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

  • Hideki Nakajima

Sort
2results
  • Read the article: Milt gratin in a yellow yuzu shell, finished with Saikyo miso

    Akasaka Ni No Mae

    Hideki Nakajima

    Milt gratin in a yellow yuzu shell, finished with Saikyo miso

    Cleaning pufferfish milt is done carefully, to remove any fishy smell. How it's handled changes the mouthfeel, so it's a step that requires real…

    • Kaiseki cuisine
    • Winter
    • rich and full-bodied
  • Read the article: Snow crab and sesame tofu, aromatically steamed, yellow yuzu, Kujo scallion, fragrant mushroom

    Akasaka Ni No Mae

    Hideki Nakajima

    Snow crab and sesame tofu, aromatically steamed, yellow yuzu, Kujo scallion, fragrant mushroom

    We break down the snow crab right in front of the guest, and it's popular enough that guests from overseas often film it. Kōtake mushroom (a fragrant…

    • Kaiseki cuisine
    • Winter
    • deep, layered flavor