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Japanese Chefs Recipes

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  • Okoze

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  • Read the article: Okoze, kuzu-thickened simmered, sakura shrimp, simmered white taro stem, ibaragani roe sauce, fava beans, sansho blossom

    FREE

    Ginza Kakiyasu

    Okoze, kuzu-thickened simmered, sakura shrimp, simmered white taro stem, ibaragani roe sauce, fava beans, sansho blossom

    For the white taro stem steeped in dashi, the taro stem is left soaking in dashi, and piping-hot toasted rice is added. This lends the dish the…

    • Kaiseki cuisine
  • Read the article: Soup bowl: okoze suppon-style, mugwort tofu, bamboo shoot, myoga, scallion, sansho flower buds

    Nishiazabu/Nishiazabu Ichino

    Soup bowl: okoze suppon-style, mugwort tofu, bamboo shoot, myoga, scallion, sansho flower buds

    This time, we asked Shimizu Yuji, head chef of the famous Michelin-starred restaurant Nishiazabu Ichino, to introduce us to "Yogurt tofu," a standard…

    • Kaiseki cuisine
    • April
    • simple

    • Serves 1 · ¥850

    • Cook time 4 hr

  • Read the article: Okra pureed soup, deep-fried okoze, mozuku fish-paste dumpling, pounded shrimp

    The New Okura, Yokohama

    Toru Kato

    Okra pureed soup, deep-fried okoze, mozuku fish-paste dumpling, pounded shrimp

    This is a clear-soup course. A purée is normally made in a food processor, but here I finely minced the okra by hand and thinned it with a clear soup…

    • Clear-soup course / clear soup
    • August

    • ¥320

    • Cook time 1 hr