多田吾郎
RECIPES
Recipes by 多田吾郎
Taro stem in sweet vinegar, tomato terrine, trough shell clam, cockle
Double-stuffed red sweet peppers, deep-fried with a mustard coating
Largehead beltfish, stuffed and grilled Horikawa-style
Tuna, ice-rinsed kuruma shrimp, seared sea bass sashimi, bigfin reef squid
Fat greenling, peony-style
Summer Duck Yawata-Maki, and More
Pike conger in crystal jelly
Sculpted persimmon sweet bean paste
Pear set in Koshu-style jelly, papaya, grapes with yogurt
Chestnut rice, sardine dumplings, napa cabbage pickles, chopped pickled daikon, late chrysanthemum pickles
Beltfish and tofu, kuruma prawn simmered in sake and salt, chrysanthemum-cut baby turnip, scallop coated in egg yolk
Young gizzard shad pressed with ginger, trough shell clam, cockle
Small clam muscle fish-paste dumpling, shimeji mushroom wrapped in chicken tenderloin
Tilefish steamed with grated yam, warm shungiku ohitashi, chopped sesame, autumn-shaped wheat gluten
Bluefin tuna cut into small cubes, Ise lobster rinsed in equal parts sake and water, sea bream rolled with mixed julienned vegetables, cuttlefish
King crab fish-paste dumpling
Duck loin rolled in tofu skin, barracuda sesame-coated dried preparation, pen shell grilled to an autumn maple hue, autumn-themed assortment
Monkfish liver with boiled whitebait, topped with a grated garnish, grilled dried whitebait and sea urchin