Read the article: Cherry salmon grilled with koji
Cherry salmon grilled with koji
The flower-cut lotus root is pickled in vinegar, so it's convenient to keep as is. For the domyoji (coarse steamed glutinous rice) grilled with…
武田信太郎
The flower-cut lotus root is pickled in vinegar, so it's convenient to keep as is. For the domyoji (coarse steamed glutinous rice) grilled with…
I sous-vide Yamagata beef, a branded beef from Yamagata Prefecture, to make a cold roast beef that keeps well refrigerated. Meat dishes are popular…
Yamagata is known for its soba, and since soba groats keep well, I use them often. Here I mixed them into a pounded shrimp fish-paste dumpling to…
The steeped soybeans with herring roe are made by soaking green soybeans in water overnight, then simmering them without letting the liquid boil…
Next is the simmered course. Karakai-ni uses karakai — a long-standing dried skate preserve made in Yamagata's landlocked interior, far from the sea…