尾崎一夫
For isaki (threeline grunt) in ishiru marinade, I take the flesh left over from making tataki, skin still on, and marinate it in ishiru — a…
¥399
Cook time 1 hr
Isaki (threeline grunt) deep-fried with ume vinegar is a fried dish for the height of summer, so I finished it with ume vinegar for a refreshing…
¥365
Cook time 1 hr
For the threeline grunt with kinjiso ohitashi, a dashi-marinated, blanched dish: kinjiso is a Kanazawa local vegetable, one of the Kaga heirloom…
¥155
Cook time 1 hr
The threeline grunt yawata-maki, a roll named for Yawata and traditionally wrapped around burdock root, uses the trim left over from slicing sashimi…
¥570
Cook time 1 hr
The salmon tri-color roll is defined by the contrast of its colors. Salmon and trout varieties are also vivid to look at. It's good for the sakizuke…
This is kinmedai shira-ae, splendid alfonsino dressed tofu-style. Since it's a dressed dish, the usual approach would be to toss everything together…
This is the season when turnips (kabura) start to taste their best. When frost falls, root vegetables push moisture out of themselves so they won't…
For the bundled matsuba-gani, I've cut it on the diagonal, since cutting it straight would make it look like a plum blossom — though in winter…
Kabura-zushi is definitely a winter food. Winter turnips firm up and become dense in flesh. Summer turnips have a lot of moisture, which suits them…
In keeping with the moon-viewing season, this plays on the idiom "the moon and the softshell turtle" (tsuki to suppon — things that resemble each…
