RECIPES
Recipes by 井川比呂志
Ezo Abalone and Sesame Tofu with Arima Sansho Shark-Fin Sauce
Seared Hokkigai and Torigai, New Onion Blancmange, Usui-Mame Surinagashi
Grilled Clam Jelly with Wild Mountain Vegetable Salad
Ezo Abalone Grilled with Crab Roe
Yuba-wrapped tilefish, Kamo eggplant
Beef Loin Sawani-Style Clear Soup
Beltfish rolled around burdock, duck loin with mushroom dressing, whiting and bottarga sandwich, deep-fried, kuruma prawn and persimmon in tofu dressing with truffle, tender-simmered octopus, conger eel sushi
Sea Urchin Tofu
Grilled firefly squid and salmon roe soba, served on a bamboo tray
Seared beef tenderloin flap with sesame and sansho fond de veau, over steamed egg custard, round eggplant and cheese grilled in saikyo miso
Sea urchin, carrot, and paprika chakin bundle
Tilefish two ways, pen shell and mushroom wrapped in yuba, deep-fried
Clam and Lotus-Root Mochi, Clear Salt Broth
Seared kuruma prawn, herring-roe kelp, bamboo shoot steeped in dashi
Roe-bearing spear squid and mountain vegetable, steamed
Tilefish, lotus root cake with sea urchin, and seared-and-steeped soy milk
Fat greenling grilled with an egg glaze, conger eel rolled into a spiral
Abalone and bamboo shoot shinjo
Clam rikyu-ni and sake-steamed icefish in a mascarpone ponzu; kuruma prawn with seared bottarga gelée
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PICK UP
Articles by 井川比呂志
White miso preparation with mugwort wheat gluten and grilled yuba, turnip, shiitake, carrot, mitsuba, and mustard
FREE
Light kuzu-thickened broth with tilefish and lotus-root mochi, bracken fern, carrot, and fava bean
FREE
Kuruma prawn in a white miso broth, new-potato mochi spiral roll, burdock, bracken fern, bamboo shoot, slender daikon, butterbur sprout, bottarga
FREE
