Read the article: Sweetfish grilled with a rice-starch glaze
Sweetfish grilled with a rice-starch glaze
For the ayu oneba-yaki, we grill the reverse side until crisp.
田村光男
For the ayu oneba-yaki, we grill the reverse side until crisp.
As for the tomato tofu in the appetizer course, when combining pearl agar in the pot, stop the heat at 80°C so that air bubbles don't form, and wring…
For the beef tongue miso pickle, we simmer the beef tongue in a pot for about one to two hours, adding inexpensive beer to make it tender, and then…
For the appetizer squid and egg-yolk yawata-maki, we roll it up yawata-style, simmer it in egg yolk, and then lightly torch the surface to add a…
As for the silk leaf terrine, Yokohama, where I work, is right now holding its 150th-anniversary celebration of the port's opening. In years past…
For the yōrō sea urchin tofu in the clear-soup course, we grate mountain yam and pound Chinese yam, bind them with a little raw fish paste, and set…
Stuffed, simmered eel: grill until fragrant, then steam. Piercing the bone from both sides with a skewer loosens it for removal. Insert udo and…
Crispy-fried curled shrimp: drying it before frying crisps it more. Served with light ume salt; for fun we built a raft from sweet potato.
For the vinegared dish, the base stand was made by peeling a watermelon radish. The ball in the coin-shaped octopus is rice cooked with octopus —…
For the soup course, playing on the 'one-spoon' style of dish that was trendy about one to two years ago, I wanted guests to enjoy three small soup…
The grilled course, suzuki tea-smoked, was meant to be something of a showpiece for this exhibition, made with the image of chatsū, a tea-flavored…
For the white melon stuffed with bottarga, we grate the bottarga and freeze-dried tofu separately, then knead them together before using.
Next is the grilled course. For the candied new ginger, simmer it down using sugar at roughly 80% of the ginger's weight (a ratio of about 10 to 8)…