May Menu

《Annual Menu》

January

February

March

April

May

June

July

September

October

November

December

※August:Closed

go to Top of "About Takenogosyo style"

そら豆のわかめ煮(5月)

- Broad beans boiled with wakame -

photo:AKIRA MORIYASU

May (Satsuki)

<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.

Broad beans boiled with wakame

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 garden peas

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 konjak 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.