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

  • 東恵輔

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: Sesame Soy-Milk Somen -- Using "Macro Tare"

    Saryo Ichimatsu

    Sesame Soy-Milk Somen -- Using "Macro Tare"

    We thought about "Giving Value to Vegan Cuisine" by making use of a sauce that delivers impact without any animal-derived ingredients. The "Macro…

    • Kaiseki cuisine
    • Summer
    • clean and refreshing

    • Serves 1 · ¥238

    • Cook time 30 min

  • Read the article: Sesame Soy-Milk Sōmen with 'Macro Tare' Sauce

    Saryo Ichimatsu

    Sesame Soy-Milk Sōmen with 'Macro Tare' Sauce

    'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…

    • Kaiseki cuisine
    • Summer
    • clean and refreshing

    • Serves 1 · ¥238

    • Cook time 30 min