Read the article: Grilled Fruit
Grilled Fruit
For dessert, the grilled fruit: hollow out an iyokan (a Japanese citrus) to make it into a container.
山口利和
For dessert, the grilled fruit: hollow out an iyokan (a Japanese citrus) to make it into a container.
For the warm dish course: simmer the vegetables, fu (wheat gluten), and shrimp in white happō dashi beforehand. Coat the duck meat with potato starch…
As the spring vegetable course, the bamboo shoots, udo, and horsetail shoots dressed with kinome: remove the bitterness from the bamboo shoots and…
For the grilled course, salt-grilled nodoguro: fillet the nodoguro into three pieces (sanmai-oroshi), remove the small bones, lightly salt it, cut it…
For the rice course, clam rice: extract the clam's dashi, remove the meat from the shells, score it finely, and cut it into bite-sized pieces…
For the tome-zakana (final sake-accompanying dish before rice): coat the gasu ebi and Kaga lotus root with kuzu starch and deep-fry them in oil.
For the soup course, the fat greenling kuzu-tataki: fillet the fat greenling into three pieces, remove the small bones, salt it lightly, score the…