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Japanese Chefs Recipes

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7 results

  • 菊池昌一郎

  • Read the article: Kuruma Prawn Checkerboard, Kinko and Scallop Shinjo Wrap, Mountain Yam and Salmon Roe, Sesame Daigo, Warm-Smoked Salmon Kinuta-Maki, Early Bamboo Shoot in Habutae Kinome Coating

    Fujikyu Group

    Kuruma Prawn Checkerboard, Kinko and Scallop Shinjo Wrap, Mountain Yam and Salmon Roe, Sesame Daigo, Warm-Smoked Salmon Kinuta-Maki, Early Bamboo Shoot in Habutae Kinome Coating

    These are the appetizers. For the kinko (a traditional dried sea cucumber) and scallop fish-paste dumpling wrap: when I was young I was taught to…

    • Hors d'oeuvre
    • December
  • Read the article: Winter Yellowtail Teriyaki, Seared Wagyu Sirloin, Vegetable Pickles

    Fujikyu Group

    Winter Yellowtail Teriyaki, Seared Wagyu Sirloin, Vegetable Pickles

    This is the grilled hassun (seasonal assortment course). Winter yellowtail teriyaki is usually grilled with a soy-based tare sauce, but this time I…

    • Grilled dish
    • December
  • Read the article: Shirona Greens and Clam Soup, Fugu Skin Two-Layer Aspic

    Fujikyu Group

    Shirona Greens and Clam Soup, Fugu Skin Two-Layer Aspic

    There are two appetizers today. For the shirona greens and clam soup, I use shirona — a mild, characterless leaf vegetable that, back when I worked…

    • Opening appetizer
    • December
  • Read the article: Turnip Daruma Anpei, Tilefish, Plum-Blossom Shinjo

    Fujikyu Group

    Turnip Daruma Anpei, Tilefish, Plum-Blossom Shinjo

    For the soup course: turnip daruma anpei. I add a generous amount of grated turnip to the fish-paste dumpling mixture to make a soft anpei-style…

    • Clear-soup course / clear soup
    • December
  • Read the article: Dutch-style shrimp-shaped taro, seared scallop, plain-fried Manganji pepper, kuchiko

    Fujikyu Group

    Dutch-style shrimp-shaped taro, seared scallop, plain-fried Manganji pepper, kuchiko

    This is the additional hearty course. Ebi-Imo Oranda-Style: the ebi-imo (a shrimp-shaped taro) is slowly simmered to absorb the broth, then briefly…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • January
  • Read the article: Kombu-Pressed Fugu

    Fujikyu Group

    Kombu-Pressed Fugu

    This would normally be a straightforward sashimi course, but this time I used fugu (pufferfish). For the kombu-pressed fugu, I sandwich the fugu…

    • Kaiseki cuisine
    • December
  • Read the article: Matsuba Crab

    Fujikyu Group

    Matsuba Crab

    This is the palate-settling course before the rice course. The Tsugaru mizore-zu is made by cutting apple, setting its color in salted water, slicing…

    • January
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