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Aburi Anago Domyoji Tsutsumi (Domyoji wrapped in seared anago)

By |1月 26th, 2019|

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Lotus root cake in Kuzuko sauce

By |9月 10th, 2017|

To add a flavor, Tamagonomoto is used as a binder. But it can be replaced by egg white...
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Steamed lotus with eel

By |8月 28th, 2017|

Steamed lotus is a dish of steamed grated lotus root served with starchy sauce. ...
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Savory saimaki prawn custard, nanzenji-style

By |8月 12th, 2017|

The key of this nanzenji-style recipe is wrapping the mixture with cling film and form it in a small ball.
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Steamed tofu, nanzenji-style

By |8月 6th, 2017|

The Nanzenji Temple located in Sakyo Ward, Kyoto was very famous for tofu.
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Simmered Japanese yellowtail with turnip

By |7月 29th, 2017|

Simmered Japanese yellowtail with turnip also makes the most of the taste of ingredients.
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Aigamo duck, jibuni-style

By |7月 22nd, 2017|

Jibuni is a traditional regional dish in Kaga region such as Kanazawa, Ishikawa...
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Simmered black Berkshire pork(Pumpkin, Red Manganji pepper, Burdock)

By |7月 16th, 2017|

Simmered black Berkshire pork is a dish which using a cooking method known as Sato-mushi ...
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Simmered mackerel in miso(String beans, Grilled leek, Ginger needle cut)

By |7月 8th, 2017|

Prepare the seasonings in advance before cooking to prevent the fish from break up while simmers it.
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Ishigaki tofu, Taro, Leaf bud, Caviar, Sea urchin gravy

By |5月 4th, 2017|

Poke a bamboo skewer into the taro to check whether it is soft enough or not.
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