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Crab Salad

This crab salad is the opening course. We boil the crab, pick the meat apart, season it, and gather it into a cylinder, then wrap taro stem around…

Oyster and Napa Cabbage Roll

The oyster and napa cabbage roll is another dish well suited to large-quantity cooking. Kinu-kōya is made by blending koya-dofu (freeze-dried tofu)…

Winter mackerel and turnip sushi

Kabura-zushi is definitely a winter food. Winter turnips firm up and become dense in flesh. Summer turnips have a lot of moisture, which suits them…

Shrimp and tilefish in orange sauce

For the shiizakana, an additional hearty course, rather than simmering or grilling the tilefish and shrimp, I boiled them, making good use of butter…

Red miso soup, lotus-root mochi

Three-color mountain yam roll with sweet white sake sauce

With the three-color nagaimo roll in shirozake sauce, the difficulty lies in the thickness: keeping enough of the nagaimo's crisp, crunchy texture…

Bush-warbler-colored buckwheat bun

For the skin of the uguisu soba manjū, we mix soba flour with milk. It's something like a slightly sweet, rich buckwheat dough, but the affinity…

Turban Shell Rice

For the meal course, the turban shell rice wouldn't be very interesting cooked in an ordinary rice pot, so we cooked it in a large turban shell…

Soy Milk-Based Broth with Avocado

For the soup course, the avocado ripple-pattern tofu (sazanami-dōfu) is made by peeling and slicing avocado, soaking it in trehalose solution for…

Ark shell, cockle, and rapeseed blossom in vinegar-miso dressing

Ark shell, cockle, and rape blossom teppai is a dish dressed in vinegar-miso; it normally uses scallions, but here we used rape blossoms instead.

Spring Festival

For the Spring Festival dish, two kinds of pudding each have green peas and tapioca poured over the top to form two layers; they are shaped into…

Armor-cut octopus steeped in uni

What's laid beneath the yoroi-dako uni-steeped dish is steamed sea urchin (mushi-uni).

Daigo-style preparation, and more

The simmered-soup course is prepared daigo-style. Dashi is taken from cherry salmon bones and trimmings, and rounded out with milk and other dairy…

Sakura bamboo shoot, and more

For the clear-soup course, we used a dashi made by dry-grilling (su-yaki) local-fish bones and head trimmings, then rounded out the flavor with…

Conger eel, pine-bark-style tofu, and more

For the anago matsukawa tofu, the conger eel is grilled with tare sauce (tare-yaki), trimmed to match the length of the tofu, and quartered…

Clear-Soup Style

For the soup course, mugwort sesame tofu uses mugwort powder. Knead the sesame tofu as usual, add in the rehydrated mugwort powder, and once it's…

Cherry Blossom Deep-Fry

For the deep-fried course, choose large icefish (shirauo), stretch the raw flesh thin, coat it with cherry blossoms, and deep-fry.

Fat greenling grilled with burdock

For the fat greenling yawata-yaki, rinse the fat greenling, score the bones with fine honekiri cuts, marinate it in a san-do-wari - an equal-parts…

Clam shinjo

For the hamaguri shinjo, boil the clams and set aside some of the meat, cut small. Take raw clam meat, add a little grated yamato-imo (a variety of…

Dried horse meat

The foie gras, served as a thick, soup-like course, would use goose oil (duck fat) and a great many spices in a Western-style version, but since I…

Mustard-stuffed lotus root

How to Make Karashi Renkon (Mustard-Stuffed Lotus Root) For karashi renkon, peel the lotus root; if it's thick, split it lengthwise in two and bevel…

Suguki

Glossy Simmered River Shrimp

How to Make Glazed River Shrimp (Kawaebi Tsuyani) Skillfully using sugar to simmer something down to a light, not-cloying sweetness could be called a…

Miso-grilled Spanish mackerel with butterbur sprouts