Lotus root cake in Kuzuko sauce
To add a flavor, Tamagonomoto is used as a binder. But it can be replaced by egg white...
Steamed lotus with eel
Steamed lotus is a dish of steamed grated lotus root served with starchy sauce. ...
Savory saimaki prawn custard, nanzenji-style
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
The Nanzenji Temple located in Sakyo Ward, Kyoto was very famous for tofu.
Simmered Japanese yellowtail with turnip
Simmered Japanese yellowtail with turnip also makes the most of the taste of ingredients.
Aigamo duck, jibuni-style
Jibuni is a traditional regional dish in Kaga region such as Kanazawa, Ishikawa...
Simmered black Berkshire pork(Pumpkin, Red Manganji pepper, Burdock)
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)
Prepare the seasonings in advance before cooking to prevent the fish from break up while simmers it.
Ishigaki tofu, Taro, Leaf bud, Caviar, Sea urchin gravy
Poke a bamboo skewer into the taro to check whether it is soft enough or not.