Koga Kappo Yamabiko
For the oboro-style broth, I dry shaved kombu in a low oven or microwave without scorching it, then grind it into a powder. For the clear-soup…
For the live cod kombu-cured sashimi, I salt the cod and, without pressing it too firmly, simply sandwich it lightly between sheets of kombu; since…
This is the soup course. On New Year's morning, the water drawn fresh from a clear spring to make ozōni, New Year's mochi soup, is called 'young…
For the soup course, we use a delicately flavored hige-dara — an armored cusk-eel, Hoplobrotula armata, not a true cod despite the dish name. Wanting…
Ginza Mizuho Securities Ginza Club
This is a simmered dish. For the kohlrabi stuffed with cod, since the vegetable called kohlrabi produces a very delicious flavor just from being…
This is the appetizer course. First, I combine spear squid with a freshwater alga, a lantern-shaped fluffy cod preparation, flowering sansho pepper…
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…
For the grilled course's flavor-grilled cod, cod milt paste is often paired generously with white sauce, but I use only a hint of it, mixing in fresh…
Japanese Cuisine Ginza Kogama
The simmered course, Shonai nabe cod dongara-ni, is made by cutting the cod into large chunks; the innards are not discarded either — they are…
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