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  • 小野田克弘

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  • Read the article: Pike conger at season's end

    Pike conger at season's end

    For the simmered soup course, I used pike conger at the close of its season, coated in kuzu starch. Since the soup course is the centerpiece of the…

    • Clear-soup course / clear soup
    • Fall
  • Read the article: Butterfish Wrapped in Kuzu Leaf and Grilled

    Butterfish Wrapped in Kuzu Leaf and Grilled

    For this grilled dish, I use an old-fashioned hibachi brazier. It is arranged with lava rocks to create a stone-grilling effect, and a mesh net…

    • Grilled dish
    • Fall