Grilled
It is the dish which roll winding the eel as core with the sea weed and the fresh yuba. Ingredients Eel Three Leaves Fresh Yuba Thin Omelette Cut Into Strips Sea Weed Seasoning Sweet And Salty Fish Sauce (UOTARE) How To Make Eel split and grilled in soy sauce. Cook the rice a little bit…
Fried food
Ingredient Sillaginoid fish Salted plum Shiso leaves Blue Tang Japanese Radish Flour Dried Slice Bonito Rapeseed Oil Seasoning Japanese Soup Stock Sweet Sake Light color soy source Japanese Sake How To Make The sillaginoid fish remove a scale and the internal organs. Wash sillaginoid fish with water, and wip off the water. Cutting a sillaginoid…
Grilled
The butter firing of an abalone introducing this time, Cut the burdock into a very thin slice、and stir fry it. In the finish, put many more minced green leeks in the pan, The abalone becomes very tasty which is mix with the taste of burdock and the green leek. Ingredient Abalone a burdock Shiitake-mushroom Green…
Steamed food
The season of glassfish is from February to April in Japan. Steam the glassfish with light soup once, And put the YOSHIO-AN into the top of the vessel. Taste is slightly different from the CHIYAWAN-MUSHI（Savory steamed egg Custards with assorted ingredients) Ingredients Glassfish Egg YOSHINO－YUZU Ginger seasoning Japanese soup stock Light color soy source Salt…
Sliced raw fish
The body of the splinte fish does not have a habit, and there are sashimi, various dish methods including the grilled fish. Today, we introduce the DAITOKUJI FERMENTED SOYBEAN WITH THT CUTLASS FISH. ingredients splinte Fish Kelp Fermented Soybean Green Leek Cutting Kelp Seasoning Sashimi Soy Sauce How To Make The cutlass fish takes out the…
Cooked together
Boild fresh raw tofu skin and boiled enoki mushroom are Light taste. Delicious taste of the raw tofu skin and chewy of the enoki mushroom are very delicious. This dish can also be made easily at home.Please make it once by all means. Ingredients Raw Tofu Skin Enoki- mushroom Honewort Yuzu Dried Slice Bonito Seasoning…
Sliced raw fish
In Japan bonito moves in the direction of north from the end of March. About the end of April bonito will begin to pass through Kochi. This time ,called frist bonito and goes to the market in the Kansai eria. Bonito continues to move northward,In autumn, bonito will return from the northern part of Sanriku….
Grilled
A sweetfish is the river fish which is the most famous in Japan. The season is from June to August. In about July, the bone of the sweetfish is soft, It can all eat every bone. Ayu has natural products and aquaculture, because natural products eat river moss, Taste is different by a harvested river….
Appetizer
The season of the abalone is from July to September in Japan. We provided it as the first dish of the KAISEKI cuisine at summer hot time. The abalone-toufu is one article to match well at summer hot time. Ingredients Abalone Kelp Yoshino-Kuzu Spinach Japanese RadishCayenne pepper powder Grated radish with cayenne pepper powderChopping fine…
Cooked together
Japanese style roll cabbage seasoned with Japanese soup stock, and it is a very light dish. Please make it once. Ingredients Cabbage Eel Tiger prawn Lily bulb Ginkog Cotton tofu Taste shiitake Bonito YOSHINO-KUZU Seasoning Japanese soup stock Sweet Sake Light Color Soy Source UOTARE How To Make Boil the cabbage with hot water once…
Steamed food
A Tilefish with Tanba chestnut steaming is a dish that incorporates the deliciousness of Tanba chestnut and the sweetness of tilefish. By taking with YOSHINO-AN,and It becames even more delicious thing. Ingredients Tilefish Tanba chestnut Turnip Jew’s-ear Lily roots Ginkon Egg YOSHINO-KUZU Wheat bran Wasabi Dried Slice Bonito seasoning Japanese soup stock Light color soy…
Grilled
The season of a Masu Trout is March in Japan. It is the most beautiful fish in the clear stream. The taste is said to be an unrivaled article in a river fish. Today, we introduce grilled masu trout with DENGAKU MISO. Ingredients Masu Trout Tamamiso Dengaku white bean paste DENGAKU bud miso How To…
Grilled
The season of the harvest fish is from winter to early summer. The SAIKIYOU-ZUKE of hervest fish is used for grilled foods of KAISEKI cuisine wellThe taste is very refined, and exquisite.This time we will introduce the Harvest Fish SAIKIYOU -ZUKE. Ingredients Hervest Fish Saiyou-Miso Seasoning Japanese Sake Sweet sake Salt How To Make Because…
Fried food
The season of the corn is from Jun to September. The corn in Hokkaido, at this time is sweet and very delicious. Today we will introduce the CORN OF THE KAKIAG. Ingredients Corn Shiso leaves Egg Flour tempura flour Japanese radish Dried Slice Bonito Seasoning Japanese soup stock Light color soy source Sweet Ske rapeseed…
Butter frying of the abalone (AWABI-BATA YAKI)
Grilled sweet fish (AYU) with a salt
The Steamed Pike Conger With The Steamed Rice
Simmered Lotus Root
Steamed Glassfish with the vessel (SHIRAUO FUTAMI-MUSHI)
Lobster Gusokuni
TATAKI OF BONITO WITH SESAME SOURCE
ICHIJIKU IRIDASHI (THE FIG OF IRIDASHI)
Deep fried Tiger prawn with yoro
BAKED A FIG WITH TWO COLORS OF THE DENGAKU-MISO
Follow Us!