RECIPES
Recipes by 鈴木直登
Kuzu Roll, Five-Color Knotted Kuzu, Somen (The Handwork of Japanese Cuisine)
Habutae Tofu, Hakata Tofu, Dengaku (The Handwork of Japanese Cuisine)
Square-Cut Layered Egg, Stone-Wall Pattern Egg, Arabesque-Pattern Egg (The Handwork of Japanese Cuisine)
Glazed Simmered Dried Daikon, Three-Braided Dried Daikon, Kiriboshi Daikon (The Handwork of Japanese Cuisine)
Squid grilled with sea urchin, rock tripe dressed with sea urchin, kuruma prawns with sea urchin (the way of sea urchin)
Tender-simmered octopus, deep-fried octopus, grilled octopus (the tale of the octopus)
Young sweetfish three-color sushi, sweetfish pressed in layers, tade-dried sweetfish (tale of the aromatic fish)
Lapis-blue eggplant, eggplant with pounded-soybean dressing, vine-ripened pickled eggplant (the eggplant myth)
Isobe-style abalone, crinkled abalone, shaved dried abalone (the eggplant myth)
Arare tofu, hakata-fried tofu, avocado shira-ae
Stuffed shiitake fry, matcha-grilled sea bream, shiratama-style grill
Kombu-rolled Spanish mackerel, herring with mountain asparagus and bamboo shoot simmered Matsumae-style, kombu-basket wild vegetable simmer
Chikuwa-style konjac, spring mountain wheel-shaped wheat gluten, grilled burdock tsukune
Ash-cured flying fish, ancient-style grilled beef, straw-wrapped salmon
Dragon fruit, lily bulb and fava beans, kuzu noodles, peach simmered in wine, matcha pear
Tofu Rice Porridge
Deep-fried tofu fritter, knotted dried daikon
Red Eggplant with Wasabi Dressing
Shiitake mushroom in tofu dressing
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Articles by 鈴木直登
How to Make Hard Water Closer to Soft Water
First-extraction dashi
Dried Shiitake: How to Prepare
Dried Shiitake
Niboshi: How to Take Dashi
Dried sardines
Other Dried Fish Shavings: How to Take Dashi
Other Dried Fish Shavings
Bonito: How to Shave It and How to Take Dashi
Dried bonito flakes
Kombu: How to Take Dashi
Kombu
Duck Nanban-Yaki
Carrot in Kuzu Sauce
Sesame Tofu
Tokyo Kaikan's Osechi Cuisine
Pinecone-cut arrowhead bulb and plum-blossom-cut carrot
Leaf-Cut Yuzu
Oura Burdock
Herring Kombu Roll and Conger Eel Kombu Roll
Genpei Namasu, Tied Vinegared Burdock Knots, Vinegared Lotus Root, and Daikon Namasu
Red-and-White Mizuhiki Kamaboko, Crab Kamaboko, and Pine-Needle Kamaboko
Sweet mashed chestnut and sweet potato
Sweet simmered kumquats
Tender-Simmered Octopus
Wagyu Beef and Horikawa Burdock
Spanish mackerel kenchin-style grilled
