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Kuruma Ebi Shiromiso Jitate (White based Miso soup with Japanese tiger prawns)
Soup
Kuruma Ebi Shiromiso Jitate
(White based Miso soup with Japanese tiger […]
Shiromiso Jitate(white Miso based soup)
Soup
Ingredients for 10 servings
Yomogi-fu: 1/3 pc
Raw yuba: 2 […]
Usuimame Usu Kuzu Jitate(Ebi shinjo (shrimp dumpling))
Soup
Ingredients for 3 servings
Usuimame (Wakayama pea bean) paste: 100 g
Ichiban […]
Usu Kuzu Jitate (kuzu-thickened soup)(Tilefish: half pc, Warabi, carrots: as needed, Broad bean)
Soup
Ingredients for 3 servings
Ichiban dashi: 200 cc
Tilefish: 30 g × […]
Tilefish Kenchinyaki Yurinemurasaki imo chakin
Grilled dishes
Ingredients for 4 servings
Cost: 500 yen
The number of chefs required: […]
Chicken and prawn tempura rice bowl
Fried dishes, Yamasa
To make tempura rice bowl with chicken thigh and prawns, […]
Deep fried kurumaebi(Japanese tiger prawn) with egg yolk batter
Fried dishes
ike kuruma ebi (Japanese tiger prawn): 1pc
Shallot: 1pc
Red pepper: […]
Pike eel Hakusenage in hydrangea decoration
Fried dishes
For hydrangea decoration, cut quickly boiled pike eel in 5 pieces, put flour on the meat and then ...
Sea bream and potherb Hakusenage, Chia seed dressing
Fried dishes
I would like to introduce white fluffy Hakusenage deep-fried with batter of potato starch water and whisked egg ...
Hydrangea decoration, Corn and foie gras Surinagashi, tapioca, Quail abira, Pickled plum paste
Soup
Foie gras is a little greasy as it is. But the paste is packed only with the flavor of foie gras.
Corn Surinagashi
Soup
Surinagasi is a soup cooked with ingredients in season such as seafood, tofu, ginko nut, edamame...
Chirimen pike eel Flamed tofu Wax gourd cut in Kosode style Glehnia root Umekosen
Soup
Regarding Nimaiotoshi, considering the appearance and ease of eat, I prepare it in another method.
Boiled Kuzuko coated pike eel
Soup
A pike eel dish served in a bowl is a standard menu in early summer.
White asparagus Japanese tiger prawn served with tofu cream, Snap pea, Aome leaves, Bracken
Starter
For tofu cream, mix 1 Shiraae tofu, sake kasu marinated cream cheese, salt, light soy sauce and sugar and then do Habutaegoshi.
White asparagus and Japanese abalone Shiraae
Starter
Using ingredients in season is recommended to make Shiraae dishes. To prepare the dressing of Shiraae,
Grilled common orient calm and bamboo shoot with young leaves of Sansho miso sauce
Starter
Remove the skin of Japanese spikenard and soak it in lemon water to remove harshness as well as to reduce bitterness.
Young leaves of Sansho miso sauce
Starter
Dishes served with young leaves of Sansho miso sauce is a typical menu to be served in early spring, March and April...
Lotus root cake in Kuzuko sauce
Hot dishes
To add a flavor, Tamagonomoto is used as a binder. But it can be replaced by egg white...
Steamed lotus with eel
Hot dishes
Steamed lotus is a dish of steamed grated lotus root served with starchy sauce. ...
Savory saimaki prawn custard, nanzenji-style
Hot dishes
The key of this nanzenji-style recipe is wrapping the mixture with cling film and form it in a small ball.
Steamed tofu, nanzenji-style
Hot dishes
The Nanzenji Temple located in Sakyo Ward, Kyoto was very famous for tofu.
Simmered Japanese yellowtail with turnip
Hot dishes
Simmered Japanese yellowtail with turnip also makes the most of the taste of ingredients.
Aigamo duck, jibuni-style
Hot dishes
Jibuni is a traditional regional dish in Kaga region such as Kanazawa, Ishikawa...
Simmered black Berkshire pork(Pumpkin, Red Manganji pepper, Burdock)
Hot dishes
Simmered black Berkshire pork is a dish which using a cooking method known as Sato-mushi ...
Simmered mackerel in miso(String beans, Grilled leek, Ginger needle cut)
Hot dishes
Prepare the seasonings in advance before cooking to prevent the fish from break up while simmers it.
Pink shrimp and scallop egg yolk sauce(Advanced)
vinegared dishes
By mixing all the ingredients with egg yolk sauce, extra moisture will come out...
Pink shrimp and scallop egg yolk sauce
vinegared dishes
There are two ways in preparing the egg yolk sauce which are by heating it using ...
Eel and Vinegared summer vegetables
vinegared dishes
Green bamboo is use as a serving dish to bring out the summer atmosphere ...
Eel and Vinegared summer vegetables
vinegared dishes
We will introduce a vinegared dish with combination of two delicious summer ingredients ...
Edo style traditional vegetables Tempura
Fried dishes
Senju leek is one of the Edo vegetables made in Senju, Tokyo and ...
Edomae Tempura(Japanese whiting,Big-eyed flathead,Conger eel)
Fried dishes
Speaking of Edomae we will think of the big-eyed flathead fish. It is shining in black and very slimy.
Tempura(Young sweet ayu, Sweet potato (with butterfly shape decoration) , Fried young ginger soaked with Tendon sauce)
Fried dishes, Sample
Coat the sweet ayu with batter and wipe off the batter from the head and back part using fingers...
Tempura(Asparagus, Broad bean)
Fried dishes
We want to provide fresh vegetables as much as possible, so it’s important to make preparation ...
Ishigaki tofu, Taro, Leaf bud, Caviar, Sea urchin gravy
Hot dishes
Poke a bamboo skewer into the taro to check whether it is soft enough or not.
Egg tofu Water shield radish Japanese ginger Japanese honeywart Yuzu Bimidashi
Hot dishes
It was said that egg tofu have been made since Edo period. It seems that during ...
Seko crab Tempura, Sweet potato Tempura
Fried dishes
Seko crab is a female snow crab, also known as Kobako crab.
Mixed vegetables and Shiba shrimp Tempura
Fried dishes
Natural taste of the materials itself, the aroma that would not disturb the taste ...
Deep-fried dishes(Common orient calm, Ezo abalone)
Fried dishes, Sample
When frying, coat the clam meat with a bit of flour, place the meat facing up and pour some oil.
Deep-fried dishes Japanese tiger prawn Tempura, Bamboo shoot, Butterbur sprout
Fried dishes, Sample
Tempura is a dish that originally came to Japan from Portugal during ...
Fried sesame tofu Five colors sleet sauce
Appetizer
It is told that sesame tofu was started from a Zen priest brought back Fucha ...
