杉田輝幸
RECIPES
Recipes by 杉田輝幸
Shrimp and tilefish in orange sauce
Kazusa Beef Marinated in Kinzanji Miso
Aigamo Duck and Mochi-Lotus Root, Agedashi-Style
Splendid alfonsino, horse mackerel, ark shell clam, giant clam
Pike conger eel Shinshu-maki in clear soup
Walnut tofu, small abalone steamed with sake, roe-bearing sweetfish simmered and steeped, chrysanthemum petals lightly steeped, Pacific saury rolled with burdock root, crab and tofu skin egg-yolk-batter fried, pine-needle-style skewer
Steamed pen shell clam