黒坂俊和
Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
RECIPES
Recipes by 黒坂俊和
Cod grilled with three flavors
Seared cod, grilled cod milt, zoni-style
Steamed Cod Rice, Cold-Smoked Cod, Cod Cracker
Fushimi pepper stuffed with swimming crab, deep-fried star-cut potato, Ishikawa-wase taro fried in egg yolk batter
Shrimp, Sea Urchin, and Okra Terrine, Tender-Simmered Abalone, Simmered Kabocha Squash, Shiitake Mushroom, Winter Melon Simmered in Soup
Tade-grilled sweetfish, wasabi-grilled beef, Kamo eggplant with foie gras
Whiting rolled in mountain yam, pike conger with salted kombu oil, eel and cucumber Hakata-style, small turban shell baked with cream, smoked duck
Vinegar-cured spring sardine
Diamond-cut turnip stuffed with chicken, ebi-imo and foie gras dumpling, simmered rolled shrimp
Sea bream haruyama-yaki, Ise lobster oil-grilled, bamboo shoot tosa-yaki, daikon steak
Hamaguri clam and shiratama dumplings
Pen shell, cockle, and Welsh onion with vinegar-miso, Japanese halfbeak and squid ball-shaped sushi, baby turban shell baked with cream, young ayu deep-fried in a roasted-grain coating, beef loin rolled with butterbur, and cheese and salmon terrine
Icefish and crab salad with spring greens
Young sea bass and fruit tomato set in jelly, new-season onion dressing
New-season Danshaku potato and chicken manju, deep-fried and simmered rockfish, udo simmered in a clear broth
Conger Eel and May Fava Bean Yuba Shinjo
Beltfish, sake-grilled; fat greenling grilled with sansho leaf; black-pepper grilled beef with watercress sauce; round eggplant and foie gras, grilled
Squid paste dressed with salt-fermented bonito, asparagus and red-spotted masu salmon cold-smoked roll, young ayu with sansho-bud miso, scallop and Shadow Queen potato sweet-flag-motif jelly, salt-cured duck loin
Sea urchin and taro stem lemon jelly, halfbeak bamboo-leaf sushi
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