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Grilled uni saddle-draped tofu

Fukiyose-style assortment

Mackerel pampas-grass sushi

This mackerel sushi would be called deutzia-flower sushi if it were a spring dish, but since it's an autumn dish this time, I named it pampas-grass…

Assorted mushrooms simmered country-style

For assorted mushrooms simmered country-style, this time of year, various kinds of mushrooms mixed together appear on the market as assorted…

Three-color kuzu-suisen

Since the three-color kuzu-suisen has anko (sweet red-bean paste) inside, I've kept the sweetness of the surrounding dough more restrained to…

White sesame sweet bean jelly

The white sesame yokan, too, has its sweetness held back more than an ordinary yokan, so the flavor of the sesame comes through. Because this sesame…

Soy pulp and soy milk sponge cake

The okara and soy-milk castella comes out with a texture something like cheesecake. Because I strain the okara through water before using it, there's…

Sweet shrimp with salt-cured shrimp-head paste dressing

For sweet shrimp with uzui dressing, we use the head paste of maki-ebi shrimp that has been salt-cured and preserved. This keeps well for six months…

Dried persimmon with white vinegar dressing

For the appetizer, dried persimmon with white vinegar dressing, dried persimmon is normally preferable since it does not release moisture, but since…

Bite-sized millet okowa

Smoked salmon, chrysanthemum-style cure

Monkfish Spring Roll, Abalone Isobe-Age, Baby Octopus Senbei

The fried dish is monkfish spring roll. Monkfish (anko) is famous in Ibaraki. When people think of monkfish, they usually think of it eaten as hot…

Conger Eel Oharagi-Style, Botan Shrimp Simmered in Egg Yolk, Whelk Simmered in Fragrant Sake

The simmered dish is conger eel oharagi-style, named for the bundled-firewood presentation of the Ohara region. Conger eel is also caught locally in…

Hitachi beef yawata-maki, Pacific saury grilled bountiful-harvest style, salmon Mont Blanc-style

The grilled dish is Hitachi beef yawata-maki, a burdock roll named for the Yawata region. Whenever we have an opportunity like this exhibition, we…

Autumn Soba Kenchin-Style Soup, Yoshino-Style Fried Cod

The soup course is an autumn soba kenchin-style dish, a hearty vegetable clear-soup style known as kenchin-jitate. Ibaraki Prefecture is famous for…

Oura Burdock

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Ten introduces Oura…

Fried red deep-sea sculpin

Deep-sea smelt, tagoto-style

For deep-sea smelt in tagoto style, we filleted the smelt into three pieces, and today wrapped it around shrimp meat, topped it with yuzu miso, and…

Eelpout in Autumn-Brocade Aspic

This is eelpout (genge) set in an autumn-brocade aspic. Genge is a fish with soft, watery flesh, so it is a bit tricky to fillet. Here, we filleted…

Smoked Irako conger eel

This is smoked Irako conger eel. Irako conger eel is a very fatty fish. It is marinated in sake, soy sauce, and red sake, lightly air-dried, then…

Greeneye, kombu-cured

Steam-baked red sea bream

Sardine, Marinade-Style

Stuffed Kabocha Squash