Japanese Chefs Recipes

  • ABOUT

    • What is Japanese Chefs Recipes?

    • Operating Organization

    • Membership types

    • Membership registration process

    • FAQ

  • SEARCH

  • PICKUP

    • Professional Basics

    • This professional technique

    • Food Development Lab

    • Gibier × Japanese cuisine

    • Top Chef Selection ~Pioneers~

    • This work I want to convey

    • The ABCs of Dashi

    • The ABCs of Preparation

  • COURSE

    • Yayoi (March)

    • Uzuki (April)

    • Satsuki (May)

    • Minazuki (June)

    • Fumizuki (July)

    • Hazuki (August)

    • Nagatsuki (September)

    • Kannazuki (October)

    • Shimotsuki (November)

    • Shiwasu (December)

    • Mutsuki (January)

    • Kisaragi (February)

  • CHEFS

  • SIGN UP

  • LOG IN

  • Banner
  • Banner
  • Banner
  • Banner

Find recipes

Advanced search

Sign up

  • MY PAGE
  • How to stop/change membership fee payment
  • Terms of Service
  • Privacy Policy
  • Operating Organization
  • Disclosure based on the Specified Commercial Transactions Act
  • FAQ
Japanese Chefs Recipes

© Japanese Chefs Recipes. All rights reserved

  • Home

  • SEARCH

SEARCH

Filters

Keyword
Chef1
Browse all chefs
Pickup
Ingredient
Season
Dish Type
Style
Cost
Cooking Time
Servings
6 results

  • 鳥海義晃

  • Read the article: Kuruma prawn snake's-eye umbrella, abalone tender-simmered, octopus grilled with sansho pepper, pumpkin carved as a frog, mountain yam hydrangea

    Kuruma prawn snake's-eye umbrella, abalone tender-simmered, octopus grilled with sansho pepper, pumpkin carved as a frog, mountain yam hydrangea

    Five appetizers. For the kuruma prawn janome-gasa, a skewer is run through the kuruma prawn and it is curled, topped with wakame, wrapped up with…

    • Hors d'oeuvre
    • June
  • Read the article: Tender-Simmered Octopus

    Tender-Simmered Octopus

    Last is the simmered dish. For the tender-simmered octopus, thoroughly remove the sliminess from the octopus, wash it, and tenderize it by pounding…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • June
  • Read the article: Spiny lobster grilled with sweet white miso

    Spiny lobster grilled with sweet white miso

    This is Ise ebi saikyo-yaki, but this time I completely hid the spiny lobster's original form. The Ise ebi is curled once, the miso from the head is…

    • Grilled dish
    • June
  • Read the article: Bamboo shoot pureed soup, turban shell shinjo

    Bamboo shoot pureed soup, turban shell shinjo

    The bamboo shoot pureed soup is made by boiling and cleaning the bamboo shoot, mixing together the tender inner sheath part and the thicker lower…

    • Clear-soup course / clear soup
    • June
  • Read the article: Bonito sashimi

    Bonito sashimi

    For the sashimi, the bonito is filleted into three pieces, pierced all over with needles, salted, and left to rest for about ten minutes. It is then…

    • Sliced raw fish / sashimi / sashimi course
    • June
  • Read the article: Japanese sea bass, thin-sliced sashimi

    Japanese sea bass, thin-sliced sashimi

    • Sliced raw fish / sashimi / sashimi course
    • June
Sort
6results