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Duck meatballs

As for the duck tsumire in the clear-soup course (owan): we're particular about chickens too, choosing different breeds for different purposes and…

Monkfish liver wrapped in thin daikon, oysters with grated daikon dressing, persimmon with tofu dressing, herring roe on kelp, egg-yolk sushi in a rope-pattern roll

For the appetizers, each dish was plated in its own small cup (mamechoko). I think there's also something enjoyable about the idea of guests picking…

Yuzu shell cup, cod milt baked in white sauce

For the appetizer, I used yuzu sent to us in large quantities from our affiliated kappō ryokan in Fukushima; since it would be a waste to use only…

Roasted sweet potato

Almond tofu

If I had to name the dessert that represents Chinese cuisine, I think it would have to be annin dofu (almond tofu). It suits the Japanese palate very…

Sweet simmered kumquats

How to Make Candied Kumquats (Kinkan Kanroni) Candied Kumquats 1 Remove the calyx from the kumquats. Candied Kumquats 2 Make a cut in the kumquat…

Mushroom rice porridge, Japanese pickles, daikon three ways

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…

Grilled on a magnolia leaf

Berkshire pork baked in a salt crust

Autumn mackerel cured in apple vinegar, seared-and-blanched tuna, chicken tenderloin cloud-dragon roll

Since this is a study session, I wanted to deliberately propose 'sashimi' of a kind that stands in for raw fish — for the work-efficiency benefit of…

Miso-based broth, Pacific saury fish dumplings, buckwheat dumpling, fried wheat gluten, taro, winter melon, daikon, carrot

From a craftsman's standpoint, nabe (hot pot) dishes are sometimes spoken of critically, along the lines of 'that's lazy work, beneath a professional…

Simmered, Grilled, Fried — Recommendations

Furofuki daikon

Conger eel yawata-maki

Kuzu-suisen

How to Make a Kuzu-Thickened Preparation For this kuzu-thickened preparation, mix kuzu starch and kombu dashi in a ratio of 1 to 2. Pour the kuzu…

Fragrant Grilled New Bamboo Shoot

Sea Bream Sprout Roll

Fillet-Wrapped Grilled Mochi

Fugu milt terrine

Pinecone-cut small abalone, smelt kombu roll, stem lettuce in a tofu-dressed salad, saikyo-miso-cured Kyoto carrot, Daikichi bottarga

Shrimp-shaped taro, white-simmered

Grilled bamboo shoot, incoming-ship style

As for the grilled course's bamboo shoot irifune — an 'incoming ship' plating style — I was often told that wherever there's an incoming ship, there…

Oil-Simmered Abalone

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Thin-sliced sea bream