Sunomono and Aemono(Vinegared and Dressd Dishes)
"Sunomono" are vinegared fish or vegetables, which are occasionally dressed with ground sesame seed, "miso (soybean paste)" or mashed "tofu (bean curd)". Fish and shellfish are sometimes broiled or steamed, or they may be sliced, sprinkled with salt, and marinated in vinegar or "dashi (soup stock)". Vegetables are blanched, rubbed with salt, boiled or steamed. Excess water should be eliminated. There are two typical types of "sunomono", one is "nihaizu" and the other is "sambaizu". "Nihaizu" is a combination of vinegar, soy sauce and "dashi". "Sambaizu" is "nihaizu" to which a small amount of sugar is added. To the basic ingredient of dressings for "aemono", soy sauce, vinegar, "mirin (sweet sake)", sugar and "dashi" and sometimes hot mustard and "kinome (aromatic sprigs of the tree such as "sansho")" are added. Both "sunomono" and "aemono" should be prepared immediately before being served. Garnishes of aromatic vegetables should also be added. These two dishes are not main courses but are served in small quantities at the end of a meal, between courses or as appetizers when drinking "sake".