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

  • 川原正巳

  • Read the article: Sea Bream Nanban-zuke with Jasmine Fragrance

    Kamenoi Hotel Ako

    Sea Bream Nanban-zuke with Jasmine Fragrance

    This is a piece of vinegared-dish development built around jasmine tea. The deep-fried, vinegar-marinated sea bream was devised so guests can enjoy…

    • Kaiseki cuisine
    • Spring
    • clean and refreshing

    • Serves 2 · ¥500

    • Cook time 1 hr

  • Read the article: Kabocha squash manju chawanmushi with an oolong tea aroma

    Kamenoi Hotel Ako

    Kabocha squash manju chawanmushi with an oolong tea aroma

    This is a steamed dish made with oolong tea. For the kabocha manju chawanmushi, I used an oolong that's clean and light, without any off-flavors, to…

    • Kaiseki cuisine
    • Spring
    • clean and refreshing

    • Serves 1 · ¥150

    • Cook time 30 min

  • Read the article: Tajima Chicken Asuka-Nabe — Ceylon Tea Style

    Kamenoi Hotel Ako

    Tajima Chicken Asuka-Nabe — Ceylon Tea Style

    This is a small individual hot pot dish built around Ceylon black tea. (Reference: Ceylon black tea, 100 g: ¥570.) For the broth in the Tajima…

    • Kaiseki cuisine
    • Spring
    • creamy

    • Serves 1 · ¥350

    • Cook time 30 min

  • Read the article: Sea bream baked in an Earl Grey salt crust

    Kamenoi Hotel Ako

    Sea bream baked in an Earl Grey salt crust

    This is a piece of Japanese cuisine built around Earl Gray tea. (Reference: Earl Gray, 100 g: ¥670.) I hope that pairing black tea — a drink most…

    • Kaiseki cuisine
    • Spring
    • mild and clean-tasting

    • Serves 1 · ¥900

    • Cook time 1 hr

Sort
4results