－ Bamboo shoot dressed in Japanese pepper herb with strings of konjak －
photo：AKIRA MORIYASU
April (Udzuki)
＜Flower Course＞
Matcha green tea and a monaka featuring the gentian flower crest of Sankō-in
A monaka is a wafer cake filled with red bean paste.
Nishime, or simmered food
Mountain yam rolls, boiled kōya-dofu (freeze-dried bean curd), burdock root with sesame dressing, and boiled pumpkin, garnished with a celestial bamboo leaf.
Sesame Tofu in a starch sauce
A staple of shōjin cuisine, characterized by its white sesame aroma and smooth texture.
Bamboo shoot dressed in Japanese pepper herb with strings of konjak
Bamboo shoot and sanshō, or Japanese pepper herb, are in season in the temple’s garden.
Kōei Tofu
Cherrywood-smoked tofu. This signature dish was perfected by this temple’s abbess Kōei.
Kogarashi (literal translation: cold winter wind)
An eggplant dish, in the Kyoto style of oden (also known as a dengaku), with miso on top, and sprinkled with yuzu peel from the temple garden. The name of this dish was conceived by abbess Kōei after a biwa belonging to the empress-turned-nun Taira no Tokuko, because the shape of the sliced eggplant is similar to that of the biwa.
Sip-soup (suimono, or clear soup)
Rice with bamboo shoot
Pickles
＜Moon Course＞
In addition to the dishes listed above, there is an oden of millet fu. Fu is gluten.
＜Snow Course＞
In addition to the dishes listed above, there is bamboo shoot tempura; and Takenogosho-style sip tea.
*Dishes are subject to change and may not be exactly according to the monthly menus.
All courses are available by reservation only.