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

  • 森川保

Sort
2results
  • Read the article: Blanched pike conger, fried in batter, matsutake, fig, shuto cheese

    Ishikawacho Cuisine Morikawa

    Blanched pike conger, fried in batter, matsutake, fig, shuto cheese

    The shuto cheese served alongside the fried dish is made by adding sake to bonito shuto to draw out a stock, straining it, then adding egg yolk and…

    • Kaiseki cuisine
    • Fall
    • hearty and satisfying
  • Read the article: Ayu clear broth, grilled ayu, winter melon, wood ear mushroom, water shield, baby melon, a touch of yuzu

    Ishikawacho Cuisine Morikawa

    Ayu clear broth, grilled ayu, winter melon, wood ear mushroom, water shield, baby melon, a touch of yuzu

    For the sweetfish in clear seafood broth, we draw the dashi using dried sweetfish. This adds a deep sweetfish umami to the soup broth, different from…

    • Kaiseki cuisine
    • concentrated flavor