井上稔
The simmered course's sarasa-dofu is made by heating tofu that has been simmered to absorb flavor, breaking it apart while mixing in the other…
Served in the glass dish is milk tofu. Traditionally this is set using milk from a cow that has just given birth, but this time whole, unadjusted…
The softshell-turtle broth style is often confused with the clear salt-based broth style, but it is simmered with roughly equal parts sake and water…
For the vinegared course's plum jelly, I combined red plum vinegar and white plum vinegar in roughly equal parts and set it with finely minced red…
The grilled course's sea bass smoke-grilled with Uji tea fragrance is actually wrapped in Mino paper and baked, designed so that when the guest…
For the shijimi clams of the doyo season grilled Mikawa-style, pond snails, which are in season around this time, would work just as well. Ground…
For the simmered horse mackerel curd, the horse mackerel is filleted into three pieces, well pounded, skinned, and minced; with no binder added at…
Layered egg is a dish from the old days, from a time when eggs were a precious commodity. Boiled eggs are sliced into rounds and arranged, the gaps…
For the appetizer of hamo trimmings dressed with konoko, kombu water seasoned with a little salt and sake is used when quickly blanching the hamo…
As for the higai simmered with shiso: since a rare catch of higai (a small river fish once favored by the Meiji Emperor) came in, I thought to…
Served in a physalis husk is the hamo roe marinated in konowata. When marinating the hamo's roe sac, be sure to stir it with chopsticks 2-3 times a…
