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Japanese Chefs Recipes

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4 results
  • Read the article: Misaki-gazami Yoro-mushi, Steamed with Grated Mountain Yam

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    Sanwa Shutter Yufu Kogen Resort

    Shoji Saka

    Misaki-gazami Yoro-mushi, Steamed with Grated Mountain Yam

    Building on autumn ingredients, this is a nimono-gawari, a dish that stands in for the simmered course, featuring Misaki-gazami. For Misaki-gazami…

    • Kaiseki cuisine
    • Fall
    • dense and clinging

    • Serves 1 · ¥350

    • Cook time 1 hr

  • Read the article: Misaki-gazami Kachin-age, Deep-Fried in Mochi-Rice Batter

    Sanwa Shutter Yufu Kogen Resort

    Shoji Saka

    Misaki-gazami Kachin-age, Deep-Fried in Mochi-Rice Batter

    For Misaki-gazami Kachin-age, since the crab's umami grows weaker in its nagori period — the last-of-the-season stretch — I thought it would work…

    • Kaiseki cuisine
    • Fall
    • thickness

    • Serves 1 · ¥280

    • Cook time 1 hr

  • Read the article: Misaki-gazami in Kabosu Crystal Jelly

    Sanwa Shutter Yufu Kogen Resort

    Shoji Saka

    Misaki-gazami in Kabosu Crystal Jelly

    Building on autumn ingredients, I used Misaki-gazami, a treasure of the sea from Oita Prefecture, known in the classical era as Toyo-no-kuni, where…

    • Kaiseki cuisine
    • Fall
    • striking

    • Serves 1 · ¥135

    • Cook time 1 hr

  • Read the article: Misaki-gazami Kora-yaki, Grilled in the Shell

    Sanwa Shutter Yufu Kogen Resort

    Shoji Saka

    Misaki-gazami Kora-yaki, Grilled in the Shell

    Building on autumn ingredients, I used Misaki-gazami, a treasure of the sea from Oita Prefecture, where my workplace is located, to devise a set of…

    • Kaiseki cuisine
    • Fall
    • creamy

    • Serves 1 · ¥380

    • Cook time 1 hr

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