Read the article: Grilled Beltfish, Rikyu-Style
Grilled Beltfish, Rikyu-Style
This is the grilled course. For the grilled beltfish, Rikyu-style, the beltfish is marinated in equal parts mirin, sake and light soy sauce, mixed…
渡部正紀
This is the grilled course. For the grilled beltfish, Rikyu-style, the beltfish is marinated in equal parts mirin, sake and light soy sauce, mixed…
This is the appetizer course. The hamo (pike conger eel) is filleted, its fine bones scored, salted, left to rest a while, and boiled. It is then set…
This is the appetizers course. For the splendid alfonsino sushi, the fish is filleted into three, butterflied open, salted, and cured in vinegar…
This is the additional hearty course. For the winter melon and splendid alfonsino manju, the winter melon is lightly charred to bring out good color…
This is the soup-bowl course. As star fruit was not available, white melon cut into star shapes was used on top instead.