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Buckwheat-flour cloudy broth

This is the clear-soup course. For the buckwheat-flour cloudy broth, buckwheat flour is added to bonito dashi and reduced by about a tenth. Because…

Pheasant Surinagashi

Clam and Lotus-Root Mochi, Clear Salt Broth

This is the clear-soup course. It is our regular clam and lotus-root mochi soup. Lotus root can take on many different textures depending on how it…

Manila clams

Potato isn't used all that much in Japanese cuisine, but if you cut it into fine strips and simply bring dashi to a quick boil and drop them in, it…

Shrimp in a light, misty-textured broth

This is the clear-soup course. For the shrimp oboro-style, peel raw small-grade kuruma prawn, mince it with the back of the knife, and briefly cook…

Sea urchin-capped crab fish-paste dumpling, chrysanthemum style

This is the clear-soup course. For the uni-capped crab shinjo, chrysanthemum style, raw fish paste is loosened with picked crab meat, tsukune-imo (a…

Negima Tofu Congee

This is a soup course. The negima tofu congee is based on two things: tofu congee, in which tofu is cut to the size of rice grains, thin kuzu-starch…

Tilefish in a clear broth made from its own bones

This is the clear-soup course. For the tilefish clear seafood broth, the tilefish is lightly salted, grilled, and placed once into the clear soup…

Pike conger somen

For the hamo somen in the soup course, the hamo is washed, opened, bone-scored, skinned, then run through a food processor into a mince. It is…

Pufferfish milt pureed soup

This is the soup course. Once fugu season arrives, fugu skin inevitably ends up left over. Wondering if there was some way to use it, I tried…

Crab and Yam Temari Dumpling

This is the soup course. For the crab and yam temari dumpling, I used snow crab. The yam batter inside was made a little fluffier than a soft…

Pike conger wrapped in Kamo eggplant

For the clear-soup course, I used hamo, a summer standard. The skin of hamo is tough, so the key is to first soften the skin with a torch or direct…

Flathead, hot-oil sear

This is the soup course. For the oil-seared preparation, I used flathead. Its skin has a somewhat pronounced character, so I poured hot oil over it…

Sea-bream-roe shinjo tree-ring roll

This is the soup course. For the sea bream in the sea-bream-roe shinjo tree-ring roll, I use the skin and offcuts left over from filleting sashimi…

Autumn Mackerel Matsumae-Style

The soup course is autumn mackerel matsumae-style. The mackerel is filleted, checked for bones, and salted. The bones and trimmings are salted and…

Clear-Broth Style

The soup course is a fried okoze soup. I deep-fry the okoze, pass it through dashi to remove excess oil, quickly let it soak up the seasoning, and…

Kabocha squash and pearl onion pureed soup, abalone

The soup course is a kabocha squash and pekorosu pureed soup. Pekorosu are small pearl onions. I slice the pearl onions and saute them in a dry…

Deep-Fried Egg-Soaked Bread with Steamed Uni

For the deep-fried egg bread, I cut bread into thick slices, let it soak up a savory egg-tofu custard base, and steam it until set and firm. Then I…

Cloudy Chicken Broth

For the stuffed tomato, I blanch and peel Amela tomatoes, remove the seeds, and sun-dry them somewhat to draw out some of the moisture. Then I fill…

Pheasant clear soup, tomato in a kuzu-thickened broth

The soup course is pheasant clear soup. They say that when pheasant is properly aged, eighteen kinds of amino acids develop in it, of which nine are…

Twist on julienned vegetable soup

It contains salt-grilled sea bream and julienned vegetables rolled in a tofu base. I added egg white and lard to the sieved tofu. Sawani-wan normally…

Tea-infused clear soup, red sea bream wrapped in paper-thin daikon

For the soup course, since it was New Year's, I used sea bream. I salt the red sea bream (madai), wrap it in a paper-thin sheet of daikon cut by the…

Kabocha pureed soup, gurnard dusted with kuzu starch

The clear-soup course is kabocha surinagashi, based on a flavorful kusa-dashi, a stock made from fish bones and trimmings. A torch is used to sear…

Broth made with Izu-region bonito flakes, eight-cup tofu

The soup course is eight-cup tofu, based on the Edo-period tofu cookbook Tofu Hyakuchin, known in English as One Hundred Tofu Recipes. This time it…