of the food. Color, shape, and style can evoke a feeling for the season, a mood, or a theme for theme meal.

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Lesson 15: Aemono: Dressed Dishes

Aemono are foods that, having been salted, parboiled, simmered or otherwise prepared, are combined with a dressing or sauce which enhances and complements the flavor. Harmony of texture, color, shape, and taste between the ingredients and the dressing is key in the preparation of aemono.

Because the preparation and handling of aemono in Japanese kaiseki cuisine is very similar to that of sunomono (vinegared dishes) the two are often grouped together.

Aemono Techniques

  • The importance of preparing ingredients properly
  • When to combine the ingredients for the best results
  • Proper and effective presentation of aemono
  • The varieties of ingredients used for aemono dressings

Recipes from Lesson 15:

  • Spinach and Taro Stalk with Sesame Seed Dressing
  • Horse Mackerel with Unohana Dressing
  • Chicken Breast Fillet with Sesame Flavored White Dressing



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