吉田宏次
RECIPES
Recipes by 吉田宏次
Cod steamed with grated turnip, grilled cod milt
Ise lobster simmered in its shell, tender-simmered shrimp-shaped taro, garland chrysanthemum greens marinated, Kyoto carrot cut into plum blossoms
Clear-soup style, knotted whiting coated in kuzu starch
Thinly sliced flounder sashimi
Ark shell, hard clam, and rapeseed blossoms, sea bream roe simmered to absorb the broth, herring-roe wakame, fava beans simmered green, kuruma prawn for color, sardine and soybean stew, Kyoto carrot cut into plum blossoms
Hand-scooped yuba