久慈博史
For the cod milt topped with grated turnip: raw cod milt is salted and left briefly, then rinsed in water to remove the sliminess. It's treated with…
For the amadai iso-no-kaori style: it's named this way because, due to a fair currently running at the restaurant, we're using aonori (green laver)…
For the Shimonita negi yuba-maki: the core of the leek is hollowed out, prepared ankimo is stuffed inside, and the whole thing is wrapped in yuba and…
The grilled course is kamasu and avocado grill. The kamasu is salted, placed on top of a slice of avocado, and grilled about 70% of the way through…
As a substitute for the simmered course, since it's November, I made it into a hot pot: salmon and vegetable individual hot pot, sake-lees style. Raw…
