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Japanese Chefs Recipes

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  • Read the article: Karasumi Mochi, Stuffed Lotus Root, Conger Eel Yawata-Age, Young Ayu Deep-Fried with Kinome, Tara-no-Me Wrapped and Deep-Fried

    Karasumi Mochi, Stuffed Lotus Root, Conger Eel Yawata-Age, Young Ayu Deep-Fried with Kinome, Tara-no-Me Wrapped and Deep-Fried

    This is the second of the seasonal vegetable courses. For the karasumi mochi, house-made karasumi is sandwiched between mochi, coated in batter, and…

    • Hors d'oeuvre
    • April
  • Read the article: Urui Steeped in Dashi, Cheese Shira-ae, Sakura-Simmered Iidako, Kombu-Cured Kinmedai, King Salmon Cherry-Blossom Sushi

    Urui Steeped in Dashi, Cheese Shira-ae, Sakura-Simmered Iidako, Kombu-Cured Kinmedai, King Salmon Cherry-Blossom Sushi

    This is the first of the seasonal vegetable courses. For the young hosta shoots steeped in dashi, I added gagome kombu — a highly nutritious, viscous…

    • Hors d'oeuvre
    • April
  • Read the article: Kawachi crossbred-duck meatball harihari hot pot

    Kawachi crossbred-duck meatball harihari hot pot

    This is a variation on the simmered course. For the crossbred duck meat-patty harihari nabe, I used Kawachi crossbred duck from early spring, when…

    • Simmered / warm / steamed / combination-simmered
    • April
  • Read the article: Mixed Shellfish Medley

    Mixed Shellfish Medley

    This is a vinegared dish. Spring is the season when shellfish are at their best, so I steeped hon-mirugai, a large clam similar to geoduck, together…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • April
  • Read the article: Salted fish-innards rolled omelette

    Salted fish-innards rolled omelette

    This is a grilled dish. Underneath the shuto tamagoyaki is an egg batter made by combining a shuto (salted fermented fish-innard) base, milk, fresh…

    • Grilled dish
    • April