After the Banquet

HORS D’OEUVRES
Horsetail and sesame salad.  Smoked carp.
Butterball-flower rolls    Conger eels boled in salt water
Perch on rice wrapped in bamboo leaves
SOUP
Clear soup wih grated plums, star-shaped wheat gluten
chives, leaf buds
RAW FISH
Sea bream with skin, to suggest pine bark
Striped bass
BROILED DISH
Large prawns boiled in salt with raw mushrooms
and peppers pickled in miso
BROILED DISH
Wakame seaweed from Naruto cooked
with new bamboo shoots and leaf buds

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SOUP
White miso with mushrooms and sesame bean curd
RAW FISH
Thin slices of squid dipped in parsley
and citron vinegar
CASSEROLE
Sea trout in a broth of red clams,
sweet peppers and citron vinegar
HORS D’OEUVRES
Thrush broiled in soy, lobster, scallops,
pickled turnips, liquorice-plant shoots
ENTREE
Duck and bamboo shoots boiled with arrowroot paste
COOKED FISH
Two baby carps with sea bass
broiled in salt in a citron vinegar
VEGETABLE DISH
Chestnut dumplings with fern shoots
and pickled plums

 

 

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