Coho Salmon Cured with Edible Flowers
Yoshiyuki Yanagisawa
Yoshiyuki Yanagisawa
Fukushima Spa Resort Hawaiians
Master
RECIPES
Recipes by Yoshiyuki Yanagisawa
Farmed Abalone Simmered in Coffee, Highland Runner Beans Simmered to Absorb Flavor
Yoshiyuki Yanagisawa
Roasted Joshu Beef, Grilled Fig and Cheese
Yoshiyuki Yanagisawa
Colorful assortment of freshly sliced fish
Yoshiyuki Yanagisawa
Beltfish with fragrant vinegar, orange-flavored sweetfish nanban-zuke
Yoshiyuki Yanagisawa
Corn-grilled sea bass, Fukushima beef with seasonal vegetable roll
Yoshiyuki Yanagisawa
Yolk-glazed pike conger, glazed saimaki prawns
Yoshiyuki Yanagisawa
Whale koro in daisen-ni stew
Yoshiyuki Yanagisawa
Chirimen-style pike conger, blue Minazuki tofu, winter melon pureed soup
Yoshiyuki Yanagisawa
Red bell pepper mousse, cured ham and pressed, layered winter melon, miso-marinated abalone
Yoshiyuki Yanagisawa
Turban Shell Rice
Yoshiyuki Yanagisawa
Ark shell with stream-pattern decorative scoring
Yoshiyuki Yanagisawa
New bamboo shoot baked in a salt crust
Yoshiyuki Yanagisawa
Salt-grilled fat greenling
Yoshiyuki Yanagisawa
Baby Octopus Simmered with Dainagon Beans, Powder-Dusted New Potatoes, Oil-Marinated Angelica Shoots, Sake-Simmered Sea Bream Roe
Yoshiyuki Yanagisawa
Soy Milk-Based Broth with Avocado
Yoshiyuki Yanagisawa
The Right Guards' mandarin tree, a Hina-doll motif
Yoshiyuki Yanagisawa
Sea bream, Japanese halfbeak, squid, and spiny lobster
Yoshiyuki Yanagisawa
Rapeseed blossoms marinated with dried sea cucumber ovary
Yoshiyuki Yanagisawa
Wasabi Tofu
Yoshiyuki Yanagisawa