RECIPES
Recipes by 鈴木直登
Deep-fried stuffed lotus root, deep-fried mountain yam, kombu cracker, and bitter melon hollowed, stuffed, and deep-fried
Carrot in Kuzu Glaze, Sashimi Konnyaku, Kneaded Sesame Tofu
Green beans bed-pickled, tatami-cut white melon, miso-glazed grilled silken tofu, polka-dot eggplant, spinach chrysanthemum roll
Sesame Tofu, Walnut Tofu, Peanut Tofu
Shrimp-shaped taro, white-simmered
Grilled bamboo shoot, incoming-ship style
Thin-sliced sea bream
Large shiitake, fern-style
Koban-Shaped Karami and More
Ripple-Grilled Willowy Flounder
Halfbeak roe toss, squid chrysanthemum roll
Full-moon steamed fish cake
Hand-torn buckwheat dumplings in a thick, starch-thickened broth
Sea bream, bamboo-leaf cured
Dried taro-stem shinoda roll, pearl onion
Inca no Mezame potatoes, grilled rice ball
Seaweed fish cake, Murakami beef Echigo-style grilled, pressed-sugar confection, miso-glazed sponge gourd, Sado-style steamed jidori chicken
Scallop mold in a yuzu shell
Stone-wall yam bulbils
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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
