生田勝敏
Made in a style resembling an appetizer course. As for the tomato-stuffed eggplant — a mild, low-acid variety usually eaten raw — since tomato and…
For the black abalone, abalone and daikon are placed together in a vacuum-sealed bag and steamed as is. This creates what is essentially a…
For the simmered course, the conger eel tōji-maki (a yuba-wrapped preparation named for Tōji temple) is wrapped in the green outer leaves of round…
The "mosso-gai" in the mosso-gai and potato-noodle steamed dish is a shellfish — a type of whelk — caught from the Sanriku coast up through Hokkaido…
For the summer vegetable pureed soup, Romanesco and onion are simmered together with hard clams and bacon; once the dashi flavor has come out, the…
For the nodoguro in fresh-greenery dressing, the nodoguro is wind-dried, steeped in a seawater-strength brine for about an hour, and then seared. I…
The molokheiya and icefish jelly is made by white-simmering the icefish in sake, water, and a touch of alum so it does not fall apart, then setting…
For the okoze wrapped in prosciutto, the fish is cut into a boneless fillet, lightly seasoned with salt and pepper, wrapped in prosciutto, and…
For the vinegared dish, the Japanese lobster is simply salt-grilled as is, and early-season matsutake mushrooms are also soaked in a light salt brine…
For the grilled tilefish with olive, a splash of pan glaze made from salted fermented seafood is worked in as a secret touch to add depth of flavor…
