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Japanese Chefs Recipes

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  • Daima Sato

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  • Read the article: Simmered conger eel — burdock purée, green asparagus

    Fujisawa Second Generation Waraku

    Daima Sato

    Simmered conger eel — burdock purée, green asparagus

    Wanting to bring some Japanese character into the burdock purée, I added not just onion but also long green onion as an ingredient. I add fresh cream…

    • Kaiseki cuisine
    • Summer
    • concentrated flavor
  • Read the article: Kuruma prawn deep-fried in a straw-cape coating — young corn

    Fujisawa Second Generation Waraku

    Daima Sato

    Kuruma prawn deep-fried in a straw-cape coating — young corn

    By wrapping the first turn of julienned potato a little firmly and the rest loosely, the potato stays attached to the prawn and fries up beautifully…

    • Kaiseki cuisine
    • Summer
    • striking