Here are the event dishes which Hiroko’s Kitchen offered. All attendees enjoyed new flavor, new texture and seasonal fairs which Hiroko created. Breakfast menu: Rice with Greek Yogurt, Lightly spiced red cabbage and asparagus miso soup, Tamagoyaki omelet with asparagus and colorful fruit basket from the market. Lunch menu: Nigirizushi, Very bright green pea soup, Steamed spring vegetables with miso bagnacauda, Almond flavored milk jelly with strawberry. Lite bites: Tomato kuzu jelly in watermelon gaspacho, Pork belly slider, Spicy yellowtail and salmon tartar, Steamed chicken pouch, White bean truffle and yuzu granita. Here are some of the photos.
Breakfast Menu
Nigirizushi in making
Lunch plate ...couple of sushi are still missing
Assistants - Jennifer, Anna, Tina