Memories of Spring Part 1: Kyoto Bamboo Tasting at Kajitsu (food)

With the weather changing frequently between an extremely hot summer to windy autumn-like conditions, I'm kind of longing for spring right now. So here are two wonderful, seasonal spring meals from earlier this year that I didn't get a chance to post.

This first meal at Kajitsu was one of the very last done by the recently departed chef. I don't know where he is cooking now, but I'm sure his star continues to shine brightly. I definitely enjoyed it when he created a menu around one special seasonal ingredient. In this case it was Kyoto bamboo shoots.

NAGAIMO HISHIMOCHI WITH SPRING VEGETABLES AND SWEET SOY GELEE
A colorful first course featuring the crunch of spring vegetables highlighted by a subtle sweet soy gelee.

GRATED KOHLRABI SOUP WITH GRILLED GOMADOFU
The thick, almost milky, soup seemed light in comparison to the earthy sesame tones of the tofu, which had just a bit of chew to the texture.

SMOKED SATOIMO WITH TOFU-YO SAUCE, BRUSSEL SPROUTS WITH FUKINOTO PASTE, SPRING SCALLIONS WITH WHITE WOOD EAR MUSHROOMS, AND MUSTARD MISO PEACH FLOWER NAMA-FU
A assortment of different tastes and textures, including the very seasonal fiddlehead fern, which is only available for a short time in Spring.

HOUSE-MADE SOBA WITH KYOTO BAMBOO SHOOT TEMPURA
The lightly fried bamboo shoots were delicious, delicate yet clear in their flavor.

SHREDDED PHYLLO WRAPPED YOMOGI NAMA-FU, HOUSE-MADE WORCESTER SAUCE
GRILLED CABBAGE, ARUGULA SPROUTS AND WATERMELON RADISH
SNAP PEAS WITH PARSNIP PUREE
SAUTEED GLASS NOODLES, KINUGASA MUSHROOMS AND LEEKS IN CORN HUSK
Another assortment of many different items is one dish. The shredded phyllo was an interesting preparation, adding a crunch to the gluten nama-fu that was different than just frying it.

Inside the corn husk was the richly flavored glass noodles. This was my favorite part of the ensemble and I would have preferred more of it.

The table being set for the main course of the evening.

DONABE CLAY POT COOKED RICE WITH KYOTO BAMBOO SHOOTS, RED MISO SOUP, HOUSE-MADE PICKLES
The aroma from the pot was quite intense. This was a wonderful preparation of the fragrant bamboo shoots. In fact, I think this is a great preparation to feature any fragrant, earthy ingredient, such as mushrooms.

A bowl of the rice along with the pickles. The textures worked beautifully to give it some contrast. Everything was cooked just right, allowing the bamboo shoots to retain their delicate flavor while the aroma permeated the rice.

The red miso soup was hearty and a good way to finish the savory portion of the meal.

SAKURA MOCHI
I'm usually not that big on the whole sweet and salty combination, but the salty sakura leaf did add some depth to a nice, not overly chewy, mochi.

CANDIES BY KYOTO SUETOMI
I think those were meant to look like fiddlehead ferns, but can easily be mistaken for dog treat bone shapes.

MATCHA

It was a wonderful meal that celebrated the spring season, as one would expect from Kajitsu. I really should go there more often, as I always leave satisfied and the price is very reasonable.