Steamed food
The pick conger cooking is a mainstream cuisine of Kansai in Japan. It is one of indispensable dishes for the Tenjin Festival in Osaka and the Gion Festival in Kyoto. Ingredient Pick Conger Glutinous rice Plum Pulp Japanese Basil Seasoning Japanese Soup Stock Light color soy source Sweet sake Japanese Sake How To Make The…
Fried food
Deep fried Tiger Prawn which is winding slice potato This dish is a using the prawn and the potatoes.Cooking is easily, and this dish is very tasty. Ingredient Tiger prawn Potato Sea weed Green chili Eggplant Starch Grated radish Chop leek Autumn leaves grated Dried slice bonito Seasoning Japanese soup stock Sweet sake Light color…
Grilled
Baked tile fish with pine- mushroom which wrapped by THE YUBA. The season of the tilefish is from late fall to early spring, and it is the most delicious times. The dish using YUBA curds is called To-ji Temple、and places To-ji Temple of Kyoto. We introduce the beaked tile fish with pine- mushroom which wrapped…
Steamed food
The rock fish is said to be a fish telling spring, in Japan. The early spring, Rock fish begin to appear in the market. This fish is a without habit and very delicious. This time I will introduce the rock fish that make cooking with a little bit strong taste. Ingredients Rock fish Bamboo shoots…
movies
Three sheets of Japanese Spanish Mackre In Case Of Grilled Fish, Fried Fish etc. Turn a head of a japanese spanish mackere to the right, and turn the ventral toward you. Put the knife in the middle bone near the belly fin. Cut along the middle bone to the tail. Turn a head to the…
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METHOD FOR TREATMENT OF THE JAPANESE SPANISH MACKEREL Turn the head of Japanese Spanish Mackerel to the left. Remove the scale of the Japanese Spanish mackerel. Take the remaining scale with a scrubbing brush while draining water. Put a knife from the back of the chest fin, and cut a middle bone. Do the…
Steamed food
The tilefish is divided into the white tilefish, the red tilefish, the yellow tilefish. White the tile fish is said to be the most delicious. The red tilefish is generally distributed in the market. The yellow tilefish lives in a relatively deep place but, taste almost falls. The white tilefish is the most delicious season…
Steamed food
This time, we introduce the small Japanese spanish mackerel Shinshiyu steaming. Ingredients Small Japanese Spanish Mackere Tea buckwheat noodles The sea weed which was cut into long pieces Wasabi Grated Japanese Radish Dried Slice Bonito Seasoning Japanese Soup Stock Light color soy source Sweet sake How To Make Removes the internal organs of the small…
Fried food
Cut the meita-flounder into the three slices, wind it up with asparagus as a core, and it is a dish which fried in the oil. Ingredents Meita-Flounder Asparagus Sea weed Green spring Onion Japanese Radish Starch Momiji-Oroshi Seasoning Japanese Soup Stock Light color soy source Sweet sake Rapeseed Oil How To Make The Meita-flounder wash…
Fried food
The Frog Flounder is harvested in the SETO INLAND SEA in Japan, The season is from Fall to Winter, And it often used in Kansai area. This time, introduce deep fried the Meita-Flounder with Almond. Ingredients Meita – Flounder Almond Slice Green Chili Flour Egg Japanese Radish Green Onion Momiji Oroshi Dried Slice Bonito Seasoning…
Fried food
Ingredients Tiger Shrimp Celery Asparagus Potato Seaweed Dried Slice Bonito Rapeseed Oil Seasoning Japanese soup stock Sweet Sake Light color soy source Japanese Sake How To Make Remove the tiger shrimp tail shell. Remove the black vein, wash tiger shrimp with water, and drain. The potato makes( KATURAMUKI ) rotary cutting, and cut it for…
Cooked together
This cooking uses a Aigamo Duck. Aigamo Duck is the thing which thing a mallard and a duck. The Aigamo Duck has much oily, but the meat is not oily. INGRREDIENTS Aigamo Duck SEASONING Soy sauce Sugar Tamari soy sauce How To Make Cut the skin of duck lengthwise. Bake the skin until scorched a…
Fried food
The season of ISE LOBSTER is from October to January. In this time, introduce fried roll up with fresh Yuba of the Ise Lobster. Ingredients Ise Lobster Fresh Yuba Seaweed Trifree Bean Green Onion Japanese Radish Starch Momiji Oroshi Dried Slice Bonito Seasoning Japanese soup stock Light color soy source Sweet sake Rapeseed Oil How…
Fried food
Watari Crab is different from in the season of the male and the female. It is from July to November in the male season. And the female season is A end of May to December. This time, introduce the deep fried Watari Crab. Ingredients Watari Crab Starch Momijioroshi Grated Japanese Radish Scatter Finely Chopped Green…
KURUMA-EBI SHINANO-AGE
The Steamed Pike Conger With The Steamed Rice
Grilled sweet fish (AYU) with a salt
Japanese pot-steamed hotchpotch with fresh soy milk
Japanese-style abalone gratin
FUROFUKI DAIKON DEEP FRYING
TURBAN SHELL SHINPI-YAKI
Deep-fried Sillaginoid fish with ume tree with red blossoms
YELLOWTAIL TERIYAKI
ISE LOBSTER TOJI TEMPLE DEEP FRYING
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