Read the article: White melon pressed with kombu
White melon pressed with kombu
As for the shiro-uri pressed with kombu — when you're stuffing something into shiro-uri, you tend to want to use a thin piece, but if you change the…
Hors d'oeuvre
As for the shiro-uri pressed with kombu — when you're stuffing something into shiro-uri, you tend to want to use a thin piece, but if you change the…
Akasaka/Akasaka Hikawa
Masaru Tanaka
Hotel Nikko Tokyo Japanese Restaurant "Sakura"
Shinji Kajiwara
As for the Calvados bottarga (karasumi): this time, I wanted to use something with a bit more character than ordinary brandy or sake, and after some…
Serves 1 · ¥860
Cook time 20 min
The New Okura, Yokohama
Toru Kato
For the third of the seasonal dishes, the simmering liquid used to steam-simmer the autumn-run bonito Ōmi-style roll is 5 parts dashi, 1 part mirin…
Ise-sada Main Store
For the eggplant yashio-ni, the eggplant is deep-fried, dropped into ice water, and left to absorb a strongly salted happō dashi (all-purpose…
First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…
Rokusaburo Michiba
As for the morning-dug daikon simmered with shuto: daikon is truly at its best when freshly dug, which is why I named it 'morning-dug daikon.' When…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
Tsukiji Tamura
(A drink shared over delicacies for the twelve zodiac animals, looking back on the year — all of it gentle on the body and low in calories.) We have…
Shiwasu, the old name for December, is said to come from a time of year so busy that even priests, or shi, are said to run about, or hashiru — though…
For isobe tofu, I crumble tofu and combine it with raw fish and wakame (seaweed), then run it through a food processor for a light, fluffy texture…
The appetizer course's basil sauce grilled scallop brings in an Italian influence. For the sauce, I finely mince fresh basil and combine it with…
This season's trout is rich and delicious, so for the cherry salmon achara-zuke I sandwiched it with achara-style pickled vegetables. The saimaki…
White Inn Takasaki, Takasaki
The appetizer course uses three kinds of river fish from Gunma. For the char kenchin-style roll with soy pulp, the fish's center bone is removed and…
Kagurazaka Restaurant Maki
The first course is abalone simmered until tender. It's a standard dish, but abalone really is the thing for summer. I didn't discard the innards --…
Ginza Tokinoniwa Ginza store
The shinogi — a small palate-easing course — mochi-mochi chimaki, has a soft, chewy, jiggly texture. Dashi is taken from dried scallops and simmered…
Kansai Chefs Association
The core of napa cabbage is sliced thin and used to wrap the scallop adductor muscle, deliberately pairing "white" with "white." It is finished with…
The oyster and napa cabbage roll is another dish well suited to large-quantity cooking. Kinu-kōya is made by blending koya-dofu (freeze-dried tofu)…
For the okra karakusa-dofu, simmer iwatake (rock tripe lichen) until soft and absorbent, then wring it out firmly — the tip will curl up into a…
Tsukiji Tamura
(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…
The gourd-shaped taro set in mint gelée doesn't match the season for this shape, but we made it into an attractive hyōtan (bottle-gourd) form…
Kioicho auspicious
Think of the lily bulb and ginkgo nut salad as a variation on zunda-ae (mashed-edamame dressing). We salt-steam the lily bulb, let it absorb a thin…
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