市川真克
For the grilled course's eel-fin rolls: there is a variety of sweet pepper that's thick, long, and not very spicy, which I cut into thin strips…
As for the simmered oyster tofu: fold finely sieved oysters into a tamago-dōfu (savory egg custard) base, steam it, and let it absorb the flavor —…
For the vinegared dish's salmon roll: cut the salmon into thick hane-giri slices, wrap it in wax paper, and flatten it out thin with a meat chopper…
As for the spiny lobster marinated in soy sauce: in Kamogawa, spiny lobsters weighing around 100g come ashore, and since they're inexpensive at about…
As for the appetizer course's whale tofu: Wada-machi in Chiba (now merged into Minamibōsō City) is home to one of the few whaling bases still…
For the soup course: Chiba has quite a few fasting retreats where people walk around drinking nothing but brown rice broth, so I tried making this in…
For the mushroom medley, we use large hon-shimeji mushrooms cultivated by Yamasa Shoyu (a corporate sponsor of this association).
