RECIPES
Recipes by 老川喜三
Eel and Rishiri Kombu Kamaboko, Eel Daikoku-yaki
Iidako Sakura-yaki
Icefish Rolled in Yuba, Icefish Raft
Grilled Turnip Simmered to Absorb the Broth, Season's-End Monkfish Liver
Koji-Marinated Grilled Duck
Seared Ezo Deer Ham
Two-Layer Grilled Quail, Agar-Molded Grape, Fig and Chestnut Daigo-yaki
Persimmon tofu dressing, bamboo-leaf grilled conger eel, monkfish liver bonito-flavored simmer, bamboo-leaf sushi
Softshell turtle soba-gaki, vinegar-simmered turtle, deep-fried turtle, egg-thickened turtle
King salmon cold-smoked and vinegar-cured, bottarga cold-smoked and vinegar-cured, small sea bream cured with bamboo grass, butterfish vinegar-cured, barracuda rolled with chrysanthemum, Japanese mountain yam with salmon roe sauce, and vinegar-set yam
Named work: Budding beneath
Sake-lees chocolate with Mt. Fuji frosted persimmon
Eel and glutinous rice wrapped in bamboo leaf, juvenile sea bream wrapped in bamboo leaf
New-season bamboo shoots simmered with bonito flakes, a red, fist-shaped garnish, two kinds of thinly sliced oyster, molded crushed wheat-gluten cake, surf clam
Eel rolled in soy milk skin
Tilefish grilled and steeped in sudachi-citrus dashi, beef and kombu grilled with kagura-nanban pepper miso
Winter cod sake-lees soup
Monkfish liver, hakata-style, eel fish cake, end-of-season ayu grilled with its own roe and a fermented soybean condiment, kobako crab ground into a puree soup, smoked salmon, soybean pulp
Fruit steamed yokan, ukishima sponge cake, candied purple chrysanthemum, Nanko plum, frost-style sweet, sweetened small taro, konjac, grapes in egg-yolk sweet paste
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