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Japanese Chefs Recipes

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4 results

  • 小針雄太

  • Read the article: Hayama Highland Pork Sango-hachi Roast Pork

    Koriyama Shikisai Ichiriki

    Hayama Highland Pork Sango-hachi Roast Pork

    We gave a modern arrangement to the Fukushima local specialties Hayama highland pork and sango-hachi pickling. This is a meat dish. For the Hayama…

    • Grilled dish
    • March
    • elegant

    • Serves 1 · ¥350

    • Cook time 2 hr

  • Read the article: Cabbage mochi, miso kanpura, and deep-fried simmered maple salmon with angelica shoots

    Koriyama Shikisai Ichiriki

    Cabbage mochi, miso kanpura, and deep-fried simmered maple salmon with angelica shoots

    This is a modern arrangement of a Fukushima local dish. The original local dish consists of "cabbage mochi, miso kanpura, and maple salmon." We…

    • Kaiseki cuisine
    • March
    • elegant

    • Serves 2 · ¥200

    • Cook time 50 min

  • Read the article: Horse meat jibu-ni, herring rolled in fried tofu skin, carp fluffy steamed fish dumpling, and Hakata-style layered napa cabbage

    Koriyama Shikisai Ichiriki

    Horse meat jibu-ni, herring rolled in fried tofu skin, carp fluffy steamed fish dumpling, and Hakata-style layered napa cabbage

    This is a modern arrangement of three representative Fukushima local dishes, presented as a takiawase using horse meat, sansho-pickled herring, and…

    • Kaiseki cuisine
    • March
    • mild and clean-tasting

    • Serves 1 · ¥350

    • Cook time 1 hr

  • Read the article: Shingoro, Okoge-Style, with Kozuyu Sauce

    Koriyama Shikisai Ichiriki

    Shingoro, Okoge-Style, with Kozuyu Sauce

    This is a modern arrangement of the Fukushima local dishes shingoro (a rice cake glazed with egoma, or perilla) and kozuyu (a dish simmered in dried…

    • Kaiseki cuisine
    • Spring
    • texture

    • Serves 1 · ¥140

    • Cook time 2 hr

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