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Yuzu steamed fish cake

The yuzu used in the yuzu hanpen is cultivated rather than wild, so it has little harsh bitterness; I simply let it sit soaking in water for about a…

Kelp steamed fish cake

For the clear-soup course, I made three kinds in the Kanto style using hanpen (steamed fish cake). The difference between hanpen and shinjo, as I was…

Whiting Kowameshi

The stock used as a base for the rice — written with a character usually read 'tane' but read 'kusa' here — is made by roasting the bones left over…

Tuna cut lengthwise along the grain into long strips, winter yellowtail sliced on the diagonal

This is the sashimi course. Tuna and yellowtail are served in a snow-style namasu, with plenty of grated daikon. The tuna is cut nagate-zukuri style…

Snowmelt-style clear soup

This is the snowmelt-style soup course. I am often asked the difference between two bases: shinjo, a fish-paste dumpling, and hanpen, a steamed fish…

Red shrimp Shōnai-style pickle

This is the tōshi-zakana course. The irizake, a traditional plum-and-sake seasoning, used for the Shōnai-style pickled red shrimp is made by slowly…

Grilled monkfish dobu-jiru

Now to the grilled course. Monkfish dobu-jiru yaki (a rustic monkfish stew, here finished on the grill) is a local dish from Ōtsu, Kita-Ibaraki City…

Furofuki daikon

Fragrant Grilled New Bamboo Shoot

Fillet-Wrapped Grilled Mochi

Sea Bream Sprout Roll

Prayer-hands-shaped steamed fish cake

Gourd-Shaped Vegetables, Sweetly Simmered

This is the simmered course: gourd-shaped vegetables, sweetly simmered. Each vegetable is simmered separately in its own pot — daikon with…