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Blended miso broth, grilled tofu, and Japanese mustard greens

Suguki

Ridged-eye flounder thin slices, rinsed scallion, red grated daikon, and ponzu

Shrimp fish-paste dumpling, plum-shaped carrot, young komatsuna greens, and yuzu

Winter moroko, a small lake fish, lily bulb, and pickled plum paste

Duck meat, tofu skin layered and grilled, young sansho leaf, and grated daikon

Simmered yellowtail and daikon, with fine-cut yuzu peel

Cod milt kasu-zuke

How to Make Kikuko no Kasu-zuke This time I opened up an old book and made this while remembering the work of my seniors from the past. For kikuko no…

Crab, asparagus, anchor-cut beach silvertop sprout, and egg-yolk vinegar sauce

Freshly ladled tofu skin, nori-wrapped roll, wasabi, seasoned soy dipping sauce

Baked apple kinton

Abalone wrapped in thin kelp sheet

Yellowtail grilled kuwayaki-style

Small Sea Bream Wrapped in Okara and Deep-Fried

Hollowed turnip bowl style

Snow crab meat

Served in a Hollowed, Masu-Shaped Daikon Cup

Thin kuzu-starch broth style

Tuna belly, flat-cut sashimi

Napa Cabbage Roll

Red Miso Broth

Suguki fried rice

Dried kinko sea cucumber with white sesame-tofu vinegar dressing

Sweetened fish floss

How to Make Denbu Skillfully using sugar to simmer something down to a light, not-cloying sweetness could be called a hallmark of Kanto-style…