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
Thin-sliced pufferfish sashimi
Ise Lobster Grilled with Spring Sprouts, Shiraga-Style Ise Lobster
Celebratory Namasu Roll, Celebratory Namasu
Kuroge Wagyu Fruit Rolls, Suki-ni Style
Naruto-Style Stone Flounder
Tube-grilled young sea bass, grilled abalone liver, Japanese whiting grilled with shuto
Quick-simmered fat greenling and udo, loach rolled in burdock, dried daikon simmered to absorb the broth, eggplant simmered Koshu-style
Winter Melon Pureed Soup, Pike Conger Cut into Flower Shapes
Wakame and halfbeak, amber-jellied prawn with egg-yolk sushi, tokishirazu salmon wrapped in lotus root, pike conger roe in savory aspic, mountain stream crab simmered to a glossy sheen, vine vegetable in hydrangea style, bamboo shoot and taro mochi, asparagus
Seared Largehead Beltfish
Scallop shinjo deep-fried with yuzu, shrimp deep-fried with pine nuts, and monkfish liver wrapped in a pressed dried sardine sheet and deep-fried
Kinki rockfish grilled in a citrus-soy marinade, whiting grilled with fermented fish-innards paste, and lotus root, chestnut, and ginkgo nut in duck miso
Tilefish turnip dumpling, oyster and napa cabbage roll, and hollowed-and-stuffed simmered eel
Snow crab and yuba terrine in a light kuzu-thickened broth
Tiger pufferfish dressed with crumbled nuka-pickled roe, icicle-cut squid with egg-yolk cream, soaked whale with white vinegar dressing, ark shell clam and taro stem with Naniwa miso, cod milt marinated in saikyo miso, rolled pickled plum, Shimonita leek stuffed with beltfish and grilled in a marinade, lily bulb wrapped in pressed plum paste, Oribe-style taro wrapped in a shiitake ribbon, stem lettuce pickled in fermented rice malt, and shimeji mushroom and Japanese parsley in a Tsugaru-style apple dressing
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Articles by 冨澤浩一
