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

  • 糸井憲之

Sort
5results
  • Read the article: Oyster with wasabi miso sauce, seaside assortment, grilled duck loin, chestnut in tofu-sesame dressing, pinecone-cut arrowhead bulb, conger eel kosode sushi

    Izu Shoheiso

    Oyster with wasabi miso sauce, seaside assortment, grilled duck loin, chestnut in tofu-sesame dressing, pinecone-cut arrowhead bulb, conger eel kosode sushi

    This is the appetizer course. For the grilled cucumber, we line up two bamboo skewers and roll the knife over the cucumber to create joint-like…

    • Opening appetizer
    • December
  • Read the article: Smoked butterfish, yellowtail teriyaki

    Izu Shoheiso

    Smoked butterfish, yellowtail teriyaki

    For the grilled course, we've prepared two dishes this time. The first is a twist on the usual grilled item: smoked butterfish. Since butterfish has…

    • Grilled dish
    • December
  • Read the article: Red sea cucumber with grated daikon topping

    Izu Shoheiso

    Red sea cucumber with grated daikon topping

    This is the vinegared-dish course. For the red sea cucumber mizore-gake, after prepping the sea cucumber we give it a quick scald, bring water, dark…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • December
  • Read the article: Duck meatballs

    Izu Shoheiso

    Duck meatballs

    This is the soup course. For the duck tsumire, we process the aigamo duck meat and raw fish paste together in a food processor, shape it into balls…

    • Clear-soup course / clear soup
    • December
  • Read the article: Shrimp-shaped taro, pinecone-shaped dumpling

    Izu Shoheiso

    Shrimp-shaped taro, pinecone-shaped dumpling

    This is the simmered course. For the ebi-imo matsukasa manjū, we peel the ebi-imo, parboil it once in rice-rinse water, simmer it lightly to a…

    • Simmered / warm / steamed / combination-simmered
    • December