egg
The soup is clear-soup style. For the scallop shinjo, the scallop adductor muscle is pounded into a paste; yomogi (mugwort) is blanched, finely…
Okunitama Shrine Wedding Hall
This time, we learned about "fried dishes" from Master Instructor Maeda (Okunitama Shrine). This time we feature "naruto-age," prized for its…
For the picked hairy crab: salt is worked into the crab's abdominal flap of the hairy crab, and it's steamed. Only the crab miso found inside the…
Yaesu Kappo Shimamura
For the steamed conger eel and lotus root, the conger eel is filleted, its sliminess removed, and it's simmered in a seasoned broth. Lotus root, cut…
Hattori Nutrition College
Steamed abalone with egg-yolk vinegar sauce is one of the techniques of the Hattori school. After rubbing the abalone with salt to clean it, pour…
The soup course is okoze egg-yolk shinjo. Fillet the okoze into three pieces, then further trim it down into two fillets, and season lightly with…
Japanese Cuisine Ginza Kogama
For the soup course, I made a deep-snow shinjo, a fish-paste dumpling, turning cod milt into shinjo. The thin-ice kuzu is kuzu starch mixed with…
Japanese Restaurant Uogetsu
Hiroyuki Naito
Another dish is the purple sweet potato and apple, Hakata-style (layered so the cut cross-section shows colored stripes). Normally, when we serve…
As for the oyster hagi-yaki, oysters vary quite a bit in size from one to another, so to even out the size I wrap them in bacon. The idea is that you…
The hirame soba-miso yaki took its inspiration from the soba-miso yaki served at soba noodle shops; we devised a preparation using whole soba…
For the simmered dish, sakura-fu and Japanese parsley yuba-wrapped roll: normally "sakura-fu" brings to mind wheat gluten shaped like cherry…
The chilled dish softshell turtle and sansho pepper aspic molded with summer daikon is made by filleting the turtle in the usual way, quick-blanching…
Japanese Cuisine Yoshimura
Ikenohata and Yushima fan
This is the vinegared course and rice. For the polka-dot squid, I mince golden cuttlefish (mongō-ika) into a raw paste and color it vividly with…
¥1,000
Cook time 1 hr
Akasaka Shozan
For the river snail in nuta dressing served as the first hassun course, I paired the nuta dressing with river snail, drawing on the Edo-period custom…
Makuhari Hotel The Manhattan Japanese Restaurant Origin
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…
Toray Industries, Inc. Karuizawayama House
For the tiger fugu milt manju, ginkgo nuts pressed through a fine sieve are combined with fish paste and fresh cream, then used to wrap and roll…
Mukojima/Chiyoda restaurant
For the stuffed tomato, I blanch and peel Amela tomatoes, remove the seeds, and sun-dry them somewhat to draw out some of the moisture. Then I fill…
Shibaura Kaiseki "Peony"
The soup course is pheasant clear soup. They say that when pheasant is properly aged, eighteen kinds of amino acids develop in it, of which nine are…
Saryo Ichimatsu
It contains salt-grilled sea bream and julienned vegetables rolled in a tofu base. I added egg white and lard to the sieved tofu. Sawani-wan normally…
For the simmered course's crab manju, I use kabocha squash and Japanese mountain yam, but too much kabocha turns it a solid, bright yellow. Kabocha…
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