RECIPES
Recipes by 加藤浩之
Lotus Root Shinjo
Seasonal colors (persimmon terrine, potato wrapped in yuba and grilled, stone-wall egg terrine, purple mountain yam nerikiri, roe-bearing ayu simmered and steeped)
Lotus Root Manju
Kuruma Prawn Ohara-gi Bundles, Layered Kombu-Cured Sea Bream
Sea Bream Roe in Spring Coating, Crab Roll in Wakame
Grilled Cherry Salmon with Sansho Miso
Soymilk-Based Clear Soup with Asari-Clam Shinjo