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  • Read the article: Autumn-Colored Namasu

    Autumn-Colored Namasu

    The autumn-colored namasu is essentially a scaled-down vinegared dish. Normally I toss everything together, but this time I separated the components…

    • Opening appetizer
    • Fall
  • Read the article: Nagaimo with Funazushi

    Nagaimo with Funazushi

    For the sake-pairing dish nagaimo with funazushi, I finely shred trimmings of the funazushi's crucian carp, season it with light soy sauce and sake…

    • Opening appetizer
    • Fall
  • Read the article: Carp simmered in a sweet glaze

    Carp simmered in a sweet glaze

    • Opening appetizer
    • November
  • Read the article: Seared Kuruma Prawn

    Seared Kuruma Prawn

    For the seared kuruma prawn, I simply sear the prawn briefly, leaving it almost raw. I pour a mild, drinkably light shuto broth (a salty preserve of…

    • Opening appetizer
    • Winter

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