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
3 results

  • 石田元也

Sort
3results
  • Read the article: Chilled Tomato Sōmen

    Magaribana

    Chilled Tomato Sōmen

    This is a dish built on the unusual combination of "plant-based umami and animal-based oil," using oil as something added to the seasoning at the…

    • Kaiseki cuisine
    • June
    • clean and refreshing

    • Serves 1 · ¥138

    • Cook time 8 min

  • Read the article: Using Oil as the Sixth Taste

    Asakusa View Hotel

    Using Oil as the Sixth Taste

    "The umami of oil" is drawing attention as a new taste sensation following the traditional five basic tastes. Could making skillful use of this…

  • Read the article: Charcoal-grilled juvenile sweetfish

    Magaribana

    Charcoal-grilled juvenile sweetfish

    This is a dish that uses quite a number of different oils at the preparation stage. The young sweetfish are rinsed in water, vacuum-packed with olive…

    • Kaiseki cuisine
    • June
    • concentrated flavor

    • Serves 1 · ¥385

    • Cook time 15 min