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  • Read the article: Red sea bream, turnip-steamed and topped with silver sauce

    Chitose Funabashi Shunsai Kumagura

    Red sea bream, turnip-steamed and topped with silver sauce

    We cut the kuruma prawn into about 5 small pieces, keeping the balance with the other ingredients in mind. For the turnip combined with meringue, the…

    • Kaiseki cuisine
    • Summer
    • traditional
  • Read the article: Three-Fruit Jelly Terrine

    Chitose Funabashi Shunsai Kumagura

    Three-Fruit Jelly Terrine

    Because the fruit is arranged in two layers, we pour the jelly base in five to six separate stages. If each layer isn't poured before the surface has…

    • Kaiseki cuisine
    • Summer
    • fresh and dewy