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
4 results

  • 佐藤武紀

  • Read the article: Kawamata shamo chicken nanban with perilla-seed sauce, warm udon

    Fukushima/Koriyama Homemade food Yoshifumi

    Kawamata shamo chicken nanban with perilla-seed sauce, warm udon

    A modern take on regional cuisine Original regional dishes: jūnen cold-sauce udon and egoma (perilla seed) dishes Fukushima Prefecture covers a large…

    • Kaiseki cuisine
    • Winter
    • rich and full-bodied

    • Serves 2 · ¥450

    • Cook time 50 min

  • Read the article: Hairy Crab Daikon Mochi and Hikina-mochi

    Fukushima/Koriyama Homemade food Yoshifumi

    Hairy Crab Daikon Mochi and Hikina-mochi

    A modern take on regional cuisine Original regional dishes: hikina-mochi (mochi rice with shredded dried vegetables), akasuji daikon mochi (made from…

    • Kaiseki cuisine
    • Winter
    • texture

    • Serves 2 · ¥600

    • Cook time 50 min

  • Read the article: Carp daikon-wrapped roll, takiawase

    Fukushima/Koriyama Homemade food Yoshifumi

    Carp daikon-wrapped roll, takiawase

    A modern take on regional cuisine Original regional dish: carp kanroni, a candied simmered carp Fukushima Prefecture covers a large area, comprising…

    • Kaiseki cuisine
    • January
    • mild and clean-tasting

    • Serves 4 · ¥540

    • Cook time 1 hr

  • Read the article: Aizu Horse Meat Tataki, Sango-hachi-zuke

    Fukushima/Koriyama Homemade food Yoshifumi

    Aizu Horse Meat Tataki, Sango-hachi-zuke

    A modern take on regional cuisine Original regional dish: Aizu raw horse meat Fukushima Prefecture covers a large area, comprising the Aizu…

    • Kaiseki cuisine
    • Winter
    • mild and clean-tasting

    • Serves 2 · ¥850

    • Cook time 30 min

Sort
4results