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
5 results
  • Read the article: Shirokane Pork and Apple, Steamed

    FREE

    Ginza Inaba

    Shirokane Pork and Apple, Steamed

    Wanting to use a seasonal fruit, I experimented and came up with the idea of pairing pork's umami with apple, to see whether I could create a new…

    • Simmered / warm / steamed / combination-simmered
    • Spring
    • fresh and dewy

    • Serves 1 · ¥330

    • Cook time 30 min

  • Read the article: Suzuki Sea Bass Oil-Marinated, Abalone Slow-Cooked in Oil

    Open-Air Museum Club

    Suzuki Sea Bass Oil-Marinated, Abalone Slow-Cooked in Oil

    Wanting to make a cool, summer-appropriate dish, and since sweetfish is the famous summer fish known for its pairing with smartweed, I decided to…

    • Kaiseki cuisine
    • Summer
    • concentrated flavor

    • Serves 2 · ¥1,400

    • Cook time 3 hr

  • Read the article: Hyuganatsu-Scented Grilled Course, Saikyo-Yaki Black Cod, Snow Crab, Yuba and Grated Mountain Yam, Saikyo-Yaki Vegetables

    Meiji Kinenkan

    Hyuganatsu-Scented Grilled Course, Saikyo-Yaki Black Cod, Snow Crab, Yuba and Grated Mountain Yam, Saikyo-Yaki Vegetables

    Hyuganatsu, a citrus fruit, has a rare characteristic no other fruit has: even the white pith on the inside can be eaten together with the flesh, and…

    • Kaiseki cuisine
    • Spring
    • fresh and dewy

    • Serves 1 · ¥500

    • Cook time 30 min

  • Read the article: Hamo Confit, Mousse

    Meiji Memorial Hall, Motoakasaka

    Hamo Confit, Mousse

    I sought a new flavor from hamo, an ingredient indispensable to Japanese cuisine that's in season in summer. Hamo has many small bones, and while…

    • Kaiseki cuisine
    • Summer
    • texture

    • Serves 4 · ¥3,000

    • Cook time 30 min

  • Read the article: Wild Mountain Vegetable Sawani-Wan

    Ginza Inaba

    Wild Mountain Vegetable Sawani-Wan

    You can enjoy two flavors in a single soup bowl. One is a flavor combining vegetables and asari clams. I roast butterbur sprouts and udo at 100°C for…

    • Kaiseki cuisine
    • Spring
    • hearty and satisfying

    • Serves 1 · ¥580

    • Cook time 30 min

Sort
5results