For the grilled course's pike conger chikuwa shuto-yaki, the scraped pike conger flesh is seasoned at its base with egg, but since it's then coated…
For the soup course, the firm outer part of the abalone is scrubbed well with a brush to tighten it up, then grated to make the surinagashi. The soft…
For the appetizer's five-color grilled squid, this time I air-dried the thick part of the red squid's flesh a little, cut it into strips, and colored…
Cooking Institute Aoyama Club
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…
For the fried course, the amanaga pepper is split lengthwise, seeded, deep-fried plain, and rolled inside. The immature myoga flower buds had their…
For the simmered course's ray and seven-color vegetables simmered together, rather than reconstituting the dried ray at room temperature, I place it…
The grilled course's loach, wrapped around burdock the way you would wrap eel, calls for boiling new-season burdock until soft, to balance the loach…
The soup course is pike conger mizu-botan. Mizu-botan is a season word for July, and it's also well known as a summer wagashi — white bean paste dyed…
As for the shiro-uri pressed with kombu — when you're stuffing something into shiro-uri, you tend to want to use a thin piece, but if you change the…
For the mitarashi grilled baby taro, Ishikawa taro (a fine-textured satoimo cultivar) is usually salt-steamed, but this time I went further and…
For the okra karakusa-dofu, simmer iwatake (rock tripe lichen) until soft and absorbent, then wring it out firmly — the tip will curl up into a…
For the saimaki prawn ushio-ni, fresh saimaki prawns are simmered with nothing more than sake, salt, and a hidden touch of squeezed ginger juice. To…
What is plated on the footed stand is the Tanabata somen amber jelly. Because I wanted to keep the full length of the somen noodles intact, I coiled…
The amago simmered in moromi miso is cooked in moromi-miso to mask the smell distinctive to river fish.
The appetizer's sea bass rolled in yuba is normally served with dashi-diluted soy sauce or an adjusted-proportion soy sauce, but since this is served…
For the vinegared course's plum jelly, I combined red plum vinegar and white plum vinegar in roughly equal parts and set it with finely minced red…
The simmered course's sarasa-dofu is made by heating tofu that has been simmered to absorb flavor, breaking it apart while mixing in the other…
The grilled course's sea bass smoke-grilled with Uji tea fragrance is actually wrapped in Mino paper and baked, designed so that when the guest…
The softshell-turtle broth style is often confused with the clear salt-based broth style, but it is simmered with roughly equal parts sake and water…
For the simmered horse mackerel curd, the horse mackerel is filleted into three pieces, well pounded, skinned, and minced; with no binder added at…
Layered egg is a dish from the old days, from a time when eggs were a precious commodity. Boiled eggs are sliced into rounds and arranged, the gaps…
Served in the glass dish is milk tofu. Traditionally this is set using milk from a cow that has just given birth, but this time whole, unadjusted…
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