Japanese Chefs Recipes

  • ABOUT

    • What is Japanese Chefs Recipes?

    • Operating Organization

    • Membership types

    • Membership registration process

    • FAQ

  • SEARCH

  • PICKUP

    • Professional Basics

    • This professional technique

    • Food Development Lab

    • Gibier × Japanese cuisine

    • Top Chef Selection ~Pioneers~

    • This work I want to convey

    • The ABCs of Dashi

    • The ABCs of Preparation

  • COURSE

    • Yayoi (March)

    • Uzuki (April)

    • Satsuki (May)

    • Minazuki (June)

    • Fumizuki (July)

    • Hazuki (August)

    • Nagatsuki (September)

    • Kannazuki (October)

    • Shimotsuki (November)

    • Shiwasu (December)

    • Mutsuki (January)

    • Kisaragi (February)

  • CHEFS

  • SIGN UP

  • LOG IN

  • Banner
  • Banner
  • Banner
  • Banner

Find recipes

Advanced search

Sign up

  • MY PAGE
  • How to stop/change membership fee payment
  • Terms of Service
  • Privacy Policy
  • Operating Organization
  • Disclosure based on the Specified Commercial Transactions Act
  • FAQ
Japanese Chefs Recipes

© Japanese Chefs Recipes. All rights reserved

  • Home

  • SEARCH

SEARCH

Filters

Keyword
Chef
Browse all chefs
Pickup
Ingredient
Season
Dish Type
Style
Cost
Cooking Time
Servings
2 results
Sort
2results
  • Read the article: Momiji-dai, Autumn Sea Bream, Kombu-Cured with Matsutake

    FREE

    Kasumicho 301-no-1

    Momiji-dai, Autumn Sea Bream, Kombu-Cured with Matsutake

    I devised this dish under the theme of matsutake cuisine with a new sense of value. This time, I would like to propose a dish that pairs autumn…

    • Kaiseki cuisine
    • October
    • elegant

    • Serves 1 · ¥1,200

    • Cook time 30 min

  • Read the article: Abalone Steamed Matsumae-Style, Flounder and White Gourd Polka-Dot

    Abalone Steamed Matsumae-Style, Flounder and White Gourd Polka-Dot

    For the vinegared dish abalone steamed Matsumae-style, the abalone is prepped, topped with a round slice of daikon, sprinkled with sake, wrapped in…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • July