tofu
Tadahito Yumoto
The fried course is winter crucian carp kenchin-age and loach. I soak the winter crucian carp in bancha tea and then simmer it thoroughly. After…
Ginza Okubo
Kinya Okubo
For the grilled course, the Koshu beef miso-marinated ebi-imo (a shrimp-shaped variety of taro) roll is made by wrapping the miso-marinated makura…
The tilefish is filleted into a boneless block, salted, marinated in a blended miso for about four hours, and grilled while basting with a…
Tadahito Yumoto
The simmered dish is a three-color tofu of carrot, buckwheat flour, and matcha. For the carrot, I used one that had been laid in snow so its…
For the simmered course's simmered tuna and turnip: turnip is normally simmered in a dashi made with chicken fat, but this time I used tuna back fat…
Otemachi Tokyo Kaikan
This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods. These days, many suppliers offer a wide variety of…
Serves 8 · ¥150
Cook time 1 days
This dish was developed under the theme "sauces chosen by color," or ways of expressing color. This one is a simmered dish (nimono). For the "eel…
Serves 1 · ¥450
Cook time 2 hr
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