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Japanese Chefs Recipes

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8 results

  • 山崎一義

  • Read the article: Snow urui nanban, chocolate vine fruit grilled with sea urchin, monkfish liver and yukina Hakata, winter-solstice stone-wall-style kabocha, beef and potato Murayama-style dumpling

    Japanese Cuisine Ginza Kogama

    Snow urui nanban, chocolate vine fruit grilled with sea urchin, monkfish liver and yukina Hakata, winter-solstice stone-wall-style kabocha, beef and potato Murayama-style dumpling

    For the appetizer's monkfish liver and yukina hakata: yukina is a local Yonezawa vegetable with a texture similar to napa cabbage, and rather than…

    • Hors d'oeuvre
    • December
  • Read the article: Yonezawa beef simmered Takahata-style

    Japanese Cuisine Ginza Kogama

    Yonezawa beef simmered Takahata-style

    Robust Yonezawa beef paired with a wine concentrated with grape flavor. Savor Yamagata's dynamic ingredients to the fullest.

  • Read the article: Yonezawa Beef Grilled with Salt Kōji, Shonai White Salmon Grilled with a Glaze Finish

    Japanese Cuisine Ginza Kogama

    Yonezawa Beef Grilled with Salt Kōji, Shonai White Salmon Grilled with a Glaze Finish

    For the grilled course, the Shonai white salmon kesho-yaki uses white salmon caught in the Shonai region at this time of year; it is first marinated…

    • Grilled dish
    • December
  • Read the article: Dewa-Murayama wrap, snow crab snowflake-fried, red dried persimmon, chrysanthemum leaf

    Japanese Cuisine Ginza Kogama

    Dewa-Murayama wrap, snow crab snowflake-fried, red dried persimmon, chrysanthemum leaf

    The fried course, Dewa-Murayama wrap, is based on shiso-maki, a local dish of the Murayama region: flour and sugar mixed in equal parts, with about…

    • Deep-fried dish / fried dish
    • December
  • Read the article: Deep-snow cod milt shinjo, thin-ice kuzu

    Japanese Cuisine Ginza Kogama

    Deep-snow cod milt shinjo, thin-ice kuzu

    For the soup course, I made a deep-snow shinjo, a fish-paste dumpling, turning cod milt into shinjo. The thin-ice kuzu is kuzu starch mixed with…

    • Clear-soup course / clear soup
    • December
  • Read the article: Shonai Hot Pot: Cod Dongara-Ni

    Japanese Cuisine Ginza Kogama

    Shonai Hot Pot: Cod Dongara-Ni

    A local specialty dish, even fit for entertaining guests. It wears a company-ready face, yet is an unpretentious, comforting flavor.

  • Read the article: Yamagata specialty: imoni taro hot pot

    Japanese Cuisine Ginza Kogama

    Yamagata specialty: imoni taro hot pot

    A dish that doesn't try to do anything unusual — it's packed with Yamagata hospitality. Judge the heat precisely, and draw out every bit of the…

  • Read the article: Shonai hot pot, simmered whole cod

    Japanese Cuisine Ginza Kogama

    Shonai hot pot, simmered whole cod

    The simmered course, Shonai nabe cod dongara-ni, is made by cutting the cod into large chunks; the innards are not discarded either — they are…

    • Simmered / warm / steamed / combination-simmered
    • December
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