礒崎雄二
The clear-soup course: chestnut paste is combined with domyoji rice flour and shaped into a full moon, then steamed. The kaitoge, salted octopus egg…
This is the grilled course. For the young chicken moromi-yaki, chicken lightly salted is marinated for about a day in an unrefined miso mash to which…
The soup course is a green-hued preparation named for the bush warbler. For the clam sakura-mushi, domyoji flour is reconstituted in kombu dashi…
For the pinecone-cut tokobushi, the tokobushi is simmered until tender, then finished by adding sieved liver at the end. For the temari tuna with…
This is the vinegared dish. Live octopus is rinsed and its legs separated, the skin side is seared, and then the skin is peeled off; it is then…
The warm-dish course, Ise lobster shinjo, is made by flaking Ise lobster that has been boiled once and folding it into a mixture shaped like hanpen…
For the fried course, the lily bulb manju: steam the lily bulb with sake, press it through a sieve, mix in glutinous rice flour at a ratio of 30-40%…
For the grilled scallop with shuto (a salted fermented fish-innard paste), the scallop is marinated for about 20 minutes in shuto mixed with beaten…
First, these are three appetizer dishes. What is in the glass is the sea urchin's misty jellied mold. A thin rice-gruel base is set with gelatin, and…
For the hot dish course, the conger eel tsuto (straw-bundle) roll: simmer the conger eel until tender, bind it with fish paste as a binder, and roll…
