Read the article: Grilled persimmon
Grilled persimmon
The final dessert is grilled persimmon. We cut off the top and bottom of the persimmon, remove the seeds, sprinkle a slightly sweet white wine into…
齋藤章雄
The final dessert is grilled persimmon. We cut off the top and bottom of the persimmon, remove the seeds, sprinkle a slightly sweet white wine into…
The steamed dish is a turnip parcel, steamed and twisted into a cloth-bundle shape. The turnip's skin is neatly peeled and parboiled, then soaked…
The rice dish is chestnut rice. The chestnuts are neatly peeled, dusted with sugar equal to about 20% of their weight, vacuum-sealed, and frozen…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…
The swimming crab (gazami), also called watarigani, is washed thoroughly clean, and the shell and apron are salted before steaming. It is then…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…
For the sayamaki-grade shrimp and ginkgo fritter, the ginkgo nuts are boiled, mashed, and mixed with the shrimp along with just a small amount of…
For the grilled dish of overnight-dried mackerel in shottsuru marinade: mackerel, which is delicious in both spring and autumn, is dried overnight…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…
This is a small hot-pot course. For the aigamo duck (a cross between domestic and wild duck) stuffed with foie gras, foie gras is stuffed into the…
The clear-soup course is late-season pike conger shinjo. Pike conger caught after October grows past 1 kg and becomes larger, taking on more fat…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow the principle of…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…
Today, through a fortunate connection, we came to use sturgeon, which isn't something you can usually eat. We're proposing it as sashimi — sturgeon…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…
Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…
