Dashi-marinated spring vegetables
Takao Shimada
RECIPES
Recipes by Takao Shimada
Roe-bearing sweetfish kombu roll
Takao Shimada
Quail grilled with sansho pepper, shuto-dried barracuda, grilled daikon with walnut miso
Takao Shimada
Ginkgo nuts and miso-pickled egg with sea urchin dressing, apple and persimmon checkerboard coated in white sauce, Ishikawa taro with nori, spicy simmered shimeji, shrimp and sea bream ball-shaped sushi, pressed dried sardine sheet, deep-fried shrimp legs and lotus root
Takao Shimada
Shrimp fish-paste dumpling, grilled matsutake
Takao Shimada
Mountain yam and bigfin reef squid with salted sea cucumber intestines, chrysanthemum-steeped Pacific saury
Takao Shimada
Shrimp-shaped taro deep-fried in poppy seeds, and oyster deep-fried in a rice-cracker-crumb coating
Takao Shimada
Burdock, mitsuba, and carrot kakiage, a new twist
Takao Shimada
Milt tofu, yuba-wrapped deep-fry
Takao Shimada
Fugu Skin with Ponzu Dressing
Takao Shimada
Crab and garland chrysanthemum greens with yuzu soy sauce
Takao Shimada
Thin-Sliced Turnip with Sesame Vinegar Dressing
Takao Shimada
Autumn eggplant and matsutake, clear soup
Takao Shimada
Mackerel dumplings in a clear seafood broth
Takao Shimada
Late-season pike conger, julienned vegetable clear soup
Takao Shimada
Mountain Udo with Sesame Dressing
Takao Shimada
Hamo Jelly Terrine
Takao Shimada
Corn Tofu
Takao Shimada
Bamboo shoot tofu fritter with wakame-thickened sauce
Takao Shimada
Wild mountain vegetable hot pot
Takao Shimada
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