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Japanese Chefs Recipes

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4 results

  • 荒井勇介

  • Read the article: Dried purslane simmered with mixed vegetables (Yamagata Prefecture)

    Tendo, Midori no Geihinkan Angelina

    Dried purslane simmered with mixed vegetables (Yamagata Prefecture)

    This is the first course. This purslane dish, hyo-boshi gomoku-ni, is one of the local dishes handed down in the Murayama region of Yamagata…

    • Kaiseki cuisine
    • Fall
    • fresh and dewy

    • Serves 1 · ¥120

    • Cook time 40 min

  • Read the article: Winter cod deep-fried in fine rice-cracker crumbs, fan-shaped deep-fried milt

    Tendo, Midori no Geihinkan Angelina

    Winter cod deep-fried in fine rice-cracker crumbs, fan-shaped deep-fried milt

    This is the deep-fried course. For the kandara mijinko-age, every January in the Shonai region of Yamagata Prefecture, the Kandara Festival is held…

    • Kaiseki cuisine
    • Winter
    • juicy

    • Serves 1 · ¥500

    • Cook time 30 min

  • Read the article: Yamagata Salmon "Nijizakura"

    Tendo, Midori no Geihinkan Angelina

    Yamagata Salmon "Nijizakura"

    This is a vinegared dish. Yamagata Salmon's "Nijizakura" is an ingredient developed over five years starting in 2013, born from producers' wish to…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • Fall
    • hearty and satisfying

    • Serves 1 · ¥700

    • Cook time 2 hr

  • Read the article: Simmered dried skate (Yamagata Prefecture)

    Tendo, Midori no Geihinkan Angelina

    Simmered dried skate (Yamagata Prefecture)

    This is a takiawase, a combination-simmered dish. "Karakai-ni" is also a Yamagata local dish, eaten at New Year's and on celebratory occasions…

    • Kaiseki cuisine
    • Winter
    • lingering finish

    • Serves 2 · ¥850

    • Cook time 3 hr

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