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- SEABREAM, KENCHIN-YAKI
- Japanese Spanish mackerel KENCHIN-YAKI
- AMADAI-MATUTAKE-TOJIYAKI
- Butter frying of the abalone (AWABI-BATA YAKI)
- Roasted a halfbeak of spring
- Roll Winding Of Eel split and grilled in soy sauce, and Fresh Yuba
- ICHIJIKU IRIDASHI (THE FIG OF IRIDASHI)
- Tile Fish Steamed Kashiwa
- Japanese-style abalone gratin
- Boiled raw tofu skin (NAMA-YUBA) and boiled enoki mushroom
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Abalone
BOILED RED SEA BREAM
Boned ribs of pork
bonito
Cutlass Fish
DEEP FRIED TIGER PRAWN WITH YORO
Denngaku white bean paste
eggplant
Fig
flounder
Garfish
Head of sea bream
IMOMANJIYU (Japanese Steamed Bun)
Iridashi
Japanese-style abalone gratin
KABAYAKI Of Raw tofu skin YUBA
KENCHIN-YAKI
Lobster
Matchiya
MOCHIBANA
ogura-konbu
OKARA
OYSTER
Pork
Pork kakuni
Potato
Prawn
Radish
Rice cake
Roasted garfish of soring
SAIKIYOU-MISO
SAWARA-SAIKITOU-ZUKE
Sea Bread
SEABREAM
SIMMERED IN PER
Spanish mackerel
SUIJI
The three-color deep frying of tiger prawn
TILEFISH OYSTER HOSHIYOMAKI
Tofu
TOFU (BEAN CAKE) MANJYU
Tosaage tofu
White Tilefish
YOSHIO-AN
Yuba
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