Japanese Chefs Recipes

  • ABOUT

    • What is Japanese Chefs Recipes?

    • Operating Organization

    • Membership types

    • Membership registration process

    • FAQ

  • SEARCH

  • PICKUP

    • Professional Basics

    • This professional technique

    • Food Development Lab

    • Gibier × Japanese cuisine

    • Top Chef Selection ~Pioneers~

    • This work I want to convey

    • The ABCs of Dashi

    • The ABCs of Preparation

  • COURSE

    • Yayoi (March)

    • Uzuki (April)

    • Satsuki (May)

    • Minazuki (June)

    • Fumizuki (July)

    • Hazuki (August)

    • Nagatsuki (September)

    • Kannazuki (October)

    • Shimotsuki (November)

    • Shiwasu (December)

    • Mutsuki (January)

    • Kisaragi (February)

  • CHEFS

  • SIGN UP

  • LOG IN

  • Banner
  • Banner
  • Banner
  • Banner

Find recipes

Advanced search

Sign up

  • MY PAGE
  • How to stop/change membership fee payment
  • Terms of Service
  • Privacy Policy
  • Operating Organization
  • Disclosure based on the Specified Commercial Transactions Act
  • FAQ
Japanese Chefs Recipes

© Japanese Chefs Recipes. All rights reserved

  • Home

  • SEARCH

SEARCH

Filters

Keyword
Chef1
Browse all chefs
Pickup
Ingredient
Season
Dish Type
Style
Cost
Cooking Time
Servings
3 results

  • Jun Kurogi

Sort
3results
  • Read the article: Grilled sesame tofu

    Kurogi

    Jun Kurogi

    Grilled sesame tofu

    Carefully toasted, for a rich sesame flavor. Finished piping hot and silky-smooth under the oven's heat.

    • Opening appetizer
  • Read the article: Sleet-style duck clear soup

    Kurogi

    Jun Kurogi

    Sleet-style duck clear soup

    Warm the body with duck-and-kombu dashi. A harmony of flavor performed by eggplant and duck.

    • Clear-soup course / clear soup
  • Read the article: Crab rice

    Kurogi

    Jun Kurogi

    Crab rice

    Meat, legs, and crab miso alike... kobako crab in abundance. Japanese parsley added for good flavor balance.

    • Rice course