西川幸徳
RECIPES
Recipes by 西川幸徳
Red miso soup, lotus-root mochi
Sweet malt-pickled daikon, rolled napa cabbage pickle, nozawana pickle, leaf-cut pickled ginger
Inari sushi, steamed lily-bulb rice
Box-cut shrimp-shaped taro simmered in savory sauce and deep-fried in a cracked-mochi coating; spiny lobster deep-fried in egg yolk
Abalone cooked with its own liver
Steamed Lotus Root
Flounder, ark shell clam, and a sea urchin roll with Daigo tofu skin, a specialty of Ibaraki
Kashima clam fish-paste dumpling
Foie gras savory steamed egg custard, frozen konjac layered Hakata-style, monkfish set in jelly, mackerel sushi wrapped kosode-sleeve style, plum-shaped arrowhead tuber, kuruma prawn lightly simmered in dashi Edo-mae style, egg-bearing baby octopus simmered in a savory sauce, lettuce stem, Chinese yam, and crab with plum rice porridge, and rapeseed blossoms with mustard dressing