黒坂俊和
Master AAJ（The Association for the Advancement of the Japanese Culinary Art）
RECIPES
Recipes by 黒坂俊和
Winter yellowtail simmered Arima-style with sansho pepper, kuruma prawn with daikon simmered snow-ring style
Tilefish and sea urchin, snow-viewing style; shrimp-shaped taro with foie gras, grilled; beef loin and millet gluten, grilled
Cauliflower pureed soup, Ise lobster in kuzu-thickened broth
Seared bottarga, miso-pickled celtuce, grilled oyster with apple, jellied monkfish liver, salmon and turnip sushi, scallop and milk terrine
Winter vegetables with cod milt sauce
Swimming Crab with Tomato Jelly
Jellied Pike Conger
Grilled Japanese Sea Bass with Sea Urchin
Okoze Egg-Yolk Shinjo
Scallop and Broccoli Cool-Breeze Jelly, Giant Pacific Octopus with Plum and Wasabi, Grilled Ayu with Uruka, Eel Wrapped in Manganji Pepper, Mustard-Stuffed Lotus Root
Grated yam in clear broth
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