大橋靖弘
RECIPES
Recipes by 大橋靖弘
Lotus root simmered with mustard
Hitachi akisoba buckwheat
Charcoal-grilled pond smelt
Monkfish liver and rock tripe with wasabi vinegar dressing, simmered small sardines with ginger, river shrimp kakiage, matsukaze-style baked arrowhead root, and rapeseed blossoms
Salt-Grilled Beef
Flounder and Japanese halfbeak
Crumbled tofu in a snow-flurry presentation, oil-simmered lotus-root mochi, and cod milt simmered in sake
Icefish and wasabi flowers with a mild vinegar dressing