上神田梅雄
RECIPES
Recipes by 上神田梅雄
Fall salmon grilled in magnolia leaf; salmon, Tsugaru-style grilled; shrimp, koji-grilled; duck, sauce-steamed
Light Kuzu-Thickened Broth
Chicken Tenderloin, Late-Autumn Grilled; Red Cabbage and Lemon, Pressed Layers; Taro, Sesame-Salt Grilled; Kabocha in Its Own "Overcoat"; Corn in a Golden Coat; Chinese Yam with Tiny Pickled Plum Flavor; Tofu, Red Grape
Whiting, fall wind-dried and seared; ripe persimmon and red eggplant; acorn-shaped ginkgo nuts; baby okra topped with "first frost"; sweet potato, Toganoo-style, seared; burdock coin-shaped grilled cake; potato with mitarashi glaze
Roasted sweet potato
Almond tofu
Mushroom rice porridge, Japanese pickles, daikon three ways
Grilled on a magnolia leaf
Berkshire pork baked in a salt crust
Autumn mackerel cured in apple vinegar, seared-and-blanched tuna, chicken tenderloin cloud-dragon roll
Miso-based broth, Pacific saury fish dumplings, buckwheat dumpling, fried wheat gluten, taro, winter melon, daikon, carrot
Simmered, Grilled, Fried — Recommendations
King crab nori roll
Salted whole salmon and Danshaku potato, wrapped and baked
Treasure-ship daikon, gently simmered
First-water New Year style, kagami-mochi-shaped taro
Pinecone-scored squid, cut-bamboo early butterbur, syrup-simmered plumped plum, sprouted arrowhead bulb, ten-thousand-year simmered burdock, calm-wave-cut lily bulb, snow-capped herring roe, turnip namasu, steeped early bracken fern, and Hakata-style sweet bean jelly