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Three-Michelin-starred Kyoto-based
chef Motokazu Nakamura has created
a new springtime menu for EVAAir. The
main course for April is thinly sliced
pork cooked shabu-shabu style with
burdock, daikon, and green leaves. The
appetizers include Chinese kalian
tossed with mustard-flavored sauce,
soymilk-flavored egg curd with sea
urchin, soy sauce- and ginger-flavored
simmered clams, marinated sea bream
sushi, and simmered, rolled chicken
with burdock.The
mukozuke
course
comprises bamboo shoot served with
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kinome miso sauce, while the
kobachi
course consists of tossed prawn,
scallops, squid, and yam in vinegared
egg yolks. Concluding the meal is soya
milk and sesame paste panna cotta
served with black-sugar syrup and
fresh strawberries.
For a final seasonal touch, the appetizer
will be wrapped in cherry leaves in
March and April, coinciding with Japan
’
s
sakura season. These seasonal Kyoto-
style delicacies will be served aboard
EVAAir flights from Taipei to Osaka.
CELEBRATING SPRING WITH
KYOTO CUISINE
