金村直樹
Lastly, for the hot-pot course, this is domestic Wagyu beef shabu-shabu with jasmine tea. The meat is Kobe beef, and after considering what tea would…
Here I use many ingredients from Okinawa, such as Agu pork, shima-rakkyo, and gettō tea. I'm originally from Okinawa Prefecture, and this dish came…
For the sawara cured and dried with genmaicha, I use genmaicha. Tea in general, I believe, has the effect of removing the fishy or gamey smell from…
For the new-sprout hasami-age, I use okimebaru. This fish is often landed in the Tohoku region, and its standard Japanese name is usumebaru (goldeye…
