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Tosa-Age Herring Roe, Ginkgo Nuts

Herring roe is traditionally a winter food, but at our store we sometimes vacuum-frozen it and deli…

Herring roe and mountain yam, black soybeans and lily bulb, candied dried sardines and walnuts

The three-item assortment of celebratory dishes is delicious even prepared in the old-fashioned way, but I added a small twist to each. For the…

Ise spiny lobster grilled with golden egg yolk, seared Sendai beef, bottarga, yuzu-grilled winter yellowtail, kombu-cured herring roe, seven-treasure namasu, lantern-shaped herring, miso-marinated winter cod milt, grilled sea urchin, teriyaki monkfish liver

This is the celebratory platter from Miyagi's New Year cuisine. For 'Golden-Grilled Ise Spiny Lobster,' I paid close attention to the heat so the…

• Serves 1 · ¥1,700

• Cook time 1 hr

Pine-cone-cut tokobushi abalone simmered for long life, bamboo-cut celtuce pickled in miso, bottarga and cheese pressed in layers, miso-pickled plum-blossom tofu, layered plum-blossom salmon, two-ingredient herring roe roll, candied baby sardines with a kombu knot, layered crab and sea urchin fish-paste dumpling scored and grilled, crab cracker, monkfish liver rolled in sweet-pickled daikon, sake-lees plum blossom layered into an auspicious plum shape, debira dried flounder in a sweet vinegar marinade, kosode-style salmon grilled in a citrus-soy marinade, and mountain yam wrapped in paper and cooked

These are celebratory hors d'oeuvres. For the miso-pickled celtuce, we pickle it in Saikyo miso. Since the celtuce is peeled into one continuous thin…

Overwintered napa cabbage wrapped in ancient rice, minced raw herring, pickled herring, herring roe

This is the rice course. The overwintered vegetables used are overwintered napa cabbage, overwintered cabbage, overwintered carrot, and overwintered…

• Serves 1 · ¥340

• Cook time 1 min

Tomato, cheese, and baby sardine salad

Under the theme of heritage dishes. I previously introduced "chirimen sansho simmer," and this is a dish that makes use of it. Here it is finished…

• Serves 1 · ¥200

• Cook time 15 min

Whale red meat, grilled with golden egg yolk

This is the grilled course. The marinade for the whale red meat used in the golden-glazed grilling combines dark soy sauce, light soy sauce, mirin…

• ¥2,000

• Cook time 2 hr

Herring roe marinated in miso, flounder rolled in sweet rice paste and kelp, dried sea-cucumber ovary, pinecone-scored small abalone, bottarga and daikon, black soybean on pine-needle skewers, daikon and dried persimmon namasu

For the herring roe miso-marinated, I salt the herring roe, remove the salt, then marinate it for about 2 days in whole-bean miso with mirin and…

• ¥1,850

• Cook time 30 min

Shimanto River Region

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Square-Cut Herring Roe Pickled in Amber, Salmon Roe Pickled in Sake Lees, Pine-Cone-Cut Small Abalone Simmered Kōshū-Style, Moroko Lake Fish Wrapped in a Delicate Paper-Style Roll, Eel-Filled Sweet Rolled Omelet, Salmon and Turnip in a Checkerboard Pattern, Lotus Root Stuffed with Spicy Cod Roe, Dried Persimmon with Egg-Yolk Sushi, Lily Bulb and Walnut Twisted into a Bundle, and Bolted Lettuce Stalk Pickled in Saikyo Miso

These are the celebratory dishes, ten kinds in all. We combined auspicious items like datemaki and herring roe with tangy ones like Saikyo-zuke and…

Herring Roe, Thinly Sliced and Pickled, Japanese Mountain Yam Wrapped in Beef, Scallop and Kumquat Sandwiched and Grilled

These are three appetizer dishes. For the herring roe senmai-zuke-style, the herring roe is soaked overnight in rice-rinsing water, then the membrane…

• ¥850

• Cook time 20 min

Shellfish dressed with salted sea cucumber entrails, spring vegetables with tomato gelée, pinecone-cut small abalone, shrimp castella, pressed chicken, matsukaze-style, rein-pattern sushi roll, herring roe, candied dried baby sardines, black soybean jelly terrine, celtuce stem marinated in saikyo miso, and rape blossoms pickled in mustard

For the celebratory dishes, we begin with shellfish dressed with konowata, salted sea cucumber entrails. Since konowata has a strong saltiness, I…

Pinecone-scored squid, cut-bamboo early butterbur, syrup-simmered plumped plum, sprouted arrowhead bulb, ten-thousand-year simmered burdock, calm-wave-cut lily bulb, snow-capped herring roe, turnip namasu, steeped early bracken fern, and Hakata-style sweet bean jelly

Kuizumi is osechi, New Year's food. At New Year, packing lots of dishes into tiered lacquer boxes for the family to eat, and also to serve when…

Herring Roe Tinted with Sea Urchin, Black Bean and Lily Bulb in a Twisted-Cloth Purse, Candied Baby Sardines in a Sweet Rice-Coating Wrap, Two-Color Egg in Green Bamboo, Pine-Needle-Scored Abalone Two Ways, Rolled Salmon, Plum-Blossom Carrot in Saikyo Miso, Snow-Ring Lotus Root in Sweet Vinegar Pickle

Toso-zakana (a New Year's spiced-sake accompaniment), part one. Otoso cuisine refers to the three mitsu-zakana, or auspicious dishes: herring roe…

Spiny lobster grilled with salted fish-innard paste, tilefish grilled with sea urchin, Tosa-style herring roe, black soybean and lily-bulb sweetened mash, snow-ring lotus root achara pickle, salmon wrapped in squid

For the grilled Ise lobster with shuto, I use Ise lobster, a New Year's staple, basted and grilled with shuto. For the grilled tilefish with sea…

• ¥1,500

• Cook time 2 hr

Tanba Black Soybeans in Sweet Syrup, Tosa-Style Herring Roe, Lily Bulb Chakin, Korin-Pine Lotus Root Stuffed with Spicy Cod Roe

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥2,800

• Cook time 3 days

Fugu milt steamed in a yuzu shell, herring roe sprout roll, monkfish liver mousse

This is the appetizer course. For the fugu milt steamed in a yuzu shell, meringue and milt are combined and lightly salted. Into this we mix chia…

Kombu-cured flounder Hakata, bottarga and daikon Hakata, herring roe in snow, miso-marinated abalone, clam and turnip sushi, lily bulb monaka

These are the appetizers, but before the dishes themselves, let me say a word about the tableware. Last year Chūson-ji Konjiki-dō in Hiraizumi, Iwate…

Abalone and Herring Roe Matsumae-Zuke

For the ai-zakana (accompanying course), abalone and herring roe matsumae-zuke: the abalone is cleaned, salted, topped with daikon, steamed for about…

Herring and roe pickled together, Naruto-style conger eel nanban-zuke, small sea bream double-fillet grilled, matcha deep-fried lotus root, herb-steamed free-range chicken

The herring oyako-zuke among the appetizers: the herring is first thoroughly bled and rinsed in water to wash off excess fat, then a strong salt cure…

Kombu-cured small sea bream coiled cloud-dragon roll coated in dried baby sardines, shiso and lily bulb tofu dressing, herring roe Ogawa style with rapeseed flower and bottarga, and more

First, to convey a sense of the season, this is the course that evokes seasonal elegance. For the herring roe 'Ogawa,' the herring roe is desalted…

Sea bream ball, ark shell and young sea bream salad, napa cabbage roll

This is the appetizer course. For the tai temari, the tai shiokara (salted tai innards) is made by salting the sea bream's intestines and packing…

Steeped soybeans with herring roe, herring simmered in sweet glaze with vinegared soy pulp, dried hyō greens simmered with vegetables

The steeped soybeans with herring roe are made by soaking green soybeans in water overnight, then simmering them without letting the liquid boil…

Crab, dried taro stem, and fresh taro-stem vegetable Shinoda-Hakata style, topped with silver kuzu sauce, and more

First, from the appetizers. For the crab in the crab, imogara, and hasu-imo shinoda-hakata, we use snow crab. The imogara is reconstituted in…