Read the article: Icefish wrapped and deep-fried, and kuruma prawn and shiitake roll in overlapping thin layers, deep-fried in a thin batter
Uenoikenohata Kaien-tei
December
Uenoikenohata Kaien-tei
Fukushima Koriyama Hotel Hana no Yu
Yasuhiko Jinno
A modern take on regional cuisine Original regional dish: koi-koku Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…
Serves 2 · ¥127
Cook time 1 hr
Kitafuku Ginza store
Keitaro Suzuki
For the genpei tofu, I make tofu rolled and set into a bundle shape using mock tofu enriched with egg, and finish it as a grilled dish. The idea…
¥750
Cook time 1 hr
White Inn Takasaki, Takasaki
The appetizer course uses three kinds of river fish from Gunma. For the char kenchin-style roll with soy pulp, the fish's center bone is removed and…
Komoikai
This takiawase, a mixed simmered platter, is plated for three servings. For the ebi-imo simmered until infused, I cut it into squares, rounded off…
Nagano Japanese Cuisine Yuzen
The simmered dish, in keeping with the theme "the year's end," combines mid-winter eel, burdock, and buckwheat flour into an inrōni, garnished with a…
Nagano Japanese Cuisine Yuzen
This is the appetizer course, 'Tachibana' (mandarin orange). The tachibana tree, as in the phrase 'the tachibana of the Ukon,' was one of the trees…
For the grilled course's yellowtail Nanzenji-yaki: tofu is seasoned with salt and pepper and pan-fried like a steak, then placed on top of yellowtail…
Ginza Tokinoniwa Ginza store
The shinogi — a small palate-easing course — mochi-mochi chimaki, has a soft, chewy, jiggly texture. Dashi is taken from dried scallops and simmered…
For the Shimonita negi yuba-maki: the core of the leek is hollowed out, prepared ankimo is stuffed inside, and the whole thing is wrapped in yuba and…
Uenoikenohata Kaien-tei
Tokyo Airport Restaurant
Kansai Chefs Association
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…
Kansai Chefs Association
As done here, you can use finely shredded egg crepe with sea urchin mixed in, or a grilled sheet of sea urchin works just as well. For the softshell…
Kansai Chefs Association
To about 2.7 liters of water — 1 shō 5 gō — add 1 kg of well-cleaned chicken carcasses and about 20 g of kombu, and simmer gently until reduced to…
The soup course is buckwheat groats wrapped in yuba. The buckwheat groats are well rehydrated and gently formed into a small ball with hanpen…
The core of napa cabbage is sliced thin and used to wrap the scallop adductor muscle, deliberately pairing "white" with "white." It is finished with…
The oyster and napa cabbage roll is another dish well suited to large-quantity cooking. Kinu-kōya is made by blending koya-dofu (freeze-dried tofu)…
Kabura-zushi is definitely a winter food. Winter turnips firm up and become dense in flesh. Summer turnips have a lot of moisture, which suits them…
Fresh Jellyfish Set in Jelly Gelatin powder: 8g Powdered agar: 3g Fresh jellyfish: 50g Bonito dashi, using chicken stock: 300cc Vinegar: 60cc Mirin:…
This time I thought up winter-oriented desserts with a free approach. December inevitably brings a strong Christmas image to mind, but since this is…
The New Okura, Yokohama
Toru Kato
The simmered course is simmered tuna throat meat. This throat meat can only be taken as a single piece from an entire tuna, so it rarely appears on…
For the steamed course's abalone jinda-mushi with kumquat, I think the bitterness of the abalone and the kumquat go well together. However, this time…
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