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Japanese Chefs Recipes

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  • Read the article: Cod age-dashi

    FREE

    Kaminoyama City Meigetsuso

    Cod age-dashi

    This makes use of cod and prawn-shaped taro in season, both of which are emblematic winter ingredients. I designed this dish for the guests in their…

    • Kaiseki cuisine
    • Winter
    • texture

    • Serves 1 · ¥420

    • Cook time 50 min

  • Read the article: Anago Shinjo, Thread-Spool Style

    Nishiazabu/Nishiazabu Ichino

    Anago Shinjo, Thread-Spool Style

    The last course is the fried course. For the conger eel shinjo in thread-spool style, the conger eel is opened, its skin removed, lightly tenderized…

    • Deep-fried dish / fried dish
    • July
  • Read the article: King Crab and Asparagus, Reins-Style Deep-Fry

    King Crab and Asparagus, Reins-Style Deep-Fry

    For the king crab and asparagus reins-style deep-fry: in the photo it is wrapped using udon, but using kishimen noodles (flat wheat noodles) lets you…

    • Deep-fried dish / fried dish
    • July