SEARCH

Diced salmon

Blackthroat seaperch in rice-cracker crumbs

This is a fried course. We cut blackthroat seaperch into bite-sized pieces, season with salt, then coat one half with crushed white rice crackers and…

Silkie chicken temperature-controlled soft egg

First, the sakizuke, the appetizer course. An ukokkei ondo-tamago wouldn't be very interesting eaten plainly with dashi, so with the image of June's…

Chestnut and Chocolate Cloth-Wrung Sweet

Tilefish grilled wakasa-style

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Salt-grilled sweetfish

This time, we learned about the grilled course from Master Instructor Iizuka (Asakusa View Hotel). We feature salt-grilled sweetfish.

Black Soybean and Plum Paste Jelly

Grilled vegetables and grilled shark fin, amber sauce

This is a simmered dish. Wanting to bring out the pure flavor of the turnip and potato, we do not boil and rinse them. Instead we char the surface…

Bird's-nest eggshell jelly, rolled shrimp, whelk

For the appetizer's eggshell jelly in a bird's nest, we hollow out an eggshell, soak it, and boil it to guard against food poisoning. It is served…

Zenmai shinoda roll, spiny lobster yoshino-ni with a twist, Ishikawa taro fukume-ni

The simmered dish is zenmai shinoda-maki. The reconstituted flowering fern is simmered until it absorbs the seasoning, then rolled in deep-fried tofu…

Sprout-rolled abalone

Whale scallop-shell hot pot

This is a nabe (hot pot) dish. Whale kayaki is a summer hot pot; in Akita it is arranged in a scallop shell and simmered gently. It is said to have…

Pike conger nigiri sushi

The hamo nigiri sushi is made by sprinkling the hamo with a salt seasoned to bring out good flavor (kuiaji) and then boiling it.