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Japanese Chefs Recipes

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  • 福﨑佑成

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  • Read the article: Corn Fermented Butter, Japanese-Style Soy Milk Panna Cotta, with Shoyu-Kōji Caramel

    Autumn weather

    Corn Fermented Butter, Japanese-Style Soy Milk Panna Cotta, with Shoyu-Kōji Caramel

    When I did research for this dish, I found a source stating that "the word koku (body and richness) arose from the aging of grains." So, thinking…

    • Kaiseki cuisine
    • Summer
    • rich and full-bodied

    • Serves 14 · ¥320

    • Cook time 50 min

  • Read the article: What Is Koku?

    Nihonbashi Shin

    Jun Okada

    What Is Koku?

    The word "rich" is often used to evaluate food. But what exactly does richness mean?

  • Read the article: Fried Hamo and Shark Fin, White Miso Stew

    Autumn weather

    Fried Hamo and Shark Fin, White Miso Stew

    This time I thought I'd try using shark fin. Shark fin is a signature ingredient of Chinese cuisine, and I think people picture dishes with a color…

    • Kaiseki cuisine
    • Fall
    • concentrated flavor

    • Serves 4 · ¥480

    • Cook time 35 min