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Japanese Chefs Recipes

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  • 小村隆

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  • Read the article: Splendid alfonsino grilled with sansho leaf, cherry-leaf sushi, mugwort tofu, baby octopus simmered to a cherry-pink hue, fava beans simmered jade green, rapeseed blossoms and icefish, lotus root castella, lily bulb dumplings

    Splendid alfonsino grilled with sansho leaf, cherry-leaf sushi, mugwort tofu, baby octopus simmered to a cherry-pink hue, fava beans simmered jade green, rapeseed blossoms and icefish, lotus root castella, lily bulb dumplings

    For the appetizer, the splendid alfonsino grilled with sansho leaf buds is prepared by cleaning the fish as usual, filleting it into fillets, salting…

    • Kaiseki cuisine
    • Spring
  • Read the article: Sakura shinjo

    Sakura shinjo

    The soup course is sakura shinjo. Raw fish flesh is thinned with kombu dashi, grated yamato-imo (a sticky mountain yam) is added, and desalted cherry…

    • Kaiseki cuisine
    • Spring
  • Read the article: Tender-simmered beef cheek

    Tender-simmered beef cheek

    For the simmered course's tender-simmered beef cheek, the beef cheek is softened and rehydrated using a pressure cooker. The seasoning base is…

    • Kaiseki cuisine
    • Spring
  • Read the article: Phyllo-wrapped bake

    Phyllo-wrapped bake

    For the grilled course's phyllo-wrapped bake, pate filo is something like the wrapper used for Middle Eastern spring rolls. It comes in thin sheets…

    • Grilled dish
    • April
  • Read the article: Crab Salad Assortment

    Crab Salad Assortment

    For the vinegared dish, the ponzu jelly (ponzu, a citrus-soy sauce) is made by combining equal parts ponzu and dashi with powdered gelatin, letting…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • Spring