平田修治
These are the three savory drinking snacks. For the turnip set in dew-and-frost jelly, since I named the course 'When the First Frost Falls,' I used…
The fried course is deep-fried conger eel with burdock and yuba. I cut the burdock, bake it dry in a convection oven, wrap yuba and conger eel inside…
This is the vinegared course. The kombu-cured alfonsino could really be served raw as is, but this time I gave it a hot-pot feel — like turning the…
This is the grilled tray course. As for the seared daikon stuffed with millet that accompanies the grilled butterfish with walnut, I wanted the…
This is the soup course. For the crab and yam temari dumpling, I used snow crab. The yam batter inside was made a little fluffier than a soft…
