Pinecone-Cut Ginkgo Nuts
Chiba - Hotel Ichinomiya Seaside Otsuka
Pinecone-Cut Ginkgo Nuts
How to Make Pine-Cone Ginkgo Nuts Use larger ginkgo nuts, since they are further turned into mochi-ginnan (puffed ginkgo nuts), which makes them…
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- Iri-uni, iri-konowata, and iri-shuto
Takanawa, Hotel Tokyo
Iri-uni, iri-konowata, and iri-shuto
How to Make Iri-Uni, Iri-Konowata, and Iri-Shuto ● For iri-konowata, dissolve 100 g of konowata (salted sea cucumber intestines) by simmering it with…
- Mustard-stuffed lotus root
Keio Plaza Hotel
Mustard-stuffed lotus root
How to Make Karashi Renkon (Mustard-Stuffed Lotus Root) For karashi renkon, peel the lotus root; if it's thick, split it lengthwise in two and bevel…
- Cod milt kasu-zuke
Keio Plaza Hotel
Cod milt kasu-zuke
How to Make Kikuko no Kasu-zuke This time I opened up an old book and made this while remembering the work of my seniors from the past. For kikuko no…
- Sweetened fish floss
Uenoikenohata Kaien-tei
Sweetened fish floss
How to Make Denbu Skillfully using sugar to simmer something down to a light, not-cloying sweetness could be called a hallmark of Kanto-style…
- Glossy Simmered River Shrimp
Uenoikenohata Kaien-tei
Glossy Simmered River Shrimp
How to Make Glazed River Shrimp (Kawaebi Tsuyani) Skillfully using sugar to simmer something down to a light, not-cloying sweetness could be called a…
- Sea Bream and Tofu Agedashi
Hitachi Izumi Club
Sea Bream and Tofu Agedashi
How to Make Deep-Fried and Simmered Sea Bream Tofu (Tai Dōfu Age-dashi) Fillet the sea bream, skin it, take about 200 g and knife-mince it, then…
- Grilled Sea Bream with Cream Cheese
Hitachi Izumi Club
Grilled Sea Bream with Cream Cheese
How to Make Sea Bream Cream Cheese Bake Fillet the sea bream, rinse it in sake and salt (sakashio), and grill it. Steam processed cheese with sake;…
- Eggplant, Whale, and Tofu
Tokyo Airport Restaurant
Eggplant, Whale, and Tofu
How to Make Eggplant Kujira-dōfu (Whale-Style Tofu) Eggplant kujira-dōfu has been around since the Edo period; it's delicious, and it's a perfect…
- Walnut and mountain yam
Tokyo Airport Restaurant
Walnut and mountain yam
How to Make Walnut-Shaped Nagaimo For walnut-shaped nagaimo, cut the Japanese mountain yam into 3 cm lengths, score the skin side with 4 to 5 knife…
- Sweet simmered kumquats
Sweet simmered kumquats
How to Make Candied Kumquats (Kinkan Kanroni) Candied Kumquats 1 Remove the calyx from the kumquats. Candied Kumquats 2 Make a cut in the kumquat…
- Kuzu-suisen
Kuzu-suisen
How to Make a Kuzu-Thickened Preparation For this kuzu-thickened preparation, mix kuzu starch and kombu dashi in a ratio of 1 to 2. Pour the kuzu…
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