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Japanese Chefs Recipes

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5 results

  • 渡辺正美

  • Read the article: Five-color namasu

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    Five-color namasu

    Last is the vinegared course. For the five-color namasu, king crab is at the center, wrapped in Shōgoin daikon on the outside. Kintoki carrot cut…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • January
  • Read the article: Kombu-cured small sea bream coiled cloud-dragon roll coated in dried baby sardines, shiso and lily bulb tofu dressing, herring roe Ogawa style with rapeseed flower and bottarga, and more

    Kombu-cured small sea bream coiled cloud-dragon roll coated in dried baby sardines, shiso and lily bulb tofu dressing, herring roe Ogawa style with rapeseed flower and bottarga, and more

    First, to convey a sense of the season, this is the course that evokes seasonal elegance. For the herring roe 'Ogawa,' the herring roe is desalted…

    • Hors d'oeuvre
    • January
  • Read the article: Tender Ise lobster, Dutch-style fried then simmered with egg yolk, shrimp-shaped taro simmered in white broth, new bamboo shoot simmered Tosa-style, and more

    Tender Ise lobster, Dutch-style fried then simmered with egg yolk, shrimp-shaped taro simmered in white broth, new bamboo shoot simmered Tosa-style, and more

    Moving on to the simmered dish course. For the tender Ise lobster oranda-ni with egg yolk, Ise lobster that has just molted is frozen whole, then…

    • Simmered / warm / steamed / combination-simmered
    • January
  • Read the article: Clear seafood broth with alfonsino fish-paste dumpling

    Clear seafood broth with alfonsino fish-paste dumpling

    The soup bowl course is kinmedai (splendid alfonsino) shinjo. The kinmedai is prepped, with just the skin removed and set aside. The flesh is…

    • Clear-soup course / clear soup
    • January
  • Read the article: Tilefish grilled and finished with a sake-soy glaze, smoked-grilled abalone and sea urchin

    Tilefish grilled and finished with a sake-soy glaze, smoked-grilled abalone and sea urchin

    Next is the grilled course. For the smoked-grilled abalone and sea urchin, aluminum foil is laid down and topped with cherry-wood smoking chips, with…

    • Grilled dish
    • January
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