Kencho-Style Simmered Noodles
Ryo Yamagami
Ryo Yamagami
RECIPES
Recipes by Ryo Yamagami
Tilefish with soft curdled tofu
Ryo Yamagami
Morikuchi daikon rolled in fried tofu, eggplant deep-fried and simmered, turnip stir-simmered
Ryo Yamagami
Female snow crab dressed with white vinegar, tsurumaki grilled with amazake, a sweet rice drink, conger eel mousse, lotus root sautéed and braised, baby taro topped with salted fish innards, tender-simmered octopus, salt-roasted ginkgo nuts, abalone pickled in sake lees, grilled baby turnip simmered and miso-glazed, and yam bulbils skewered pine-needle style
Ryo Yamagami
Fresh lotus root pickled with plum
Ryo Yamagami
Winter melon manju, leaf-cut kabocha squash, taro simmered to absorb seasoning, and more
Ryo Yamagami
Grilled white tilefish with koji
Ryo Yamagami
Clear seafood broth, hamo somen, edamame kuzu-yose
Ryo Yamagami
Abalone tororo, pike conger roe and white melon kaminari-boshi, green plum sliced into candied rings, and more
Ryo Yamagami