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冨澤浩一
Japanese Cuisine Yoshimura
Manager, "Shihan" AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by 冨澤浩一
Noppe, Reimagined
Cedar-plank grilled salmon, tube-rolled willowy flounder, uni-glazed shrimp-shaped taro, egg-yolk-glazed grilled salmon roe
Autumn-leaf assortment: oyster and persimmon miso gratin, shrimp and water caltrop grilled with yuzu, scallop autumn-color pickle, small clam adductor in apple vinegar, shuto cheese, persimmon and salmon, rolled dried persimmon, matcha red bean paste with skin-on chestnut
Herring and Eggplant
Charcoal-grilled Spanish mackerel sashimi, nanban shrimp, giant Pacific octopus, red-and-white Korean-style tartare
Clear soup style, bottarga, lotus root mochi
Snow camellia and sake lees risotto, squid nori-wrapped sushi
Autumn brocade roll, red snow crab, edible chrysanthemum, seared cod milt tofu, napa cabbage puréed potage
Braised pork belly in black vinegar
Kurosatsuma Chicken Grilled with Sesame Miso
Kurosatsuma chicken, Kaga-style simmered dish
Low-Temperature Cooked Kurosatsuma Chicken
Mamekozou Peas Steamed Kishu-Style
Mamekozou pea puree soup
Pen shell clam deep-fried in rice cracker crumbs with three-color sauce
Seared vegetables with Mamekozou pea sauce
Greater amberjack (akabana) with aromatic black vinegar dressing
Smoked greater amberjack with fermented tomato sauce
Greater amberjack (akabana) tataki with papaya
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Articles by 冨澤浩一
