Bites that Love You Back
Secrets from the Ox Nose to the Little Black Oblong
What these tell you about the Japanese kaiseki dinner
I won’t bore you with how scrumptious the Japanese teppanyaki Wagyu tenderloin is. Yes, the fine marbling enables it to melt on the palate (I’ve previously had only beef cheeks fitting that description). Or that the sirloin crisps at the edges, while flavors burst in the mouth. No mustard. Hand-chopped spicy fresh wasabi, grated if you prefer it mild. Grilled sweet onion enhances the moment.
I won’t talk about the “treats” of classical music, massages, and gourmet feeds (not for the diner). Foodies are familiar with these for the exquisitely farmed Wagyu cattle.
What intrigues me is the ox nose. No not for eating (save that for adventurous chefs). See that print in the bottom left of the certificate below?
That’s right. The ox’s noseprint on his ID. Purebred Japanese black Wagyu, one of 4 kinds (Japanese brown, Japanese shorthorn, and Japanese polled are the other 3). Like fingerprints, no oxen have the same noseprints. The certificate shows records of his parents, grandparents, and great-grandfathers. The paternal lineage. Complete with the date of insemination and name of the inseminator.
No worries about the fat. The entire chunky beef is 2 ozs in this well-portioned 10-course kaiseki dinner, enjoyed over 3–4 hours. All the other courses are either low-fat or rich in Omega-3.
Vegetables artfully make their presence.
The steak comes after the Spanish mackerel, and before a deceptive looking wholesome rice course. Worth checking out.
This is mackerel at its best: Grilled just enough to flake, over charcoal but not blackended, medium-well, moist. Japanese lime lifts the fresh flavor.
Meanwhile, the radish’s aroma, emboldened with salt and radish water, roams around in the mouth cavity. But what is that piquant taste? Shiso leaves. These are more than a mere garnish. Salt balances the coolness of radish. Shiso, with impressive antiviral properties, benefits the respiratory tract¹. Oh yes, my mother always included Chinese purple shiso in flu cures when I was a kid. And I would recover instantly the next day.
So what lifts the next course? Aphrodisiacs, they say.
Oh, we know Perigord black truffles (the best black truffles in the world, say French culinary gurus) and Bafun uni lend elegance and umami to Japanese rice. My heartbeat quickens as I watch the truffle shavings fall gently into the bowl. The warmth of the rice releases the irresistible aroma and flavors of these goodies… But what’s this…
The organic red miso in the dashi with silken tofu piques my interest. I like it for its assertiveness. The “umph”. Fermented for up to 3 years, miso supports gut health and brain health, promotes vitamin levels, and enhances our immune system². Doesn’t knowing that justify the craving?
In the back of the tray, cucumber and eggplant seasoned in red sea salt powder cradle a baby star. Recognize the little black oblong? That’s right, after its first-dip mission, the famous kombu returns in a full circle: Compacted and marinated overnight in its own broth, sweet sake, and sesame seeds. Topped with 3-year aged bonito flakes.
Every item is nourishing.
Wondering when our kaiseki dinner concludes? Look for the sweet final wave below.
Dinner starts here:
The sweet final wave:
© Pseu Pending (Seu) 2022
