RECIPES
Recipes by 清水繁光
Shrimp-shaped taro, bamboo shoot, king crab simmered in a fried egg-yolk batter, butterbur, plum-shaped wheat gluten cake
Clam grilled with fermented rice malt, butterfish grilled in a citrus-soy marinade
Sea urchin plum-blossom fish-paste dumpling
Thin-sliced turnip and salmon with kombu, Hakata-style, conger eel rolled into a cylinder, sea cucumber and cod milt dressed together, plum-blossom-shaped arrowhead tuber, jellied simmered cod roe, and whole dried fish
Rapeseed blossom kombu-cured with snow-flower dressing, shijimi clams simmered with soybean, daisen-ni style
Eel steamed with lotus root
Green pea dumpling, splendid alfonsino, baby bamboo shoots
Japanese whiting grilled with water-pepper miso, beltfish grilled with white asparagus
Fat greenling, fukurin-style, in soy-milk broth
Loquat egg, butterbur and tiny shrimp in soy dressing, pike conger sushi, foie gras in gourd-shaped tofu, small melon, molded, cream cheese cherry, salted sweetfish-innard dressing
Water shield, yōrō-style jelly
Deep-Fried Shrimp with Yuzu Fragrance and Seasonal Fruit
Whale blubber with daikon
Lily Bulb and Ginkgo Nut Salad
Quail shinjo
Butterfish grilled with avocado
Kuwai Shaped as a Pinecone
Monkfish liver terrine
Sweetfish milt in autumn-leaf dressing, persimmon namasu with tofu dressing, and amigasa daikon
PICK UP
Articles by 清水繁光
