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
3 results

  • 小林駿斗

Sort
3results
  • Read the article: Giving Value to Vegan Cooking Within Japanese Cuisine

    Akasaka Dormitory

    Giving Value to Vegan Cooking Within Japanese Cuisine

    This time, we explored how to give value to vegan cooking within Japanese cuisine — a challenge that has grown alongside the recent rise in inbound…

  • Read the article: Vegan kakuni (wave-cut konjac, accordion-cut shiro-uri melon, green taro stem, fan-cut carrot, potato mustard)

    Akasaka Dormitory

    Vegan kakuni (wave-cut konjac, accordion-cut shiro-uri melon, green taro stem, fan-cut carrot, potato mustard)

    Thinking of veganism as also a matter of religion, I wanted guests to be able to taste the best qualities of animal-derived ingredients through a…

    • Kaiseki cuisine
    • Spring
    • texture

    • Serves 6 · ¥80

    • Cook time 50 min

  • Read the article: Vegan simmered "pork belly", wave-cut konjac, accordion-cut white melon, green taro stem, fan-cut carrot, and taro mustard

    Akasaka Dormitory

    Vegan simmered "pork belly", wave-cut konjac, accordion-cut white melon, green taro stem, fan-cut carrot, and taro mustard

    For "Giving Value to Vegan Cuisine within Japanese Cuisine," thinking of veganism as also tied to religious belief, we wanted people who can't even…

    • Kaiseki cuisine
    • Fall
    • thickness

    • Serves 6 · ¥80

    • Cook time 50 min