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Julienned vegetable and pork broth
For sawani soup, drying the maitake mushrooms once beforehand keeps their crisp texture. Black maitake also releases color, and drying it brings out…
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For sawani soup, drying the maitake mushrooms once beforehand keeps their crisp texture. Black maitake also releases color, and drying it brings out…
For the black bean topped with cream cheese, plump up the black soybeans (kuromame) by soaking, then simmer them in a sweet syrup. Wrap the cream…
For the negi soup, lightly salt the white part of Shimonita negi (a thick long onion) and steam it with sake, then blend it in a mixer. Then, to…
For the appetizer course, oil-steamed Pacific saury: by October the saury's fat content drops and the flesh turns dry, so I steam it in oil to make…
Slice the blackthroat seaperch into thin fillets, salt them, wrap steamed sea urchin inside, and roll it in a frying pan to give it a seared color…
As for beef shigure-ni: shigure is a passing shower that falls from late autumn into early winter, and shigure-ni gets its name from being simmered…
For the grilled course, barracuda grilled with shuto: for the marinade, roughly one gō (about 180 ml) of sake to about 70 g of unrinsed, still-salty…
As for autumn-brocade salad (nishiki-aki-ae), whale bacon has become expensive lately too, so if you slice it thin before adding it, you can keep the…
The simmered assortment's Ise lobster simmered in Saikyo miso is a dish with the feel of shrimp chili. Split the Ise lobster lengthwise, remove the…
For the seared shellfish marinated in oil, remove the shellfish from their shells, rinse them, and sear them directly over an open flame until…
The simmered course is kinki (rockfish) simmered Korean-style. I add Korean chili pepper at the finish, but since it's quite spicy, keeping the…
For the clear-soup course, hōnen hamo: since rice absorbs moisture easily, it's better to simmer it in a slightly larger amount of broth. Also, when…
Mochi-textured abalone with liver dressing: if you deep-fry abalone it shrinks considerably and turns oily, but if you steam it, it returns to its…
Tree-ring pork was inspired by Okinawa's pork-and-egg onigiri. That pork-and-egg onigiri is grilled pork luncheon meat, mayonnaise, and rolled omelet…
The makomo-take used in the deep-fried course has no strong flavor of its own — its taste sits somewhere between asparagus and bamboo shoot — so it…
Since ichimatsu mackerel tofu is done Semba-style, it would normally be loaded with plenty of mackerel and daikon, but here I take a stock from…