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Japanese Chefs Recipes

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869 results

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  • Read the article: Yonezawa carp, promoted by Lord Uesugi Yōzan — carp umani

    Yonezawa carp, promoted by Lord Uesugi Yōzan — carp umani

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

    • Simmered / warm / steamed / combination-simmered
    • Fall
  • Read the article: Yamagata's four seasons in a bowl — Summer (whale soup)

    Yamagata's four seasons in a bowl — Summer (whale soup)

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

    • Clear-soup course / clear soup
    • Fall
  • Read the article: Soft Millet Fu

    Soft Millet Fu

    Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

    • Shojin cuisine / macrobiotic
    • Winter
  • Read the article: Turnip Stuffed with Swimming Crab

    Turnip Stuffed with Swimming Crab

    • Simmered / warm / steamed / combination-simmered
  • Read the article: Semba-style checkerboard mackerel tofu

    Semba-style checkerboard mackerel tofu

    Since ichimatsu mackerel tofu is done Semba-style, it would normally be loaded with plenty of mackerel and daikon, but here I take a stock from…

    • Fall

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