三浦二美男
As for the clear-soup course's abalone liver shinjo — many guests dislike and avoid abalone liver, so I devised this as a way to use the liver in…
For the fried course's persimmon cup with first ice: hollow the persimmon into a cylinder and sear it once with a torch — this brings out more…
The turnip kinuta-maki uses both the turnip's flesh and its stems. The surrounding trimmings can also be used for things like pickles. For the turban…
For the appetizer, nagaimo somen-style, I blanch the nagaimo briefly so its sliminess comes off cleanly. As for the saimaki shrimp, since even the…
For the grilled course's Shonai-fu ginkgo-leaf-style grill: I wanted to make a grilled dish using inexpensive Shonai-fu (a wheat-gluten product from…
For the Amagi wasabi dressing, I order wasabi from the Amagi region and use it in the dressing. Since this dish is made entirely from vegetables, I…
