山内利彦
Itako Japanese Cuisine Yamauchi
RECIPES
Recipes by 山内利彦
Season's-farewell winter melon in a thick starch-bound stew, abalone and deep-fried tofu fritter
Asakura-style grilled migratory eel
Roe-style, Ise lobster shinjo
Turnip-style clear soup, sea bream and yuba shinjo
Monaka-wrapped rabbit-shaped egg, Daigo-style sweet potato, bush-clover-style molded preparation, pike conger dumplings
Fermented sweetfish viscera and kukoa, iwanashi, yomaki, and rock tripe, pear salad
Colorful vinegared tilefish
Sand lance fish sauce