Simmered dish
The snapper cuisine has many kinds of the dishes. There are AMEDAKI of thick taste, and seasoned a little bit mild tasting. This time I will introduce the sea bream that make cooking with a little bit strong taste. Ingradients Head of sea bream Bamboo shoots Burdock Seasonal vegetables such as lotus Dried kelp Seasoning…
Simmered dish
The samurai put on the armor his body in the Japanese Warring Period, Lobster tail is looks like armor. So dish made of boiled lobster. Ingredients Lobster Burdock Lotus root Bamboo shoots Kelp Japanese White Miso(Light Brown Miso) Seasoning Japanese soup stock Sweet sake Light color soy sauce Sake How to make Cut the lobster…
Simmered dish
The new lotus root is sold in autumn from July, also It is sold February from end of the autumn. In a cold time, the lotus root has a sweetness and sticky is strong. It is used for various cooking. Introduce how to make a cooking which is seasoned the lotus root. Ingredients Lotus Root…
Boiled red sea bream
Grilled sweet fish (AYU) with a salt
Roasted a halfbeak of spring
Japanese-style abalone gratin
Matutake Mushrooms, Mrawns, Kamo Eggplant Dengaku Grilled
Deep-fried Sillaginoid fish with ume tree with red blossoms
ISE LOBSTER TOJI TEMPLE DEEP FRYING
A Tilefish Tanba Steaming (Amadai Tanba Mushi)
YELLOWTAIL TERIYAKI
Lobster Kabuto Tukuri
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