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…
Grilled
In Japan, the season of the salmon are September to November and April to July. This time, introduce wrapped a potato salad with the salmon, and grilled it. Ingredients Salmon Potato Cucumber Carrot Onion Small Potato Asparagus Black Sesame Seasoning Light color soy source Sweet sake Japanese Sake Mayonnaise Salt How To Make The salmon…
Grilled
Introduce a fig cooking with used a red miso-dengaku and a white miso dengaku. Ingredients Fig White‐Miso Aka‐Miso Starch Seasoning Sweet Sake Sugar Japanese Sake Rapeseed Oil How To Mak Pare the fig’s skin, and cut it to half of the length. Fry the fig in the rapeseed oil of the medium heat. Spread hot…
Grilled
Ingredients Cutlass Fish Burdock Rice Bran Dried Slice Bonito Seasoning Japanese soup stock Sweet sake Light color soy source Japanese Sake How To Make Wash a cutlass fish with the water, and cutting a fish into three slices. The burdock drops soil, and wash it. Cut ② to the suitable size, and put a rice…
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…
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…
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….
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…
Grilled
The season of the turban shell is from April to August. Turban shell has various dishes. Today we will introduce the TURBAN SHELL SHINPI-YAKI. Ingredients Turban Shell Carrot Bamboo shoots Shiitake mushroom Quail egg Seasoning Japanese Soup stock Soy Source Light Color Soy Source Sweet Sake Sake How To Make Mix 8cups of Japanese soup…
Grilled
In Japanese, the spanish mackerel has twice seasons in year that is an autumn and in the spring . We will introduce Spanish mackerel（SAWARA）NO SAIKIYOU－ZUKE in this time. Ingredients Spanish mackerel Kyoto-style sweet white bean paste Seasoning Sweet sake Sake Sugar How TO Make The Spanish mackerel remove the internal organs. Wash Spanish mackerel with…
Grilled
In Japan, this fish is called the spring telling a fish. The taste is a very simply, Is is used for the grilled fish and sashimi. Ingredients Halfbeak Horikawa-Burdock Rice-Bran Seasoning Japanese soup stock Sweet sake Sake Salt Rice vinegar How to Make The Horikawa-Burdock cut out the buanches. Rub the horikawa-burdock with a brush…
Grilled
There are a lot of abalone dishes. We introduce Japanese-style abalone gratin in this time. Ingredients Abalone Tiger prawn Scallop Lily roots Shimeji-mushroom Ginkgo Kikurage ( cloud ear mushroom) Milk Butter Flour YUZU-MISO Rice grain Seasoning Japanese soup stock Salt Light color soy sauce Sweet sake Japanese Sake How To Make Attach salt to the surface…
Grilled
The kabayaki of Raw tofu skin is one of the vegetarian cooking (SHIYOUJIN-RIYORI).This cooking is using a tofu and raw tofu skin. Ingredients Raw tofu skin Tofu Abalone of shell Seasoning Sweet sake Soy Source Rice soy source ( TAMARI-SHIYOYU) Sake How to make Scald the tofu once. Put block and into under one of…
KURUMA-EBI SHINANO-AGE
The Steamed Pike Conger With The Steamed Rice
KABAYAKI Of Raw tofu skin YUBA
DEEP FRIED THE MEITA-FLOUNDER WITH THE ALMONDS
FUROFUKI DAIKON DEEP FRYING
SAWARA-SAIKITOU-ZUKE
AMADAI-MATUTAKE-TOJIYAKI
Grilled sweet fish (AYU) with a salt
Simmered Lotus Root
Steamed Glassfish with the vessel (SHIRAUO FUTAMI-MUSHI)
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