齋藤章雄
RECIPES
Recipes by 齋藤章雄
Chestnut rice
Aigamo duck stuffed with foie gras
Sayamaki-grade shrimp and ginkgo fritter, wood ear mushroom in batter, deep-fried rock tripe, lotus root crisps
Turnip chakin-mushi, Ise lobster
Overnight-dried mackerel in shottsuru marinade, tofu-skin sesame grill, walnuts with drizzled sauce
Sturgeon
Late-season pike conger shinjo
Swimming crab
Brown Rice Cooked in an Iron Pot, Yutō-Style
Shiitake Nabe
Ebi-imo in Soba Batter, Kuwai-Taro Dumplings, Umeboshi in Light Batter, Ebi-imo Skin Crisps
Whole Steamed Turnip with Okina Kombu
Lotus Root Stuffed with Multigrain Rice
Horikawa Gobo Wrapped in Brown-Rice Mochi, Isobe-yaki
Soft Millet Fu
Steamed Napa Cabbage and Black Rice
Winter macrobiotic cuisine
Shimonita Negi Surinagashi
Tempeh and Mibuna