－ Fukiyose, or assorted nimono －
photo:Akira Moriyasu
November (Shimodzuki)
＜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.
Fukiyose, or assorted nimono
This dish is made with autumn vegetables and arranged to evoke the piles of leaves swept in the garden, with pine leaves, gingko leaves, maple leaves and mushrooms.
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 gingko nuts
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.