小川史郎
For the appetizer's kasutera shinjo, raisins are reconstituted in wine beforehand so their color doesn't fade. The ingredients are combined, poured…
For the crab apple gratin, deep-frying the apple whole first makes the skin easy to peel off by hand afterward, and it holds its shape well when…
For the simmered dish, the roe-bearing sweetfish is prepared by lining the pot with daikon peel, laying the grilled sweetfish on top, adding more…
For the grilled dish, barracuda with Rikyū-style tofu, the barracuda is grilled once, then topped with Rikyū-style sesame tofu and grilled again. In…
The soup course is a crab and lotus root yose. To keep the lotus root from discoloring, always soak it in vinegar water and then alum water. Boil it…
For the deep-fried course's eggplant stuffed two ways, one version has a whole eggplant hollowed out through the center with a tube cutter and filled…
