Read the article: Sakura shrimp deep-fried in fine noodle strands
Noboru Yamamoto
This is the takiawase course, a simmered assortment written here with celebratory characters for good fortune. Because the dish is served in a vessel…
Moving on to the simmered dish course. For the tender Ise lobster oranda-ni with egg yolk, Ise lobster that has just molted is frozen whole, then…
Ebi-imo, boat-grilled; grilled bamboo shoot; yuba shinjo, basted and grilled; Koshu-style simmered abalone; La France pear
Sea Pomegranate
For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…
Rakantei
For the vinegared dish's kombu vinegar: add vinegar to the clear liquid that rises when boiling zenmai (royal fern fiddleheads), and mix in a touch…
For the simmered course's Horikawa burdock stuffed with shrimp: the roe found near the intestine is delicious added in, so I mix it into the shrimp…
The kinome miso for the bamboo shoot and kinome salad is usually made with tama-miso, a sweetened miso paste enriched with egg yolk, but white miso…
Hita Hotel Shinshiyo
Noboru Konishi
From "expressing Fukuoka through cooking," this is a grilled dish. Titled "The Charm of Nature," I fashioned freshly harvested bamboo shoots from a…
Serves 1 · ¥700
Cook time 40 min
Next is the simmered course. Karakai-ni uses karakai — a long-standing dried skate preserve made in Yamagata's landlocked interior, far from the sea…
Kitafuku Ginza store
Keitaro Suzuki
This is a simmered dish. For the king crab with young bamboo shoots, the bamboo shoots are simmered so that they soak up the flavor of the king crab.
Kagurazaka Restaurant Maki
This is another summer standard: fat greenling dusted with kuzu starch. Fresh water shield is quickly blanched, and it's served together with bamboo…
For the akamachi and bamboo shoot miso-yaki, the akamachi is filleted into three pieces, woven into a lattice pattern, salted, and grilled. The miso…
This is Ise ebi saikyo-yaki, but this time I completely hid the spiny lobster's original form. The Ise ebi is curled once, the miso from the head is…
The bamboo shoot pureed soup is made by boiling and cleaning the bamboo shoot, mixing together the tender inner sheath part and the thicker lower…
Kanda Myojin Shrine Choseiden
The simmered-soup course is prepared daigo-style. Dashi is taken from cherry salmon bones and trimmings, and rounded out with milk and other dairy…
Chiba - Hotel Ichinomiya Seaside Otsuka
For the clear-soup course, we used a dashi made by dry-grilling (su-yaki) local-fish bones and head trimmings, then rounded out the flavor with…
The shrimp shinjo meshi-mushi manju in the soup bowl course: using a meat mallet to pound the shrimp saves time and effort. Then grinding that shrimp…
The assorted simmered dish is a menu conceived around the image of the Seven Lucky Gods. Since it's New Year's, I added a playful touch by decorating…
Takashi Okada
This is the takiawase, the simmered assortment course. For the Ise lobster, I thought the tartness of plum would bring out the flavor of the bamboo…
This is soup course six (Hagi). In Yamaguchi, plenty of small tilefish come in, and wakame is also harvested in abundance. I steamed both and…
Kawasaki Japanese Cuisine Shunsai Nishiya
Masaru Nagano
Now for the simmered course. For the shrimp-shaped taro simmered in an all-purpose seasoned dashi, the taro has been carved into a chrysanthemum…
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