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Kuruma Ebi Shiromiso Jitate (White based Miso soup with Japanese tiger prawns)

By |3月 28th, 2021|

Kuruma Ebi Shiromiso Jitate
(White based Miso soup with Japanese tiger prawns)
shin jagaimo mochi in narutomaki style (seasonal potato mochi style)

Burdock, Bracken, Bamboo shoots, Thin-Radish, Fukinoto (Butterbur), Karasumi (salted and Dried mullet roe)

10 servings
Japanese tiger prawns: 5 pcs
burdock: 2 pcs […]

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Shiromiso Jitate(white Miso based soup)

By |2月 27th, 2021|

Ingredients for 10 servings
Yomogi-fu: 1/3 pc
Raw yuba: 2 sheets
Naka-age yuba (semi dried yuba): 1 sheet
Turnips: 3 pcs
Shiitake mushrooms: 10 pcs

Cost: 400 yen, time required: 30 minutes, number of chefs required: 1

Kombu dashi (kelp soup stock)
 Water: 1800 ml
 Rishiri kombu kelp: 30 g
 Makobu kelp: 20 g
 Vegetables scraps: as needed
Shiromiso Jitate is a […]

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Usuimame Usu Kuzu Jitate(Ebi shinjo (shrimp dumpling))

By |2月 7th, 2021|

Ingredients for 3 servings
 Usuimame (Wakayama pea bean) paste: 100 g
 Ichiban dashi: 1800 cc
 Mochi (rice cake): 5 pcs

Cost: 580 yen, time required: 30, the number of chefs required: 1

Ebi shinjo (shrimp dumpling)
 Raw shrimp flesh: 150 g
 Shrimp (30 g): 15 pcs
 Tamago no moto and shrimp oil mixture: 60 g
 Yamato-imo (Japanese yam): 50g
How the dashi is brewed for […]

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Usu Kuzu Jitate (kuzu-thickened soup)(Tilefish: half pc, Warabi, carrots: as needed, Broad bean)

By |8月 10th, 2020|

Ingredients for 3 servings
 Ichiban dashi: 200 cc
 Tilefish: 30 g × 5
 Warabi: 10 pcs
Lotus root rice cake
 Lotus root : 200 g
 Tamago no moto (Japanese egg mixture): 1 tablespoon
kuzu: as needed
 Egg white: 1/2 pc
 Wwater salt: as needed
Cost: 650 yen, the number of chefs required: 2
Ichiban dashi:
 Water: 1800cc
 Rishiri kombu kelp: 20 g
 Makobu kelp: 10 […]

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Yaki Ainame

By |1月 26th, 2019|

Ainame fish, ume ninjin, Kamoji negi, sawarabi, rice(1 serving)
Yaki Ainame…………….35g
Sawarabi…………..2 bundles
Okoge………………as needed
Cost: ¥400 […]

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Hydrangea decoration, Corn and foie gras Surinagashi, tapioca, Quail abira, Pickled plum paste

By |11月 11th, 2017|

Foie gras is a little greasy as it is. But the paste is packed only with the flavor of foie gras.
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Corn Surinagashi

By |11月 4th, 2017|

Surinagasi is a soup cooked with ingredients in season such as seafood, tofu, ginko nut, edamame...
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Chirimen pike eel Flamed tofu Wax gourd cut in Kosode style Glehnia root Umekosen

By |10月 28th, 2017|

Regarding Nimaiotoshi, considering the appearance and ease of eat, I prepare it in another method.
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Boiled Kuzuko coated pike eel

By |10月 21st, 2017|

A pike eel dish served in a bowl is a standard menu in early summer.
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Sawaniwan Deep fried Chicken fillet Sinjo with rice cracker flakes

By |12月 17th, 2016|

Recently, customers expect the originality and color of Sawaniwan more...
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