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

  • Yasuhiko Jinno

  • Read the article: Low-Temperature Roasted Wagyu with Foie Gras

    Fukushima Koriyama Hotel Hana no Yu

    Yasuhiko Jinno

    Low-Temperature Roasted Wagyu with Foie Gras

    A modern take on regional cuisine Original regional dish: roast wagyu Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…

    • Kaiseki cuisine
    • Winter
    • evocative charm

    • Serves 1 · ¥1,056

    • Cook time 5 hr

  • Read the article: Truffle Wappa-meshi

    Fukushima Koriyama Hotel Hana no Yu

    Yasuhiko Jinno

    Truffle Wappa-meshi

    A modern take on regional cuisine Original regional dish: wappa-meshi, rice steamed in a bentwood box Wanting to seek out the long-transmitted dishes…

    • Kaiseki cuisine
    • Winter
    • photogenic

    • Serves 2 · ¥879.3

    • Cook time 5 hr

  • Read the article: Dried cod, fukume-ni

    Fukushima Koriyama Hotel Hana no Yu

    Yasuhiko Jinno

    Dried cod, fukume-ni

    A modern take on regional cuisine Original regional dish: simmered bōdara Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama…

    • Kaiseki cuisine
    • Winter
    • mild and clean-tasting

    • Serves 1 · ¥284.6

    • Cook time 5 hr

  • Read the article: Carp, thick-soup style

    Fukushima Koriyama Hotel Hana no Yu

    Yasuhiko Jinno

    Carp, thick-soup style

    A modern take on regional cuisine Original regional dish: koi-koku Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…

    • Kaiseki cuisine
    • Winter
    • mild and clean-tasting

    • Serves 2 · ¥127

    • Cook time 1 hr

Sort
4results