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Japanese Chefs Recipes

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  • Read the article: Ginkgo tofu, scallop and avocado wasabi-dressed salad, smoked salmon and watermelon radish kinuta-maki roll, and more

    Ginkgo tofu, scallop and avocado wasabi-dressed salad, smoked salmon and watermelon radish kinuta-maki roll, and more

    First is the appetizer course. Ginkgo tofu normally uses kombu dashi, but this time soy milk was used instead. It is worked together from a ratio of…

    • Hors d'oeuvre
    • November
  • Read the article: Clear-Broth Style, Snow Crab Shinjo Wrapped in Cabbage

    Clear-Broth Style, Snow Crab Shinjo Wrapped in Cabbage

    The clear-soup course is clear-broth style, with snow crab shinjo wrapped in cabbage. The crab shinjo is finished soft, with crab miso mixed in…

    • Clear-soup course / clear soup
    • November
  • Read the article: Sea bream, salad-style

    Sea bream, salad-style

    Last is the vinegared course. Sea bream salad-style uses two kinds of fish: red sea bream and longtailed red snapper. The longtailed red snapper has…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • November
  • Read the article: Scale-fried tilefish, Ise lobster grilled with sea urchin

    Scale-fried tilefish, Ise lobster grilled with sea urchin

    The grilled course is scale-fried tilefish and Ise lobster with sea urchin, grilled. For the scale-fried tilefish, the tilefish is filleted into…

    • Grilled dish
    • November
  • Read the article: Shark Fin and Lotus Root, Steamed

    Shark Fin and Lotus Root, Steamed

    This is the hot dish. For the shark fin and lotus root, steamed, lotus root is grated, and lotus seeds and kuruma prawn are added. Shark fin…

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