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Black Spring Taichung, Taiwan
I consider it the value of dining out at our restaurant to create theater in serving dishes that lets guests feel something out of the ordinary…
Autumn weather
This time I thought I'd try using shark fin. Shark fin is a signature ingredient of Chinese cuisine, and I think people picture dishes with a color…
Autumn weather
When I did research for this dish, I found a source stating that "the word koku (body and richness) arose from the aging of grains." So, thinking…
Nihonbashi Shin
Jun Okada
"Koku" — the richness that spreads through the mouth the instant you take a bite. If you were to express this in music, it would resemble the…
Nihonbashi Shin
Jun Okada
The origin of Japanese cuisine lies in enjoying the aroma and taste of ingredients and the passing of the seasons. However, as diversification of…
Japanese Restaurant Uogetsu
Vegetarian and vegan guests come to the restaurant maybe two or three parties a month, and sometimes make requests about dishes, so I thought it…
Japanese Restaurant Seizan
Even when I cooked block-type soy meat as a meat substitute, its distinctive aroma was hard to eliminate no matter how strongly I seasoned it from…
Japanese Restaurant Seizan
There are two key points to using sake lees. The first is to add a mellow flavor. We add sake lees …
Yuji Sakurada
I made two charcoal oils: sawdust charcoal oil and binchotan oil. For both, I heat the charcoal until red-hot on the gas burner, drop it into…
Yuji Sakurada
I wrap the corn, still in its husk, in plastic wrap and steam it for about 20 minutes in a steamer; once the residual heat has released, I clean it…
Yuji Sakurada
I use charcoal vinegar — red vinegar steeped for about two days with charred brown rice to transfer its aroma. I also grind and mix in some brown…
Yuji Sakurada
Charring is an old technique in Japan; I first learned of it back when I studied macrobiotics. Carbonizing ingredients in a Vermicular oven takes…
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