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
Kinki rockfish, celebratory grill; monkfish liver pressed in layers; fugu in savory jelly; king crab, yellow chrysanthemum and komatsuna blanched in dashi; baked yuzu cup; winter moroko, simmered and marinated; azuki bean and lotus root; plum-blossom lily bulb; three-color kinpira; grilled burdock with young sansho leaves; accordion-cut kombu
Red-and-white turnip, steamed; salt-cured yellowtail; bottarga
Akebono Pinecone-Scored Squid Stuffed with Minced Tuna
Young sweetfish fried in a white-fan batter, curled into a Naruto swirl; twisted deep-fried sea urchin and lotus root
Shamo-Rock chicken sukiyaki
Ridged-eye flounder grilled with shuto, cylinder-grilled young sea bass, mashed-edamame-dressed Mount Gassan bamboo shoots, cherry-shaped Yamato yam sushi
Loach and burdock rolls, grape eggplant, summer turnip, Inca no Mezame potato, bracken fern
Conger Eel Steamed in a Net-and-Rope Pattern
Tuna, blue cheese, bonito, seared silver skin, halfbeak, fish-bone crackers, ark shell, shellfish frill, beltfish, seared skin
Molded tomato, black sesame tofu
Fresh water shield jelly, white asparagus with saikyo vinegar made from sweet white miso
Eel and Rolled Omelet Sushi
Pacific saury with spicy dressing
Butterfish grilled on a cedar plank, autumn salmon and roe grilled together, pine-cone-scored squid teriyaki, pressed dried sardine grilled autumn-leaf style
Herring and eggplant
Autumn bonito, deep-fried in rice-cracker crumbs
Butternut squash and napa cabbage puréed soup
Oyster and Persimmon Miso Gratin
Salt-Grilled Winter Yellowtail, Winter Yellowtail Grilled with Monkfish Liver
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Articles by 冨澤浩一
