tofu
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…
Chiba - The Inn of Filled Hearts Yoshiyume
The crab hōsho-maki is made by steaming king crab, removing the meat and picking out the shell fragments, wrapping it in daikon to resemble folded…
Toray Industries, Inc. Karuizawayama House
For the age-dashi sesame tofu: extra sesame tofu that was made is frozen and stored at -60°C, then thawed and prepared age-dashi style — lightly…
Atami Bamboo Forest Mizuno
The soup course is eight-cup tofu, based on the Edo-period tofu cookbook Tofu Hyakuchin, known in English as One Hundred Tofu Recipes. This time it…
Itako Japanese Cuisine Yamauchi
●Tai and Yuba Shinjo: the sea bream is filleted into top fillets, the skin pulled off in a thick layer, and the flesh worked into ground fish paste…
Hibiya - Daiwa Exceed Co., Ltd. "Esquire Club"
As this is an autumn menu, I made the soup course turnip-style. Kyoto turnip is finely grated and, with a touch of kuzu starch added, combined into…
Ginza Kappo Risen
For turnip and corn: knead corn tofu with kuzu starch, season it, let it cool, and cut it into squares. Wrap this corn tofu in a mixture of grated…
Kanda Myojin Shrine Choseiden
The appetizer course's goma-dofu surinagashi isn't so much something made specially as it is leftover sesame tofu melted into a rich freshwater clam…
Sea Pomegranate
The asparagus, yuba, and avocado tossed dish is a dish that came about by happy accident. Vegetables only need a day or two in a sweet white miso…
For the simmered course's sea bream roe kombu roll, the sea bream roe is simmered with ginger and soy sauce and well broken apart, then laid on gauze…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
Eel hot pot is usually made Yanagawa-style, but a plain, mild version simmered close to a clear softshell-turtle broth is delicious too, so for the…
Kitafuku Ginza store
Keitaro Suzuki
The soup course is crab pureed soup. Raw crab is passed through a fine sieve, ground in a mortar, thinned with dashi, then heated slowly without…
Hatagaya, Shonaisho
This is the grilled course. For the tofu and pheasant miso dengaku, meat scraped from the carcass bones is coarsely minced and simmered in sweet red…
The appetizer's sesame tofu is a version with a little miso worked into it. I put miso, sake, and mirin in a pot over heat and work it for about…
First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…
The Nankan somen used in the simmered-bowl course is a specialty of this region — hand-stretched in the traditional way, it has a firm bite. It's a…
The clear-soup course is a blackthroat seaperch turnip clear soup. For the maple-leaf tofu, I made a red bell pepper kuzu-starch-set tofu and cut it…
Rokusaburo Michiba
As for the Ise lobster and live hata stone-steamed grill: I thought it would be nice to include a bit of showmanship, so I do a stone-steamed grill…
Okawara Mizuki Hotel Ogaisou
For the appetizer I made satsuki tofu — really a shuto tofu, meaning tofu mixed with fermented bonito innards. I named it satsuki, the old name for…
For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…
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