Read the article: Fushimi Tofu
Ginza Kappo Risen
Fushimi Tofu
For Fushimi tofu: place thick deep-fried tofu in lukewarm water with baking soda dissolved in it, and rub it by hand until the surface turns smooth…
鈴木良二
Ginza Kappo Risen
For Fushimi tofu: place thick deep-fried tofu in lukewarm water with baking soda dissolved in it, and rub it by hand until the surface turns smooth…
Ginza Kappo Risen
Ginza Kappo Risen
The temari-shaped hamo (pike conger) shinjo is made by scoring the hamo to cut its fine bones, then finely mincing it, adding Yamato yam to make a…
Ginza Kappo Risen
Ginza Kappo Risen
Ginza Kappo Risen
The fukahire (shark fin) renkon-mochi is made by simmering fukahire until soft with plenty of sake added, grating lotus root and kneading it while…
Ginza Kappo Risen
The softshell turtle and corn tofu in the soup course is a corn tofu with softshell turtle meat as its core, to be enjoyed with softshell turtle…
Ginza Kappo Risen
This is the clear-soup course. It carries the meaning of a New Year's greeting: we shape rice-flour dumplings around clam that has been lightly…
Ginza Kappo Risen
For the powdered-bonito style, the kinki (thornyhead rockfish) is dusted with kuzu starch and lightly blanched, then set in a broth accented with…
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