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Japanese Chefs Recipes

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7 results

  • 遠藤十士夫

  • Read the article: Peeled burdock simmered to a pale white finish

    Cooking Institute Aoyama Club

    Peeled burdock simmered to a pale white finish

    Based on the concept of "making all our products by hand," we will be presenting the series "The work we want to share." We will carefully explain…

  • Read the article: Dish styled after a court hunting robe

    Cooking Institute Aoyama Club

    Dish styled after a court hunting robe

    Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

  • Read the article: Mountain yam grilled with golden egg yolk

    Cooking Institute Aoyama Club

    Mountain yam grilled with golden egg yolk

    How to Make Kōbi-yaki Mountain Yam For kōbi-yaki mountain yam, peel the mountain yam thickly and cut it into pieces of a suitable size. Put the…

  • Read the article: White fan-shaped vinegared dish

    Cooking Institute Aoyama Club

    White fan-shaped vinegared dish

    Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

  • Read the article: Hoshina

    Cooking Institute Aoyama Club

    Hoshina

    Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

  • Read the article: Offshore Matsushima

    Cooking Institute Aoyama Club

    Offshore Matsushima

    How to Make Oki no Matsushima (Pine-Clad Island Offshore) This dish is styled after a pine-covered island out at sea. Because it isn't especially…

  • Read the article: Hasekura-style celery

    Cooking Institute Aoyama Club

    Hasekura-style celery

    How to Make Celery Hasekura-gonomi Celery hasekura-gonomi is made by tearing the celery into suitable pieces; the leaves are salt-boiled and cooled…

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