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Japanese Chefs Recipes

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  • 渡邊義成

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  • Read the article: Bamboo celtuce egg-yolk sushi, monkfish liver in aspic, sea bream ball, and more

    Bamboo celtuce egg-yolk sushi, monkfish liver in aspic, sea bream ball, and more

    Let me start by explaining the appetizer course. For the bamboo celtuce kimi-zushi: the celtuce stem was not yet in season (this event was held on…

    • Hors d'oeuvre
    • December
  • Read the article: Yellowtail grilled Nanzenji-style

    Yellowtail grilled Nanzenji-style

    For the grilled course's yellowtail Nanzenji-yaki: tofu is seasoned with salt and pepper and pan-fried like a steak, then placed on top of yellowtail…

    • Grilled dish
    • December
  • Read the article: Crab Shinshū-style deep-fried, clam and lily bulb deep-fry, nori-wrapped fried shrimp-shaped taro

    Crab Shinshū-style deep-fried, clam and lily bulb deep-fry, nori-wrapped fried shrimp-shaped taro

    For the crab shinshū-age: soba noodles are half-boiled, coated with fish paste, wrapped in crab, and deep-fried in tempura batter. For the clam and…

    • Deep-fried dish / fried dish
    • December
  • Read the article: Tilefish burdock roll, Chinese yam sliced into snow rings

    Tilefish burdock roll, Chinese yam sliced into snow rings

    This is the simmered soup bowl course. For the tilefish burdock roll: the burdock is hollowed into a tube shape and simmered in a clear-soup stock…

    • Clear-soup course / clear soup
    • December
  • Read the article: Daikon and shrimp tree-ring roll

    Daikon and shrimp tree-ring roll

    The simmered dish is daikon and shrimp tree-ring roll. The daikon is peeled into a thin continuous sheet, spread with shrimp paste, and rolled around…

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