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Japanese Chefs Recipes

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4 results

  • Rika Ogasawara

  • Read the article: Shinshu salmon dressed with sunki

    Rika Ogasawara

    Shinshu salmon dressed with sunki

    This is the appetizer course. Shinshu salmon dressed with sunki: Shinshu salmon is a thick-fleshed, fine-grained fish that's delicious year-round…

    • Kaiseki cuisine
    • March

    • ¥100

    • Cook time 1 hr

  • Read the article: Shinshu Natural Ice Kombu-Press

    Rika Ogasawara

    Shinshu Natural Ice Kombu-Press

    This is the sashimi course. For the Shinshu Natural Water Kombu-Press, Shinshu's water is remarkably delicious and serves as an important seasoning…

    • Kaiseki cuisine
    • March

    • ¥150

    • Cook time 3 min

  • Read the article: Urui and Kaya-Nut Rice

    Rika Ogasawara

    Urui and Kaya-Nut Rice

    This is the rice course. For the Hosta Shoot and Torreya Nut Rice, Kaze Sayaka is Nagano Prefecture's original rice variety, with firm umami and…

    • Kaiseki cuisine
    • March

    • ¥150

    • Cook time 40 min

  • Read the article: Seared Shinshu Daio Iwana char soup

    Rika Ogasawara

    Seared Shinshu Daio Iwana char soup

    For the seared Shinshu Daio Iwana char soup: Shinshu Daio Iwana was developed as a white-fleshed counterpart to the red-fleshed Shinshu salmon. It's…

    • Kaiseki cuisine
    • March

    • ¥160

    • Cook time 1 hr

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