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Japanese Chefs Recipes

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  • 稲葉三郎

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  • Read the article: Herring roe and mountain yam, black soybeans and lily bulb, candied dried sardines and walnuts

    Herring roe and mountain yam, black soybeans and lily bulb, candied dried sardines and walnuts

    The three-item assortment of celebratory dishes is delicious even prepared in the old-fashioned way, but I added a small twist to each. For the…

    • Hors d'oeuvre
    • January
  • Read the article: Pufferfish aspic, grilled shimeji and salmon roe, five-color crab namasu

    Pufferfish aspic, grilled shimeji and salmon roe, five-color crab namasu

    For the maezara (appetizer plate), I made three dishes, each using a distinctively flavored vinegar. As for the fugu nikogori, I set fugu skin into a…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • January
  • Read the article: Ise lobster, golden-style; grilled yellowtail and daikon; oyster, snow-flower grilled

    Ise lobster, golden-style; grilled yellowtail and daikon; oyster, snow-flower grilled

    As for the grilled-plate course dish Ise lobster ōgon, when using frozen lobster there is a bit of an off-smell, so I worked a small amount of…

    • Grilled dish
    • January
  • Read the article: Sea bream deep-fried head with grated daikon topping

    Sea bream deep-fried head with grated daikon topping

    For the bowl-plated course's tai kabuto-age with mizore topping, when re-frying the tai, fry it slowly and thoroughly, to the point where guests can…

    • Deep-fried dish / fried dish
    • January
  • Read the article: Uni and kumquat

    Uni and kumquat

    For the soup-course dish uni and kumquat, since it's New Year's, I added glutinous rice flour to bring out a mochi-like texture. With plum-shaped…

    • Clear-soup course / clear soup
    • January