今泉正文
Yokohama Torinosu Bashamichi store
Master
RECIPES
Recipes by 今泉正文
Sweetfish, butterflied and white-fan fried
Beltfish steamed diamond-scored, conger eel rolled and wrapped in tofu skin, scallop glazed with egg yolk, abalone sake-seared, jade-green winter melon, baby taro simmered pale, and string beans with plum paste
Chilled verdant egg custard, sardine simmered Arima-style with sansho pepper, pumpkin castella sponge cake, coin-cut octopus fragrant fried, white melon tossed with bottarga, asparagus and bacon egg-yolk grilled, cheese tofu, pork belly simmered Yoshino-style with a kuzu-thickened sauce, hydrangea-style egg, and squid two-color grill
Beef Tongue, Simmered Nanban-Style
Kuruma prawn, shiba-age style; monkfish liver and egg wrapped in tofu skin, deep-fried; French bread with kanoko-style shinjo; tsukune studded with butterbur sprout
Tiger pufferfish, sarasa-grilled; rapeseed blossoms with mustard-egg sauce; sautéed spinach with okara topping
Shogoin Turnip, Mizore-Style
Kyoto Carrot and Cauliflower Mousse, Sea Cucumber Simmered Until Silky
Herring Roe Tinted with Sea Urchin, Black Bean and Lily Bulb in a Twisted-Cloth Purse, Candied Baby Sardines in a Sweet Rice-Coating Wrap, Two-Color Egg in Green Bamboo, Pine-Needle-Scored Abalone Two Ways, Rolled Salmon, Plum-Blossom Carrot in Saikyo Miso, Snow-Ring Lotus Root in Sweet Vinegar Pickle