川井祐一
Atami Bamboo Forest Mizuno
Master
RECIPES
Recipes by 川井祐一
Steamed Kinmedai with Buckwheat Groats, Steamed Black Abalone Fukura-Mushi
Softshell Turtle in Amber Glaze, Winter Melon in Broth
Light Kuzu-Thickened Soup
Whale Skin and Dried Fig, Dressed in Vinegared Miso
Softshell turtle and dried daikon, medicinal simmer
Tilefish, lightly salted and dried, Okitsu-style
Broth made with Izu-region bonito flakes, eight-cup tofu
Dried chestnut and day lily buds, dressed madder-red; paper-thin dried bottle-gourd shavings and autumn eggplant with walnut sauce; kombu-cured cod with its own reduction sauce; spanner crab and cold-dried daikon; eggplant calyx and dried scallop mustard dressing