篠原雅之
Koshuya Cooking Association
RECIPES
Recipes by 篠原雅之
Monkfish Simmered in White Miso, Tennoji Turnip Simmered to Absorb the Broth
Tilefish grilled with sea urchin, wild duck simmered in wine, shrimp-shaped taro soba noodles
Scallop shinjo
Cod milt egg-set custard, three-citrus sauce, knotted whiting grilled with egg-yolk soy glaze, jellied pufferfish, walnut tofu, shirabai whelk simmered to absorb the broth, Shanghai hairy crab, vinegar jelly sauce, semi-dried persimmon dressed with tofu, foie gras with eggplant and scallion miso sauce, deep-fried pufferfish, icefish dressed with red and white baby turnips, three delicacies in a sudachi citrus cup, overnight-dried barracuda with grated daikon, oyster deep-fried and served in broth, and mackerel pressed stick sushi