松岡敬司
For the shrimp and lily bulb temari-zushi, the lily bulb and Japanese mountain yam are steamed and then worked into a smooth paste in a double boiler…
The mortar-cut daikon is made by hollowing out daikon into a round mortar shape. For the duck jibu-ni, we chop the duck and simmer it in a jibu-ni…
For the pureed soup of sweetfish and uruka — fermented sweetfish innards — we fillet sweetfish - a nagori, end-of-season ingredient - into three…
For the spinach matsumae-oshi (a kombu-pressed preparation), we first blanch the spinach, soak it in a light seasoned dashi for about twenty minutes…
For the deep-fried shrimp rice-bale rolls, we cut the crusts off bread sliced eight to a loaf, steam it lightly, and then use the edge of the cutting…
For the butterfish tagoto-yaki, we hollow out eggplant to represent a rice paddy field, and lightly sear it. The butterfish is salted and grilled…
