平塚禎一
Yaesu Kappo Yamanto
RECIPES
Recipes by 平塚禎一
Deep-fried young sweetfish in new-tea batter, sea urchin deep-fried hosho-style
Loach and young burdock simmered with sansho pepper, simmered rolled shrimp, golden-simmered new potatoes, udo simmered with bonito flakes
Grilled carp with butterbur miso, arrow-fletched mustard lotus root, John Dory two-layer fish-paste dumpling, nemagari bamboo shoot grilled with sansho bud, iris-shaped Shadow Queen potato and cream terrine
Early-summer tofu, seared whiting
Fresh greens salad, Manila clams, beach silvertop, sea grapes, savory vinegar jelly, octopus rinsed in cold water with egg yolk and salted bonito innards, abalone steamed with sake, white melon kombu-cured and stuffed with new water shield, Manganji pepper with chicken miso
Rolled Prawn in Lemon Jelly, Wakasagi Pickled in Pomegranate Vinegar
Yellowtail and Daikon Thousand-Layer Roll, King Crab Golden Simmer, Ebi-Imo Simmered in Broth
Tilefish Grilled Under Snow, Wagyu Grilled with Charred Soy Sauce
Oyster Kuzu-Set Chakin
Good-Fortune Cod Milt Nuta in a Yuzu Shell, Monkfish Liver and Celtuce Kinuta-Maki, Yorou Smoked Salmon Hakata-Style, Fugu Cracker, Sake-Grilled Squid Bonbori-Style
PICK UP
Articles by 平塚禎一
Cod milt pureed soup, winter-solstice pumpkin dumplings, snow-ring-cut daikon, stem lettuce, straight-cut yuzu peel
Clear-soup style (cod milt tofu, snow crab, rock tripe, slender daikon, knotted yuzu peel)
Blended-dashi clear soup: autumn-brocade tilefish and turnip, habutae-steamed; matsutake with sprouted scallion; garnish of hail-cut yuzu
