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Clear dashi-vinegar dressing

For the shiitake in the suizu dressing, we score the surface lightly with a knife for ease of serving and eating. The hoshiko (dried sea cucumber…

Thin kuzu-thickened broth / thinly sliced bamboo shoot

For guests who are drinking sake, filling up on soup means they can't drink as much, yet they still want some soup somewhere along the way. With that…

King crab fish-paste dumpling

Spiny lobster simmered with lobster coral

This is a warm dish. The simmering liquid for the Ise lobster with coral includes the lobster's own tomalley. It doesn't need much simmering time for…

Fragrant Grilled Autumn Salmon

This is fragrant grilled autumn salmon, meant to be enjoyed with plenty of matsutake aroma. Since it is served on a white Western-style plate, we…

Soba-Gaki Broth

This is the bowl course. Since it isn't served in a wooden soup bowl, I've written 'bowl' with the stone radical rather than the wood radical this…

Clear soup, Japanese-style three-flavor sausage, matsutake mushroom, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, gold and platinum leaf, aromatic garnish: yuzu

Fish bone and pepper hot pot

Autumn-medley rice, closing soup, and pickles

Rock tripe dressed with grated daikon

Tsubo-tsubo, a small lidded vessel, is a piece placed beside the sashimi course in tea gatherings, at occasions such as kuchikiri — the opening of a…

Prayer-hands-shaped steamed fish cake

Sawani-Style Clear Soup

The soup is the usual sawani-style broth combined with deep-fried pike conger (hamo). Sawani soup normally uses pork fatback, but this time we used…

Ray and Seven-Color Vegetables Simmered Together

For the simmered course's ray and seven-color vegetables simmered together, rather than reconstituting the dried ray at room temperature, I place it…

Konjac in Plum Dressing

Deep-sea smelt, tagoto-style

For deep-sea smelt in tagoto style, we filleted the smelt into three pieces, and today wrapped it around shrimp meat, topped it with yuzu miso, and…

Salt Leaf, Shimeji Mushroom, and Pear Dressed with Yuba

For the salt leaf, shimeji mushroom, and pear dressed with yuba: I came across an ingredient called salt leaf, so I decided to bring it into this…

Mushroom Medley

For the mushroom medley, we use large hon-shimeji mushrooms cultivated by Yamasa Shoyu (a corporate sponsor of this association).

Yamagata's four seasons in a bowl — Winter (fermented soybean soup)

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Autumn eggplant and matsutake, clear soup

Autumn eggplant and matsutake sumashi-jitate is something I use every year once autumn comes: I quickly simmer the matsutake and eggplant and serve…

Mung bean shira-ae

Shark Fin Tofu

For the soup-bowl course, shark fin tofu, tofu and fish paste (surimi) are thinned with kelp dashi and formed into dumplings, then wrapped in shark…

Misty broth with clam dumplings

Conger Eel with Ginger Foam Jelly

For the conger eel with ginger foam jelly, the conger eel is cooked the same way as nitsuanago, the soy-simmered conger eel used for sushi. Take…

Okoze double-fillet roll, deep-fried

This is a deep-fried dish. For the okoze double-fillet roll, matsutake mushroom and steamed sea urchin are used as the core, rolled up, and…