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

  • 北堀孝尚

Sort
2results
  • Read the article: Asari clams and rapeseed blossoms in mustard dressing, with lily bulb

    Akasaka Hitotsugi Bamboo Forest

    Asari clams and rapeseed blossoms in mustard dressing, with lily bulb

    As with the hamaguri clams, the key with asari clams too is not to overcook them, so they finish soft and tender.

    • Kaiseki cuisine
    • mellow
  • Read the article: Grilled spring pancake, duck, cucumber, scallion, cherry leaf, clam simmered Arima-style, sansho peppercorns

    Akasaka Hitotsugi Bamboo Forest

    Grilled spring pancake, duck, cucumber, scallion, cherry leaf, clam simmered Arima-style, sansho peppercorns

    If you overcook the clams they turn tough, so I think it's best to just barely warm them through in the marinade. I have the impression that Arima-ni…

    • Kaiseki cuisine
    • Spring
    • smooth