Aemono are fish and vegetables with a dressing of sesame seeds, bean paste, or vinegar. In a kaiseki menu, aemono are side-dishes chosen to complement the other dishes. They may appear at the beginning of the meal in the form of appetizers called sakizuki, but they might also accompany a grilled dish or be served on the hassun (a tray containing delicacies from the land and sea.) The ingredients used in aemono are seasonal items. Special care is taken to ensure that the dressing of the aemono helps to bring out the flavors of the main dish. |
![]() |
mServes 6n @ nanohana (rape blossoms) 120 gms @ hulled sesame seeds a small amount @ dashi 50 cc @ light soy sauce 1 T 1) Cut off the tough ends of rape blossom stalks and then blanch the @ blossoms in water to which a little bicarbonate of soda has been @ added. Remove and place in water to remove bitterness. 2) In frypan toast sesame seeds until golden brown, then chop coarsely @ on cutting board with a cleaver. 3) Put broth in bowl, add rape blossoms, and then mix with sesame @ seeds. |