大森英作
RECIPES
Recipes by 大森英作
Matsutake Rice
Yuba Hiryōzu
Abalone and Herring Roe Matsumae-Zuke
Scallop-and-Shiitake Futami-Age
Butterfish Saikyo-Yaki, Wagyu Noda-Yaki, Mackerel-and-Turnip Sushi, and More
Soft-Shell Turtle Tofu, Soft-Shell Turtle Shinjo
Salmon Roe Marinated in Soy Sauce, Simmered Ayu with Roe, Fig-and-Salmon Rolls, and More
Walnut Tofu, Ginkgo-Leaf Presentation
Sarasa-Style Deep-Fried Small Ayu, Tōji-Style Deep-Fried Crab Shinjo, Tara-no-me, Kogomi, and Green Asparagus
Sea bream roe kombu roll, Tosa-style simmered bamboo shoots, deep-fried tofu fritter with scallop, and baby octopus
Grilled Ise Lobster with Sea Urchin, Pinecone-Cut Tokobushi, and Grilled Ainame with Kinome
Sesame Tofu in Clear Clam Broth
Lily Bulb Kan, Steamed Abalone, Petal-Cut Lily Bulb, Hakata-Style Shrimp Shinjo, Foie Gras Set in Red Wine Jelly, Deep-Fried Hoshiko, Deep-Fried Broad Beans, Overnight-Dried Icefish, Whiting Rolled in Shiraita Kombu, and Green Pea Jelly