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Mackerel dumplings in a clear seafood broth

Since these are soup-bowl courses we normally serve at the restaurant in autumn, I made three: a clear seafood broth; julienned vegetable clear soup;…

Late-season pike conger, julienned vegetable clear soup

Sawani-jitate is versatile, so I use it throughout the year. Here I used nagori hamo, and I hear that in Ōita they eat hamo year-round; at our…

Korean-style simmered broadbanded thornyhead

The simmered course is kinki (rockfish) simmered Korean-style. I add Korean chili pepper at the finish, but since it's quite spicy, keeping the…

Wild rice stem, Ohara firewood-bundle deep-fry

The makomo-take used in the deep-fried course has no strong flavor of its own — its taste sits somewhere between asparagus and bamboo shoot — so it…

Barracuda grilled with shuto

For the grilled course, barracuda grilled with shuto: for the marinade, roughly one gō (about 180 ml) of sake to about 70 g of unrinsed, still-salty…

Semba-style checkerboard mackerel tofu

Since ichimatsu mackerel tofu is done Semba-style, it would normally be loaded with plenty of mackerel and daikon, but here I take a stock from…

Julienned vegetable and pork broth

For sawani soup, drying the maitake mushrooms once beforehand keeps their crisp texture. Black maitake also releases color, and drying it brings out…

Bountiful-harvest pike conger

For the clear-soup course, hōnen hamo: since rice absorbs moisture easily, it's better to simmer it in a slightly larger amount of broth. Also, when…

Beef simmered shigure-style

As for beef shigure-ni: shigure is a passing shower that falls from late autumn into early winter, and shigure-ni gets its name from being simmered…

Mochi-Textured Abalone with Liver Dressing

Mochi-textured abalone with liver dressing: if you deep-fry abalone it shrinks considerably and turns oily, but if you steam it, it returns to its…

Autumn-Brocade Salad

As for autumn-brocade salad (nishiki-aki-ae), whale bacon has become expensive lately too, so if you slice it thin before adding it, you can keep the…

Tree-Ring Pork

Tree-ring pork was inspired by Okinawa's pork-and-egg onigiri. That pork-and-egg onigiri is grilled pork luncheon meat, mayonnaise, and rolled omelet…

Oil-steamed Pacific saury

For the appetizer course, oil-steamed Pacific saury: by October the saury's fat content drops and the flesh turns dry, so I steam it in oil to make…

Stone-wall yam bulbils

For the simmered course, stone-wall-style mukago: if the egg batter and the mukago aren't the same firmness, they tend to come apart when you slice…

Woven-lattice deep-fried potato

Venison grilled Miyama-style

For the grilled-meat course, kanoko deep-mountain grill: I really wanted to use bone-in venison, but substituted fillet instead, and added…

Soba shinjo

Soba shinjo: I made one-to-one soba (a 1:1 blend of buckwheat and wheat flour) and shaped it into a tortoiseshell form.

Sea urchin steamed fish-paste cake

Uni hanpen was styled to resemble the moon. Since it's hanpen, I mix a little grated mountain yam (yamato-imo) into the raw fish flesh, and in my…

Hakata Tofu

For the clear-soup course, Hakata tofu: cook ground chicken and ground quail separately, then combine each with more raw ground meat of the same…

Autumn-Foliage Kamaboko, Acorn Sweet-Potato Confection, Window Moon, Walnut Dumpling, Leaf-Shaped Beef Tongue

For the appetizer, autumn-foliage kamaboko, I used splendid alfonsino for its autumn-foliage color, even though the season may be a little off…

Simmered Black Soybeans and Grapes

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

Sea Bream Chrysanthemum-Flower Roll

For the vinegared dish, sea bream chrysanthemum-flower roll (kikka-maki) uses the top fillet of sea bream: pare it into a thin sheet, salt it, then…

Sea Bream Steamed with Sake

Sea Bream Autumn-Brocade Grill

For the grilled course, I made three pieces of sea bream autumn-brocade grill, styled to evoke autumn foliage.