New Year's Deluxe 3-Tiered Osechi Box 京都室町 京料理 やまの 三段重
縁起の良い選りすぐった材料、伝統的な製法で一品一品心を込めて作りました。
Top Tier 壱の重
北海漬、するめ松前漬、味付け数の子、花咲サラダ、若桃甘露煮、たたきごぼう酢、一口昆布巻、焼き帆立、海老旨煮、松笠いか白焼き、紅白かまぼこ、かぶらの甘酢漬け、味付けいくら、黒豆甘露煮（金箔）、きんとん、栗甘露煮
Salmon & squid marinated in sweetened rice seasoning, Seasoned konbu seaweed with dried squid, Seasoned herring roe, Imitation crab salad, Sweetened young peach, Vinegared cooked gobo root, Simmered konbu seaweed roll, Grilled seasoned scallop, Umami simmered shrimp, Grilled squid, Fish cake (red/white), Sweet vinaigrette turnips, Seasoned salmon roe, Sweetened black beans with gold leaf, Mashed sweetened bean paste with sweetened chestnuts
Middle Tier 弐の重
海鮮市松蒲鉾、ぶり照り焼き、赤魚白照り焼き、さつまいも甘露煮、穂先たけのこ旨煮、 里いも煮、梅人参旨煮、一口昆布巻、蓮根旨煮、椎茸旨煮、ふき旨煮、味付け巻き焼き、湯葉帆立黄金、 ばい貝旨煮、蛸やわらか煮付け
Fish cake(checkered pattern), Teriyaki yellowtail, Teriyaki red rockfish, Sweetened sweet potato, Simmered bamboo shoots in soy seasoning sauce, Simmered Satoimo, Simmered plum-shaped carrot, Simmered konbu seaweed roll, Simmered lotus root, Simmered shiitake mushroom, Simmered Japanese butterbur, Grilled soy sheet with seasoning, Scallop mixed w/helling roe, Simmered surf clam, Simmered octopus
Bottom Tier 参の重
万葉つつみ、くるみ甘露煮、玉ねぎマリネ、スモークサーモン、ふくさ焼、味菜の花、 白梅餅、穴子八幡巻 、鮎笹茶巾 、紅梅餅、白ごま紅はるか、カナダホッキ貝とあおさジュレ和え、 こはだ粟漬け、いか梅酢
Simmered Herring & dried tofu, Candied walnut, Vinegared onion, Smoked salmon, Egg & fish rolled omelet, Seasoned canola flower, Plum shaped mochi (red/white), Seasoned gobo rolled in water eel, Cooked sweetfish folded in bamboo leaf, Candied sweet potato w/white sesame, Hokki-gai clam and sea lettuce with dashi jelly, Pickled Kohada with millet, Plum vinegared squid & daikon radish
