RECIPES
Recipes by 中村壮一
Autumn red sea bream grilled in hishio, frozen egg pickled in hishio
Glutinous millet kuzu tofu, salmon pickled in shio-koji
Raw salmon roe in hishio, whale blubber and pike conger roe in hishio, swordtip squid in koji
Summer bracken fern pickled in soy sauce
Sansho Berry Udon
Baguette with Garlic Shinjo Fritter, Split Dried Daikon Soba Roll
Iri-Ni of Beef, Burdock, and Konjac; Fukume-Ni of Onion Tofu and Atsuage; Sansho Fu-Wrapped Eel Chakin Bundle
Kamo Eggplant and Buckwheat Groat Gratin
Live conger eel thin-sliced sashimi, live conger eel hot-water rinse
Cloudy Chicken-Bone Soup, Domyoji and Potato Dumpling Deep-Fried in Shin-Hikiko
Fermented Sesame Tofu, Mock Taro Natto, Grilled Vegetables Dusted with Shrimp Powder
Grilled Chinese Yam with Sesame Miso
Eggplant Rolled in Whale Bacon
Deep-Fried Egg-Soaked Bread with Steamed Uni
Cloudy Chicken Broth
Steamed Corn
Deep-Fried Summer Daikon, Soy-Sauce Grilled
Steamed Winter Melon
PICK UP
Articles by 中村壮一
Tilefish nanban-zuke and shrimp nanban-zuke with accordion-cut cucumber, freeze-dried tofu achara pickle, Fushimi pepper, and mixed scallion
Tilefish, kombu-cured, with Yamato-style fresh nori terrine, kombu-cured white melon, flower-cut cucumber, needle-cut myoga, and kombu-vinegar sauce
Vegetable achara pickle with Chinese yam, baby cucumber, Fushimi pepper, Corinky squash, dried daikon, frozen konjac, firm tofu, tomato cup, scallion sprouts, and olive oil and white vinegar
