宇山文雄
RECIPES
Recipes by 宇山文雄
Wind-dried barracuda
Steamed abalone, kombu-cured whiting, warm-smoked salmon roll, cylindrical crab roll
Okitsu-style grilled tilefish, Nanban-style grilled fugu, egg-yolk glaze-grilled squid
Herring simmered in sweet soy, checkerboard conger eel roll with dried gourd strips, oil-fried Dutch-style set egg
Simmered pork belly savory egg custard
Miso-and-sake-lees-cured monkfish liver, wrapped in green onion
Hakata-style herring-roe wakame and Osaka greens
Pufferfish set in its own jelly