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Persimmon shira-ae

For the persimmon tofu-dressed salad: simmer all the ingredients to season them through, then dress with the shira-ae dressing. What matters here is…

Taro stem with fermented bonito-viscera sauce

The shuto sauce on the hasu-imo ends up with a thick, clinging texture much like an egg-yolk vinegar sauce. Cooking it in a hot water bath gives more…

Crab chrysanthemum roll, persimmon tofu-dressed salad, taro stem with fermented bonito-viscera paste sauce

For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…

Okoze in a softshell-turtle-style stew

Ark shell, gaper clam, cockle, small clam adductors, motte-giku chrysanthemum, cucumber, kabocha squash, carrot, julienned scallion

For the vinegared course, I quickly seared shellfish like ark shell and arranged them in a scattered style evoking gathered autumn leaves. It's…

Tamba-style grilled tilefish

The grilled course's Tamba-style grilled tilefish sandwiches matsutake mushroom between two pieces of tilefish and grills it; the matsutake has been…

Crab chrysanthemum roll

For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…

Simmered Tuna and Turnip

For the simmered course's simmered tuna and turnip: turnip is normally simmered in a dashi made with chicken fat, but this time I used tuna back fat…