“MUSASABI
MUSASABI Kitchen 2nd Menu creation for @vallavino - is happening on the 18th November, 18:00 - 22:00.
Menu:
1st. Course:
Homemade Smoked daikon radish - Iburigakko with caramelised figs creme cheese & asiatic dressed crunchy Salad - 10€ -
2nd. Course:
Austrian Grandma Recipe “Kärnter Nudel” Chinese fusion wan tan’s with Browned butter and vinaigrette salad - 12€ -
3rd. Course:
Babaganush smoked aubergine Pasta with Yuzu Pumpkin Smash, olive oil, rucola & sesame coating - 15€ -
Full 3-Course Menu
33€ -
“Iburigakko”: Iburigakko is the name specific to pickled radish in Ogachi, produced by smoking over an open hearth. This pickling style is said to have originated in the Muromachi Era(ca.14c to 16c). Ogachi has short days and early snowfall, thus, it is impossible to fully dry radish for pickling under the sun in autumn, as is common elsewhere. Therefore, in old days, Ogachi people hung radish inside their homes over the hearth.The heat and smoke from the fire created a good flavor.”
“Kärnter Nudel”: The history of Carinthian Kasnudeln goes back a long way: the dish was already prepared in the Middle Ages. Around 1485, Paolo Santonino, the secretary of the Patriarch of Aquilea, traveled through the Drautal valley and reported on the doughs with tasty contents made by “industrious women”.
ありがとう
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