Ume’s trip to Kanazawa and Takayama – Art, lip-smacking grub and a bit of Gold (Part 13)
In a beautifully presented box, was our entrée.
Bottom is fishcake wrapped in aburaage (fried bean curd) in a creamy miso sauce.
On the left, is sea urchin and scallop wrapped in smoked salmon with soy based vinegarette, tomato and fresh mozzarella cheese, snapper carpaccio.
Right is Hobazushi. Hoba (magnolia leaves) are specialty to this area, and they use this to infuse flavour by wrapping and grilling with food. Inside, is sushi rie, mixed with wild vegetables grown in the area as well as pickled river fish. It’s quite filling but I found the sticky texture comforting.
Main meal was generous serving of Hida Beef! Even the Aussie blokes sitting at our table had enough. I actually rather liked the potato gratin on the side. (as you can see, there is absolutely nothing left by the time I took the picture)
Variety of pastries were served but I also had enough at that point. (though looking at that picture now, that sesame roll does look rather good)
Dessert was panacotta, everyone licked the glass clean needless to say.
