佐藤義仁
Izu Nagaoka Onsen, Kameya Keian
RECIPES
Recipes by 佐藤義仁
Twin-fillet conger eel terrine
Grilled sweetfish with water pepper, pike conger sushi wrapped in bamboo leaf, oil-simmered abalone, wakame, lotus root simmered with saffron, braised pork belly
White asparagus pureed soup
Salmon and pineapple roll, kombu-cured lavender jobfish with flavor pearls, Yoro-style tofu, local octopus and taro stalk, tomato cup, fig and prosciutto roll
Sakura shrimp spring rolls, moss-ball-shaped scallop, butterbur in light batter
Ise Lobster Simmered in Saffron, Winter Melon Stuffed with Sea Urchin
Toda-style salt-grilled sea bass, shrimp-paste lotus root, sweet-savory glazed beef tongue, twisted-rein sweet potato, fresh nori bagna cauda
Abalone Duo, Layered
Small turban shell with a seafood-and-barley-miso dressing, octopus ogura-style, crab and yellow chive amber jelly, tomato and egg saikyo-miso pickle, pike conger sushi with sansho pepper, Peach Pine and smoked salmon kombu roll, fava bean and tofu-skin cheese dressing
Monkfish Simmered in Miso
Scallop fish-paste dumpling wrapped and deep-fried in overlapping soba strands, foie gras maple-leaf dumplings
Ebi-Imo Soup-Simmered, Pacific Saury Matsumae-Ni, Kuruma Prawn Tsuya-Ni, Shiitake Monaka
Pine-Cone-Style Grilled Tilefish, Torobocchi Cured in Shuto and Wind-Dried
Crab and Turnip Mochi, Eggplant Somen
Milt tofu; kombu-cured cod; persimmon wrapped in prosciutto, and more