宮崎好章
For the simmered-dish course's shrimp tsukune, I make it twice a year — once when new spring onions come in, and once in autumn when the firm…
For the miso used in the conger eel and shrimp saikyo-yaki, at my restaurant I mix in about half as much inaka miso (country-style miso) with the…
For the grilled course's butterfish and uni kenchin-style grill, I always add a bit of tofu to the egg kenchin base — I think it gives a better…
For the grilled matsutake, I first grill the matsutake lightly, wrap it in pine needles, then wrap that in hōsho paper and grill it again. As for the…
As for the small sea bream and swimming crab in aromatic marinade, I lightly blanch the skin of the sea bream so no rawness lingers in the mouth — a…
The Japanese common squid with seared liver dressing is essentially a shiokara. I came up with it after a guest with weak teeth told me they couldn't…
The autumn-colored namasu is essentially a scaled-down vinegared dish. Normally I toss everything together, but this time I separated the components…
For the sake-pairing dish nagaimo with funazushi, I finely shred trimmings of the funazushi's crucian carp, season it with light soy sauce and sake…
