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
2 results

  • Akira Igarashi

Sort
2results
  • Read the article: Pacific saury grilled with its liver, Ishikawa baby taro

    Ebisu Japanese Food Igarashi

    Akira Igarashi

    Pacific saury grilled with its liver, Ishikawa baby taro

    I love eating, and I thought I'd be happy if I could make delicious food myself, so I entered the culinary path. I've been at this restaurant for a…

    • Kaiseki cuisine
    • Fall
    • pairs well with sake
  • Read the article: Pike conger and lotus root, steamed, chrysanthemum, matsutake

    Ebisu Japanese Food Igarashi

    Akira Igarashi

    Pike conger and lotus root, steamed, chrysanthemum, matsutake

    When wrapping the lotus root in hamo, brush on kuzu starch firmly with a pastry brush, but take care — depending on how the fine bone-cutting is…

    • Kaiseki cuisine
    • Winter
    • thickness