SEARCH

Winter Melon Steamed in Soup

Color mattered for the soup-bowl version, not here. A slice of ginger and scallion in light suppon (softshell turtle) broth, steamed about an hour…

Kuruma Prawn Simmered in Sake

This is starter two (Aio). Aio Bay was the first place in Japan to begin kuruma prawn aquaculture. As always, we simmer it in sake. Anno sweet potato…

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…

Mantis Shrimp Peacock, Tea-Flower Lily Bulb, Karasumi and Mini Melon Checkerboard, Mukago with Ocean-Scented Kuzu Suisen

This is an appetizer course. For the mantis shrimp peacock, the mantis shrimp is boiled in salted sake, then shelled, and rolled up with thin egg…

Served in a Deep-Fried Soba Basket: Burdock Tree-Ring Deep-Fry, Stuffed Lotus Root, and More

Finally, the fried course. Since today is an exhibition, we wove the basket from soba dough and deep-fried it. For the burdock tree-ring deep-fry…

Matsuba crab and thread-spool-cut mountain yam, fruit dressing

The vinegared dish is matsuba crab and mountain yam itomaki. A little lemon juice is added to the vinegar used to rinse the crab. The mountain yam is…

Ise lobster grilled Daitokuji-style

The grilled course is Ise lobster grilled Daitokuji-style. I split the Ise lobster in a pear-split cut, and at the end pour over Daitokuji natto, a…

Shrimp-shaped taro stuffed and deep-fried

Ōno Taro Arare-Age with Crab Ankake Sauce

For the taro arare-age in the takidashi preparation, I have tried taro from various growing regions, but this taro is extremely sticky and creamy…

Niigata sweet shrimp

Crab Salad Assortment

For the vinegared dish, the ponzu jelly (ponzu, a citrus-soy sauce) is made by combining equal parts ponzu and dashi with powdered gelatin, letting…

Leaf-cherry-style taro, carved into a pot shape and gently simmered, and more

For the fragrant cherry-blossom miso in the simmered assortment, cherry-blossom-infused hot water is worked into a kneaded miso, but when the…

Japanese spiny lobster, sakura ogawa-jime, and more

The vinegared course's Ise lobster sakura ogawa-jime is meant to be enjoyed with a refreshing dressing made by thinning pickled plum flesh with…

Flounder and angelica-tree-shoot roll, and more

Nanaka, in the appetizer course, is a bell pepper (paprika) from the Anisu Farm brand, grown in Kimitsu.

Deep-fried Chinese-style wild rice stem

The makomo-take (wild rice stem) used in the deep-fried course's Chinese-style makomo-take is imported from a pesticide-free farm in Taiwan.

Octopus, cherry-simmered, and more

For the cherry-pink simmered octopus: after boiling the octopus in bancha tea, simmer it in sake at roughly a 6:1 ratio. Boil the sea bream roe, then…

Sakura-Steamed Abalone, and Other Dishes

For the appetizer, the sakura-steamed abalone is made by salt-steaming abalone, dressing it with a sweetened, egg-enriched miso in place of wasabi…

Butterfish grilled yūan-style

Meat-Wrapped Bamboo Shoot, Crab Meat and Sea Urchin Fry

As for the shimeji mushroom among the fried dishes, I take a slightly larger shimeji and shape it into a paired, twin-body form.

Shark Fin and Lotus Root Cake

The shark fin and lotus root cake soup course is made by treating fresh lotus root to prevent discoloration, grating it on a grater, folding in…

Taro stem somen

For the taro stem somen, we used white zuiki and green zuiki to make an attractively two-colored somen. The white zuiki is boiled in hot water as…

Small Clam Adductor and Rishiri Kombu Shinjo

For the soup course, I made small clam adductor and Rishiri kombu shinjo, using a store-bought Rishiri kombu powder. I thin this powder out with raw…

Ise lobster shell-simmered, bundled shark fin, and onion simmered in rice porridge

For the simmered course's onion rice-porridge: I parboil new-crop onions in hot water with milk added, then — without cooling them in water — put…

Shogoin daikon steamed wintry-wind style

As for the owan Shōgoin daikon kogarashi-mushi, if you add a light whipped egg-white foam as a binder, the filling and the turnip stick together…