小林正弘
RECIPES
Recipes by 小林正弘
Large Turban Shell Served in a Kettle, Turban Shell Simmered in Sake, Local Octopus, Botan Shrimp
Ajiro-Style Beltfish Parcel-Grilled with King Crab
Ise Lobster Flame-Flashed with Sake and Topped with Toasted Karasumi, Wagyu Loin Wrapped in Sweet Potato and Grilled with Apricot Soy Sauce, Tanba Chestnuts Simmered in Wine with Their Skins, Drizzled with Threaded Yamato Yam
Splendid alfonsino chrysanthemum fish-paste dumpling
Salt-Steamed Abalone, Tosa-Marinated Herring-Roe Kelp Wrapped in White-Silk Yam, Kamaboko Molded with Salmon Milt, Black Rice and Squid Rice, Deep-Fried Megisu with Red Yukari, Simply Grilled Amagi Shiitake with Salmon Roe, Mukago and Tonburi Terrine, Spaghetti Squash and Pine Nuts in a Momiji-Style Dressing