秋葉文夫
RECIPES
Recipes by 秋葉文夫
Wagyu roast, low-temperature cooked, marinated in fermented seasoning paste and soy sauce
Deep-fried shark fin wrapped in yuba, miso-stuffed dried sea cucumber in a coarsely milled crumb coating, deep-fried
Sake-steamed abalone marinated in hishio and soy sauce, abalone-liver somen, saimaki prawn with ginkgo nut, yellow chrysanthemum and garland chrysanthemum greens dressed in hishio, roe-bearing sweetfish overnight-dried, aigamo duck simmered in hishio and soy sauce, chicken tenderloin in a tartare-style dressing