Sunomono are vinegared fish (or shellfish) and vegetables. The fish and shellfish are sprinkled with salt and marinated in vinegar or stock made of sea tangle after being sliced. Sometimes they are broiled or steamed. The vegetables are either blanched, rubbed with salt, boiled, or cooked in stock. All material that has been heated is cooled and then combined in a colorful arrangement. The ingredients are then dressed with vinegar and other condiments. In a kaiseki course the sunomono dish is served in the middle or toward the end of the meal. By refreshing the palette, it enhances the guests' appreciation of the dish to follow. |
![]() |
mServes 6n @crabmeat 150 gms @Asakusa-nori (sheets of dried seaweed) 1 @lemon 1 @spinach 1/2 bunch @udo 1/5 stalk @Tosa-vinegar 120 cc @eggs 2 @cucumber 1 1) Remove any cartilage from crabmeat. 2) Break eggs and beat with a little salt. Fry in thin sheets in a rectangular @dashi-maki skillet. 3) Spread thin omelette on bamboo mat. Place crabmeat on top and in center @ put blanched spinach. Pick up near edge of mat and roll it away, forming a @ roll. 4) Roll sheet of nori around crabmeat roll. Put in an unoiled fry pan and heat @ to set nori. 5) Rub salt into cucumber to bring out color. Cut in decorative fashion and @ place in salted water. Peel udo, slice, and soak in water. 6) Cut lemon in half. Add juice of one half to Tosa-vinegar. Slice other half @ into thin rounds. 7) Cut crabmeat roll into pieces and place in dishes. Garnish with cucumber @ and udo. Pour on lemon-vinegar and decorate with lemon slices. |