Japanese Chefs Recipes

  • ABOUT

    • What is Japanese Chefs Recipes?

    • Operating Organization

    • Membership types

    • Membership registration process

    • FAQ

  • SEARCH

  • PICKUP

    • Professional Basics

    • This professional technique

    • Food Development Lab

    • Gibier × Japanese cuisine

    • Top Chef Selection ~Pioneers~

    • This work I want to convey

    • The ABCs of Dashi

    • The ABCs of Preparation

  • COURSE

    • Yayoi (March)

    • Uzuki (April)

    • Satsuki (May)

    • Minazuki (June)

    • Fumizuki (July)

    • Hazuki (August)

    • Nagatsuki (September)

    • Kannazuki (October)

    • Shimotsuki (November)

    • Shiwasu (December)

    • Mutsuki (January)

    • Kisaragi (February)

  • CHEFS

  • SIGN UP

  • LOG IN

  • Banner
  • Banner
  • Banner
  • Banner

Find recipes

Advanced search

Sign up

  • MY PAGE
  • How to stop/change membership fee payment
  • Terms of Service
  • Privacy Policy
  • Operating Organization
  • Disclosure based on the Specified Commercial Transactions Act
  • FAQ
Japanese Chefs Recipes

© Japanese Chefs Recipes. All rights reserved

  • Home

  • SEARCH

SEARCH

Filters

Keyword
Chef1
Browse all chefs
Pickup
Ingredient
Season
Dish Type
Style
Cost
Cooking Time
Servings
5 results

  • 鈴木史

  • Read the article: Cherry-blossom Mineoka-style tofu, monkfish liver rolled into a straw-bundle shape, duck-wrapped Kyoto garland chrysanthemum roll, cherry sea bream kombu-cured sushi wrapped kosode-sleeve style, kuruma prawn in a firewood-bundle presentation, and sprout-wrapped sea bream roe

    Yokohama Nadaman

    Cherry-blossom Mineoka-style tofu, monkfish liver rolled into a straw-bundle shape, duck-wrapped Kyoto garland chrysanthemum roll, cherry sea bream kombu-cured sushi wrapped kosode-sleeve style, kuruma prawn in a firewood-bundle presentation, and sprout-wrapped sea bream roe

    A seasonal dish. This time the ankimo tsuto-roll is wrapped in paprika for a splash of color. For the duck-wrapped kyo-shungiku roll, the duck is…

    • Kaiseki cuisine
    • April
  • Read the article: Sakura trout in a lingering-snow style, strawberry-vinegar pickle rolled like folded paper, soft roe and bamboo shoot with sansho-leaf miso

    Yokohama Nadaman

    Sakura trout in a lingering-snow style, strawberry-vinegar pickle rolled like folded paper, soft roe and bamboo shoot with sansho-leaf miso

    A grilled dish. For the sakura trout nagori-yuki, wanting to evoke moss, kinome miso is mixed with meringue, then combined with field horsetail…

    • Grilled dish
    • April
  • Read the article: Usui-mame pea pureed soup

    Yokohama Nadaman

    Usui-mame pea pureed soup

    A clear-soup course. The usui-mame surinagashi is much like an ordinary surinagashi, but since blending the peas in a mixer erases their original…

    • Clear-soup course / clear soup
    • April
  • Read the article: Two-layer sakura trout, kombu-cured fugu, twisted kuzu-starch noodles

    Yokohama Nadaman

    Two-layer sakura trout, kombu-cured fugu, twisted kuzu-starch noodles

    A vinegared dish. For the sakura trout futami, since the fish is fatty and its flesh flakes apart easily, the trout is quick-blanched whole in the…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • April
  • Read the article: Deep-fried Suizenji nori naruto-roll

    Yokohama Nadaman

    Deep-fried Suizenji nori naruto-roll

    An accompanying course. For the Suizenji nori naruto-roll, the nori is thinly sliced as usual and its color drawn out in a copper pot. Sea bream is…

    • Kaiseki cuisine
    • April
Sort
5results