Read the article: Pike conger, water-peony style
Pike conger, water-peony style
The soup course is pike conger mizu-botan. Mizu-botan is a season word for July, and it's also well known as a summer wagashi — white bean paste dyed…
木村徹
The soup course is pike conger mizu-botan. Mizu-botan is a season word for July, and it's also well known as a summer wagashi — white bean paste dyed…
This is the second tier. For the deep-fried tofu sandwich-grilled dish, since it's a shojin (Buddhist vegetarian) dish, the white part of the maitake…
The chakin-wrapped koya-dofu (freeze-dried tofu) has a small amount of simmered azuki beans inside, but take care on one point: if the azuki beans…
First is the first tier. The autumn-grass tofu is made by squeezing firm tofu quite firm and pressing it through a sieve. It is seasoned by working…
What is plated on the footed stand is the Tanabata somen amber jelly. Because I wanted to keep the full length of the somen noodles intact, I coiled…
A large delivery of satsuma-imo (sweet potato) meant for the fukiyose arrived, so I quickly put these together on the spot.
As for the shiro-uri pressed with kombu — when you're stuffing something into shiro-uri, you tend to want to use a thin piece, but if you change the…
For the fried course, the amanaga pepper is split lengthwise, seeded, deep-fried plain, and rolled inside. The immature myoga flower buds had their…
The grilled course's loach, wrapped around burdock the way you would wrap eel, calls for boiling new-season burdock until soft, to balance the loach…
For the okra karakusa-dofu, simmer iwatake (rock tripe lichen) until soft and absorbent, then wring it out firmly — the tip will curl up into a…
For the mitarashi grilled baby taro, Ishikawa taro (a fine-textured satoimo cultivar) is usually salt-steamed, but this time I went further and…
For the saimaki prawn ushio-ni, fresh saimaki prawns are simmered with nothing more than sake, salt, and a hidden touch of squeezed ginger juice. To…
The appetizer's sea bass rolled in yuba is normally served with dashi-diluted soy sauce or an adjusted-proportion soy sauce, but since this is served…
For the simmered course's ray and seven-color vegetables simmered together, rather than reconstituting the dried ray at room temperature, I place it…
Shibazuke pressed rice is a dish using shibazuke, which ranks first among the pickled foods (oshinko) that Kyoto prides itself on. It's a dish I…
The amago simmered in moromi miso is cooked in moromi-miso to mask the smell distinctive to river fish.
