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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…
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The season of the fig is from May to November. This time, we introduce how to make Fried Fig With RIKIYU AN. Ingredients Fig White sesame Starch Dried Slice Bonito Seasoning Japanese Soup Stock Sweet Sake Light color soy source Japanese Sake Rapeseed Oil How to Make The fig chooses the well ripe matter, and…
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Ochi-koimo ( Taro ) is a small thing of the taro, In Japan, season is a time of the early summer. Small Ochi-KOIMO (Taro) steame by the salt with the skin. In this time, we introduce Boil The Very Small Taro Plainly (OCHI-KOIMO SAWANI) Ingredients Very Small Taro Water of Washed Rice Dried Slice Bonito…
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The season of the fig is from June to Oxtober. Easy to make even at home, and introduce the Iridashi of the fig (Ichijiku-Iridashi) Ingredient Fig White Leek Ginger Starch Dried Slice Bonito seasoning Japanese Soup Stock Sweet sake Light color soy source Rapeseed Oil How To Make The fig chooses the well ripe matter、…
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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…
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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…
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Kakuni is one kind of prepared foods using ribs of pork in Japan. Today, we introduce pork kakuni with potato source. Ingredients Boned ribs of pork Japanese mustard Soybean curd refuse Seasoning Japanese soup stock Sweet sake Soy sauce Sake Soy bean curd refuse How to make Cut the boned ribs of pork into 6cm…
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Steam potatoes once, spread a potato, and wrap the tiger prawns. And takes it with YOSHINO-AN. ingredients Potato Tiger prawn Eel Lily bulb Ginkgo Shiitake mushroom Shimeji mushroom Cracker Egg Wasabi Dried slice bonito Seasoning Japanese soup stock Light color soy sauce Sweet sake Japanese Sake Salt Yoshino kuzu Rapeseed oil HOW To Make Potatoes…
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Kakuni is one kind of prepared foods using ribs of pork in Japan. Ingredients Boned ribs of pork Common bean Rice bran Japanese mustard Ginger Seasoning Japanese soup stock Sweet sake Soy sauce Sake How to make Cut the boned ribs of pork into 6cm(2.4in) blocks. Bake a pork until to brown by the frypan….
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The pea is homogeneous with the green peas. This time, it is the make coloring of pea, and we will show you the method of the cooking. Ingredients Pea Dried Slice Bonito Seasoning Japanese soup stock Sweet sake Light color soy sauce Sake Salt HOW TO Make Pick up pea from the pod, and wash…
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Tofu Manju is cooked a dish that it be through the year. This time is tofu using autumn ingredients. Ingredients Eel Cotton Tofu Tiger Prawn Japanese Mushroom Cloud ear mushroom Lily Bulb Ginkgo Nut Yoshino arrowroot Potato Starch Seasoning Japanese Soup Stock Light Color Soy Sauce Sweet Sake Japanese Sake Salt How to make Boil…
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Japanese radish has a lot of water in winter from autumn. And early summer times radish has very hot. So introduce suitable FUROFUKI-DAIKON (Radish) deep frying this time in winter. Ingredients Japanese Radish Rice Dried kelp Starch Dried slice bonito seasoning Japanese soup stock Light color soy sauce sweet sake rapeseed oil How to make…
Grilled sweet fish (AYU) with a salt
DEEP FRIED TIGER SHRIMP WITH FLAVOR TASTE
Prawn Toji Fried
DEEP FRIED THE MEITA-FLOUNDER WITH THE ALMONDS
IMOMANJIYU (Japanese Steamed Bun)
Tile Fish Steamed Kashiwa
TOSAAGE-TOUFU
Boiled Rock Fish
KURUMA-EBI SANSHIYOKU AGE（Three-color deep frying of tiger prawn）
AMADAI-MATUTAKE-TOJIYAKI
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