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Japanese Chefs Recipes

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31 results

  • 藤木忠福

  • Read the article: Spring Daikon and Lotus-Root Mochi Simmered with Shirozake

    Rakantei

    Spring Daikon and Lotus-Root Mochi Simmered with Shirozake

    For the simmered course's spring daikon and lotus-root mochi simmered with shirozake: this time I used sake lees to let it soak in the seasoning…

    • Simmered / warm / steamed / combination-simmered
    • Spring
  • Read the article: Pureed Potato Soup

    Rakantei

    Pureed Potato Soup

    • Clear-soup course / clear soup
    • February
  • Read the article: Butterbur set in white vinegar dressing, bamboo shoot and rapeseed blossom cured with kombu, udo pickled in plum vinegar

    Rakantei

    Butterbur set in white vinegar dressing, bamboo shoot and rapeseed blossom cured with kombu, udo pickled in plum vinegar

    For the vinegared dish's kombu vinegar: add vinegar to the clear liquid that rises when boiling zenmai (royal fern fiddleheads), and mix in a touch…

    • Shojin cuisine / macrobiotic
    • Spring
  • Read the article: Small bamboo shoot

    Rakantei

    Small bamboo shoot

    Prepping hime-take (baby bamboo shoot) Bringing out the color Peeling it makes the heat penetrate evenly. ① Add a generous amount of salt to the…

  • Read the article: Turnip Rice Porridge

    Rakantei

    Turnip Rice Porridge

    • Rice course
    • February
  • Read the article: Kombu, Roasted Soybeans, and Pressed Barley, Lightly Simmered

    Rakantei

    Kombu, Roasted Soybeans, and Pressed Barley, Lightly Simmered

    • Opening appetizer
    • February
  • Read the article: Napa Cabbage Sushi, Red Turnip Pickled Tsugaru-Style

    Rakantei

    Napa Cabbage Sushi, Red Turnip Pickled Tsugaru-Style

    • Rice course
    • February

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