Read the article: Water shield in clear spring water
Water shield in clear spring water
Dusted with Yoshino kuzu starch, layered hakata-style (pressed together) with raw sea urchin, then steamed lightly.
Dusted with Yoshino kuzu starch, layered hakata-style (pressed together) with raw sea urchin, then steamed lightly.
Crispy-fried curled shrimp: drying it before frying crisps it more. Served with light ume salt; for fun we built a raft from sweet potato.
Stuffed, simmered eel: grill until fragrant, then steam. Piercing the bone from both sides with a skewer loosens it for removal. Insert udo and…
The grilled course, suzuki tea-smoked, was meant to be something of a showpiece for this exhibition, made with the image of chatsū, a tea-flavored…
For the yōrō sea urchin tofu in the clear-soup course, we grate mountain yam and pound Chinese yam, bind them with a little raw fish paste, and set…
For the beef tongue miso pickle, we simmer the beef tongue in a pot for about one to two hours, adding inexpensive beer to make it tender, and then…
For the ayu oneba-yaki, we grill the reverse side until crisp.
For the white melon stuffed with bottarga, we grate the bottarga and freeze-dried tofu separately, then knead them together before using.
As for the silk leaf terrine, Yokohama, where I work, is right now holding its 150th-anniversary celebration of the port's opening. In years past…
For the appetizer squid and egg-yolk yawata-maki, we roll it up yawata-style, simmer it in egg yolk, and then lightly torch the surface to add a…
Kanda - Hitachi Building Systems Kanda Club
We slowly steep the grilled eggplant in a broth with a touch of consommé added, until it becomes soft and infused with flavor.
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