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Japanese Chefs Recipes

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  • Read the article: Rich Simmered Taro, Leaf-Shaped Pumpkin, Kokufu Napa Cabbage and Chicken Kasane-ni, Kokubu Carrot Simmered with Plum, Sweet Long Green Pepper

    White Inn Takasaki, Takasaki

    Rich Simmered Taro, Leaf-Shaped Pumpkin, Kokufu Napa Cabbage and Chicken Kasane-ni, Kokubu Carrot Simmered with Plum, Sweet Long Green Pepper

    This is the simmered course. The Kokufu napa cabbage used in the Kokufu napa cabbage and chicken layered simmer is a vegetable grown in Takasaki, in…

    • Simmered / warm / steamed / combination-simmered
    • December
  • Read the article: Sukiyaki

    White Inn Takasaki, Takasaki

    Sukiyaki

    This is the main tabletop dish. The meat for the sukiyaki is slaughtered by halal method at a meat-processing center. It's served with local seasonal…

    • Kaiseki cuisine
    • December
  • Read the article: Char Kenchin Roll with Okara, Gunma Rainbow Trout, Lotus Root and Yam Sushi

    White Inn Takasaki, Takasaki

    Char Kenchin Roll with Okara, Gunma Rainbow Trout, Lotus Root and Yam Sushi

    The appetizer course uses three kinds of river fish from Gunma. For the char kenchin-style roll with soy pulp, the fish's center bone is removed and…

    • Hors d'oeuvre
    • December
  • Read the article: Joshu Free-Range Chicken Mizutaki

    White Inn Takasaki, Takasaki

    Joshu Free-Range Chicken Mizutaki

    This is the clear-soup course. Joshu free-range chicken, a Gunma breed, is used, and the stock is made from chicken bones and chicken feet (momiji)…

    • Clear-soup course / clear soup
    • December
  • Read the article: Overnight-Dried Yamame

    White Inn Takasaki, Takasaki

    Overnight-Dried Yamame

    This is the grilled course. Mindful of the season, I built the presentation mainly around persimmon. For the miso used in the accompanying tofu…

    • Grilled dish
    • December