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Japanese Chefs Recipes

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6 results

  • 鐙信之

  • Read the article: Rolled yellowtail namasu, horse meat wrapped in yuba, taro and mentaiko naruto-roll, chicken liver, cheese, and foie gras terrine in red wine, autumn-leaf tofu, mochi ginkgo nut, fig hakata terrine

    Akita Shochiku Co., Ltd.

    Rolled yellowtail namasu, horse meat wrapped in yuba, taro and mentaiko naruto-roll, chicken liver, cheese, and foie gras terrine in red wine, autumn-leaf tofu, mochi ginkgo nut, fig hakata terrine

    These are the appetizers. For the rolled yellowtail namasu, I chop dried persimmon with a knife, knead it by hand, and bind it with a small amount of…

    • Hors d'oeuvre
    • November
  • Read the article: Daikon mochi and softshell turtle

    Akita Shochiku Co., Ltd.

    Daikon mochi and softshell turtle

    This is a clear soup. For the daikon mochi, I knead one part kuzu starch with seven parts water. I squeeze grated daikon and add it in, heat it in a…

    • Clear-soup course / clear soup
    • November
  • Read the article: Oyster, turnip, and chestnut simmered in miso, acorn tofu, karukan roll, chrysanthemum ebi-imo taro and carrot

    Akita Shochiku Co., Ltd.

    Oyster, turnip, and chestnut simmered in miso, acorn tofu, karukan roll, chrysanthemum ebi-imo taro and carrot

    This is a simmered dish. The acorn tofu uses acorn flour. A domestic version exists from Iwate, but it's difficult to obtain these days, so I source…

    • Simmered / warm / steamed / combination-simmered
    • November
  • Read the article: Butterfish nut-crusted grill, fugu and chrysanthemum sushi, taro-stem hakata roll, sea cucumber stuffed obana-style

    Akita Shochiku Co., Ltd.

    Butterfish nut-crusted grill, fugu and chrysanthemum sushi, taro-stem hakata roll, sea cucumber stuffed obana-style

    This is a grilled dish. For the fugu and chrysanthemum sushi, this time I used kue (longtooth grouper) instead of fugu. The caviar sheet in the…

    • Grilled dish
    • November
  • Read the article: Abalone Enoshima-fry

    Akita Shochiku Co., Ltd.

    Abalone Enoshima-fry

    This is a deep-fried dish. For the abalone Enoshima-fry, I slice the abalone lengthwise into long pieces so that when cooked, it curls around to…

    • Deep-fried dish / fried dish
    • November
  • Read the article: Monkfish and monkfish liver mille-feuille with black vinegar

    Akita Shochiku Co., Ltd.

    Monkfish and monkfish liver mille-feuille with black vinegar

    The deep-sea-water jelly in the appetizer monkfish and monkfish liver mille-feuille with black vinegar contains monkfish roe. To remove any fishy…

    • Opening appetizer
    • November
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