Read the article: Buckwheat groats wrapped in yuba
Buckwheat groats wrapped in yuba
The soup course is buckwheat groats wrapped in yuba. The buckwheat groats are well rehydrated and gently formed into a small ball with hanpen…
Clear-soup course / clear soup
The soup course is buckwheat groats wrapped in yuba. The buckwheat groats are well rehydrated and gently formed into a small ball with hanpen…
Kanda Myojin Shrine Choseiden
The simmered-soup course is prepared daigo-style. Dashi is taken from cherry salmon bones and trimmings, and rounded out with milk and other dairy…
Odawara SAKANA CUISINE RYŌ
For the soup course, mugwort sesame tofu uses mugwort powder. Knead the sesame tofu as usual, add in the rehydrated mugwort powder, and once it's…
For the shirako chakin, sea bream milt is pressed through a fine sieve, shaped into a chakin purse, steamed, and then opened up again. Kuzu starch…
Tsukiji Tamura
This is the square-cut turnip in the clear-soup course. Cutting turnip into squares leaves trimmings around the edges, so we grate those trimmings…
Kioicho auspicious
The clear-soup course is quail shinjo. Quail alone has a slight gaminess, so we combine it with ground chicken and add a small amount of sansho…
For the clear-soup course, the clam fukashi: this would ordinarily be made as clam shinjo, but since it's steamed until soft, I called it fukashi…
Yanagibashi Kameseirou
For the soup course's fat greenling kuzu-tataki, the fat greenling is filleted, boned, and split into two thin fillets so it resembles cherry blossom…
Rika Ogasawara
For the seared Shinshu Daio Iwana char soup: Shinshu Daio Iwana was developed as a white-fleshed counterpart to the red-fleshed Shinshu salmon. It's…
¥160
Cook time 1 hr
Kawasaki Japanese Cuisine Isawa
Tortoiseshell-cut aigamo (crossbred duck) is usually made with chicken, but this time I use aigamo for its distinctive aroma and umami, lending it a…
Makuhari Hotel The Manhattan Japanese Restaurant Origin
This is the palate-bridging course. We made it a somen dish in fukusa-style dashi (a softly egg-thickened broth). The two colors of somen are matcha…
White Inn Takasaki, Takasaki
This is the clear-soup course. Joshu free-range chicken, a Gunma breed, is used, and the stock is made from chicken bones and chicken feet (momiji)…
Otsuka Senya
The New Okura, Yokohama
Toru Kato
The clear-soup course's roasted-rice dashi is a soup base we often use from early autumn through winter. We roast the rice once, simmer it in dashi…
This is soup course six (Hagi). In Yamaguchi, plenty of small tilefish come in, and wakame is also harvested in abundance. I steamed both and…
This is soup course four (Mine). Choshu Akajidori chicken is usually prepared as a simmered assortment, but this time I tried a somewhat…
This is soup course three (Iwakuni, Hagi). It is a shinjo made by combining Iwakuni lotus root with ground lizardfish paste, then steamed.
Kawasaki Japanese Cuisine Shunsai Nishiya
Masaru Nagano
This is a clear-soup course. Regarding the Japanese spiny lobster shinjo, the fishing season for Ise lobster opens in August in the Sotobō region and…
Hatagaya, Shonaisho
This is a simmered soup course. For the pheasant wing, the bone is hollowed out and a hollow burdock root tube is inserted; it's simmered together…
For the snow-ring lily bulb, we clean the lily bulbs, steam them, and pass them through a fine sieve; to 100g of this puree we mix in about ten…
Yoshiharu Kasai
For the crab shabu-shabu clear-soup course, we cut egg tofu into a moon shape and used napa cabbage as the green garnish. The crab is quickly…
For the avocado surinagashi, I first blanch the avocado, press it through a sieve, and set it aside. As for the fancy term I just used — that's…
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