SEARCH

Akamachi and Bamboo Shoot Miso-yaki, Purple Sweet Potato Naruto-age

For the akamachi and bamboo shoot miso-yaki, the akamachi is filleted into three pieces, woven into a lattice pattern, salted, and grilled. The miso…

Jellied Pike Conger

This is a chilled simmered dish. For the hamo nikogori, take the stock from the bones. Fillet the hamo into three pieces and quickly blanch it once;…

Persimmon cup, reins-pattern vinegared dish, yuzu cup, almond tofu

The namasu served in the persimmon cup is arranged so the daikon and carrot resemble reins (tazuna), hence tazuna namasu. For the persimmon vinegar…

Winter daikon marinated Tosa-style with bonito flakes

Crab and egg spinach roll, small kuruma prawn in a bonito-soy marinade, matsutake mushroom, kombu-cured, fried ginkgo nuts, pine-needle-style fried thin noodles

Whale Skin and Dried Fig, Dressed in Vinegared Miso

The vinegared course is whale skin and dried fig dressed in vinegared miso. Salted whale skin is reconstituted by soaking it overnight in…

Edamame Tofu, Inro-Style Stuffed Preparation

The soup course is edamame tofu inro. After setting it in a rectangular setting mold, cutting the tofu into thin slices with a knife is quite…

Kuruma prawn and shark fin

Last is the additional course. This one takes its cue from Chinese cooking. I've turned a round eggplant into a bowl. For the shark fin, I finish it…

Papaya Bowl Soup, Whole Shark Fin, King Crab, and Turnip

For the substitute bowl course (kawaribachi), the papaya bowl needs alignment marks so the lid closes properly every time. When we serve it, we have…

Pickled plum broth, golden maple-leaf mountain yam

As done here, you can use finely shredded egg crepe with sea urchin mixed in, or a grilled sheet of sea urchin works just as well. For the softshell…

Burdock root with perilla seed dressing

Crab Salad

This crab salad is the opening course. We boil the crab, pick the meat apart, season it, and gather it into a cylinder, then wrap taro stem around…

Oyster and Napa Cabbage Roll

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)…

Winter mackerel and turnip sushi

Kabura-zushi is definitely a winter food. Winter turnips firm up and become dense in flesh. Summer turnips have a lot of moisture, which suits them…

Red miso soup, lotus-root mochi

Three-color mountain yam roll with sweet white sake sauce

With the three-color nagaimo roll in shirozake sauce, the difficulty lies in the thickness: keeping enough of the nagaimo's crisp, crunchy texture…

Sakura bamboo shoot, and more

For the clear-soup course, we used a dashi made by dry-grilling (su-yaki) local-fish bones and head trimmings, then rounded out the flavor with…

Cherry Blossom Deep-Fry

For the deep-fried course, choose large icefish (shirauo), stretch the raw flesh thin, coat it with cherry blossoms, and deep-fry.

Fat greenling grilled with burdock

For the fat greenling yawata-yaki, rinse the fat greenling, score the bones with fine honekiri cuts, marinate it in a san-do-wari - an equal-parts…

Dried horse meat

The foie gras, served as a thick, soup-like course, would use goose oil (duck fat) and a great many spices in a Western-style version, but since I…

Miso-grilled Spanish mackerel with butterbur sprouts

Mugwort tofu

Furofuki daikon

With furofuki daikon, you eat the daikon together with quail miso, but I finish the daikon itself lightly while grinding the quail miso firmly so its…

Deep-fried whiting burdock roll

As for the deep-fried whiting yawata-maki in the fried course, whiting good enough to serve even as sashimi comes in cheaply and in large quantities…