Hasekura-style celery
Cooking Institute Aoyama Club
Hasekura-style celery
How to Make Celery Hasekura-gonomi Celery hasekura-gonomi is made by tearing the celery into suitable pieces; the leaves are salt-boiled and cooled…
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- Offshore Matsushima
Cooking Institute Aoyama Club
Offshore Matsushima
How to Make Oki no Matsushima (Pine-Clad Island Offshore) This dish is styled after a pine-covered island out at sea. Because it isn't especially…
- White fan-shaped vinegared dish
Cooking Institute Aoyama Club
White fan-shaped vinegared dish
Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…
- Tofu knot
Tofu knot
Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…
- Cured sea bream with egg-yolk vinegar sauce
Hitachi Izumi Club
Cured sea bream with egg-yolk vinegar sauce
Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…
- Tender-Simmered Sea Cucumber
Tender-Simmered Sea Cucumber
Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…
- Fish skin coated with mountain yam, grilled with sansho leaf
Hitachi Izumi Club
Fish skin coated with mountain yam, grilled with sansho leaf
Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…
- Spanish mackerel yuba and eel yuba
Tokyo Airport Restaurant
Spanish mackerel yuba and eel yuba
Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…
- Small abalone and shiitake mushroom
Tokyo Airport Restaurant
Small abalone and shiitake mushroom
Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…
- Sea urchin sasamo-zuke
Uenoikenohata Kaien-tei
Sea urchin sasamo-zuke
How to Make Uni Sasamo-zuke Uni sasamo-zuke uses inexpensive sea urchin that comes into season around August. It's cured for a long time, but the…
- Herring and herring roe wrapped in sweet-vinegar kombu
Uenoikenohata Kaien-tei
Herring and herring roe wrapped in sweet-vinegar kombu
Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…
- Steamed Abalone Loin, and Grilled Futami Shinjo with Squid-Ink-Dyed Liver
Chiba - Hotel Ichinomiya Seaside Otsuka
Steamed Abalone Loin, and Grilled Futami Shinjo with Squid-Ink-Dyed Liver
Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…
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