Project Description

Comment

Harihan is the name of the restaurant where I spent my apprenticeship. It is a renowned shop with its long history in Shinsaibashi Osaka since 1879. It was the top grade restaurant in terms of people, food, and everything, but it has closed down unfortunately. However I would like to introduce some of the recipes I learned there. You might think they are classic but it requires every possible basic skill to cook with essential technical basics.

Appetizer(Zensai)

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  • Dipping Herring roe
  • Kani matsukaze
  • Tiger prawn
  • Red‐and‐white designed salmon
  • Black soybean

Soup(Wan)

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  • Clear soup with Spiny Lobster

Grilled dishes(Yakimono)

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  • Grilled Spanish mackerel, scallop and duck meat, wrapped Japanese Washi-paper

Simmered dishes(Nimono)

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  • Simmered Common Japanese Conger, edible burdock and tofu skin

Steamed dishes(Mushimono)

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  • Steamed sea bream with vegetables

Chef :kansai chourishi eihousha/ tomei country club/www.tomeicc.co.jp/January 2012
Course Name: Early spring dishes in historic Japanese restaurant “Harihan”