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Pinecone-scored squid, cut-bamboo early butterbur, syrup-simmered plumped plum, sprouted arrowhead bulb, ten-thousand-year simmered burdock, calm-wave-cut lily bulb, snow-capped herring roe, turnip namasu, steeped early bracken fern, and Hakata-style sweet bean jelly

Kuizumi is osechi, New Year's food. At New Year, packing lots of dishes into tiered lacquer boxes for the family to eat, and also to serve when…

Autumn mackerel cured in apple vinegar, seared-and-blanched tuna, chicken tenderloin cloud-dragon roll

Since this is a study session, I wanted to deliberately propose 'sashimi' of a kind that stands in for raw fish — for the work-efficiency benefit of…

Salted whole salmon and Danshaku potato, wrapped and baked

The grilled dish aramaki-zake, a salted and dried whole salmon traditionally served at New Year's, and Danshaku-imo wrapped and baked is essentially…

Fall salmon grilled in magnolia leaf; salmon, Tsugaru-style grilled; shrimp, koji-grilled; duck, sauce-steamed

The grilled course is hoba-yaki, where you can enjoy the fragrance of magnolia leaves. Once each item is finished cooking, it is wrapped in a…

Whiting, fall wind-dried and seared; ripe persimmon and red eggplant; acorn-shaped ginkgo nuts; baby okra topped with "first frost"; sweet potato, Toganoo-style, seared; burdock coin-shaped grilled cake; potato with mitarashi glaze

This is Fuin I. As for the acorn-shaped ginkgo nuts: when ginkgo nuts are simmered in rice porridge, they swell up considerably and take on a soft…

Almond tofu

If I had to name the dessert that represents Chinese cuisine, I think it would have to be annin dofu (almond tofu). It suits the Japanese palate very…

Simmered, Grilled, Fried — Recommendations

First-water New Year style, kagami-mochi-shaped taro

This is the soup course. On New Year's morning, the water drawn fresh from a clear spring to make ozōni, New Year's mochi soup, is called 'young…

Grilled on a magnolia leaf

Treasure-ship daikon, gently simmered

The assorted simmered dish is a menu conceived around the image of the Seven Lucky Gods. Since it's New Year's, I added a playful touch by decorating…

Seasonal assortment arrangement, seaweed-flavored fish-paste dumpling, rice-bale-shaped deep-fry, new-crop rice crisp puffed-rice cracker, jade ginkgo nuts, miso-natto egg-yolk deep-fry

Once each ingredient here is cooked, it is arranged like a seasonal fukiyose, as though gathered from wind-blown autumn leaves. The tawara-age has…

Berkshire pork baked in a salt crust

Light Kuzu-Thickened Broth

A stock is taken from white fish bones and crab, and it is finished as a light kuzu-thickened broth. Grated yuzu is sprinkled in as an aromatic…

Chicken Tenderloin, Late-Autumn Grilled; Red Cabbage and Lemon, Pressed Layers; Taro, Sesame-Salt Grilled; Kabocha in Its Own "Overcoat"; Corn in a Golden Coat; Chinese Yam with Tiny Pickled Plum Flavor; Tofu, Red Grape

For the kabocha in its own "overcoat": Western-style kabocha is cut into bite-sized pieces, steamed, and left to cool. Then the peel that was removed…

Miso-based broth, Pacific saury fish dumplings, buckwheat dumpling, fried wheat gluten, taro, winter melon, daikon, carrot

From a craftsman's standpoint, nabe (hot pot) dishes are sometimes spoken of critically, along the lines of 'that's lazy work, beneath a professional…

Roasted sweet potato

King crab nori roll

The fried dish's king crab nori roll — since I was able to get good king crab, I wrapped the leg meat in Asakusa nori and used mitsuba to create a…

Mushroom rice porridge, Japanese pickles, daikon three ways

For the rice course of the dinner set, plain white rice cooked from local rice, or a seasonal takikomi rice such as mushroom rice, seem to be well…