Kaiseki

Well, not really, but if we had Bento boxes it would have looked pretty close. Christine bought both salmon and shrimp today, because they were both great, so I did a multi-course meal but served them all at once. First, the salmon as sashimi, with garlic-infused sesame oil, tamari, lime juice and pink peppercorns, which was decadently creamy, rich, and elegant. Then, the shrimp, shelled- the shells became a broth with onion and carrot- rubbed with a mix of cumin, cinnamon, ginger, curry powder, and salt, and seared in a pan, which I deglazed with some of the shrimp broth. Fresh chopped and sautéed pak choi from the garden got a splash of the same broth to finish, and then I added red miso to the rest of the broth and poured it over soba for a nice soup. We finished with a mesclun salad, as fresh as can be, with a simple vinaigrette. All together it added up to a nicely varied meal, with lots of textures and flavors, many of which were well complimented by a 2002 Jadot Savigny-lès-Beaune “La Dominode” which is still young and tart but has a gorgeous nose that shows what it might be like in a few years.

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