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Japanese Chefs Recipes

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  • 清水久雄

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  • Read the article: Habutae-Mushi, Jade Eggplant Ohitashi, and Liver Simmered Arima-Style

    Habutae-Mushi, Jade Eggplant Ohitashi, and Liver Simmered Arima-Style

    For the first course, a silken steamed custard, sea bream backbones are heavily salted and simmered at a rolling boil for four to five hours to draw…

    • Opening appetizer
    • Fall
  • Read the article: Sea Bream Chrysanthemum-Flower Roll

    Sea Bream Chrysanthemum-Flower Roll

    For the vinegared dish, sea bream chrysanthemum-flower roll (kikka-maki) uses the top fillet of sea bream: pare it into a thin sheet, salt it, then…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • Fall
  • Read the article: Awa Manjū in White Miso Broth

    Awa Manjū in White Miso Broth

    For the soup course's foxtail millet dumpling, if you soak the millet in water overnight, then steam it for four to five hours and knead it, it…

    • Clear-soup course / clear soup
    • Fall
  • Read the article: Sea Bream Autumn-Brocade Grill

    Sea Bream Autumn-Brocade Grill

    For the grilled course, I made three pieces of sea bream autumn-brocade grill, styled to evoke autumn foliage.

    • Grilled dish
    • Fall
  • Read the article: Sea Bream Steamed with Sake

    Sea Bream Steamed with Sake

    • Simmered / warm / steamed / combination-simmered
    • Fall