rice, glutinous rice
The ayu is first filleted and de-boned, then its innards — soaked in sake and wind-dried — are carefully returned to the fish. It's a labor-intensive…
Serves 4 · ¥1,200
Cook time 20 min
Shibazuke pressed rice is a dish using shibazuke, which ranks first among the pickled foods (oshinko) that Kyoto prides itself on. It's a dish I…
For the rice course of the dinner set, plain white rice cooked from local rice, or a seasonal takikomi rice such as mushroom rice, seem to be well…
Founded in 1934 in Nichihara, Tsuwano Town, Shimane Prefecture, our restaurant Mikadoya serves a range of dishes made with ayu from the clear Takatsu…
Serves 10 · ¥8,000
Cook time 1 hr
Under the theme "sauce," I also looked at some Western-style recipes for reference. I personally enjoy creative-style cooking too, so even though…
Serves 2 · ¥800
Cook time 30 min
From the theme "sauces chosen by color," or ways of expressing color, this is the grilled course (yakizakana). For the lattice-grilled tilefish…
Serves 1 · ¥950
Cook time 45 min
Wanting to create a signature dish for my own restaurant, I devised this one taking hints from delicious dishes I'd eaten out in the past. By…
Serves 1 · ¥500
Cook time 30 min
This is the rice course, created through creative work with bamboo shoot. For the bamboo shoot risotto, I again use the section from the center to…
Serves 1 · ¥700
Cook time 2 hr
Odawara SAKANA CUISINE RYŌ
The rice course is shirasu kakiage chazuke. Kakiage chazuke is usually made with roasted green tea, but since it happens to be the season when…
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