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Japanese Chefs Recipes

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  • Read the article: Lotus Root Manju

    Ajikobo Suisen

    Lotus Root Manju

    This is a dish making use of autumn ingredients. Sanko-yasoku refers to delicious foods gathered from mountains and open fields, a phrase meaning the…

    • Kaiseki cuisine
    • Fall
    • texture

    • Serves 1 · ¥105

    • Cook time 30 min

  • Read the article: 海老真丈俵揚、鰻なめろう湯葉、タピオカ黄身豆腐（付加価値と工数を考える）

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    Kumono tatsuya

    海老真丈俵揚、鰻なめろう湯葉、タピオカ黄身豆腐（付加価値と工数を考える）

    人手不足の中でも再現可能で、仕上がりの均一性を保ちながら工程の簡略化を図りつつ、和食の基本仕事を大切…

    • September
    • cute

    • Serves 1 · ¥60

    • Cook time 20 min

  • Read the article: Sesame Tofu in Clear Clam Broth

    Sesame Tofu in Clear Clam Broth

    The soup course is sesame tofu. Bracken fern and petal-cut carrot and udo are used as garnish, with Shimonita leek, a thick, sweet regional variety…

    • Clear-soup course / clear soup
    • Spring