For this course, I prepared three bite-sized appetizers made from seasonal ingredients – Tempura of fig with raw ham and sage, grilled saury with a garland of chrysanthemum Genovese, and Japanese tiger prawn sushi in the shape of a chrysanthemum flower.
1. The moist and soft texture of the figs matches the crispy tempura. Also, the saltiness of the ham and the refreshing taste of sage are tantalizing.
2. When it comes to Japanese autumn ingredients, saury is the most common one that comes to our minds. Therefore, I grilled the fatty saury and served it with the garland of chrysanthemum Genovese. The refreshing flavor of the garland chrysanthemum matches well with saury. Sardines or mackerel can be used instead of saury, and garland chrysanthemum can be replaced with your favorite herbs.
3. The bright red and white prawns are shaped like a chrysanthemum flower to make a small sushi. It will be a gorgeous dish, even in lunch boxes for the holiday season.