Cooked together
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…
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…
Sliced raw fish
A flathead and au seabass are representative summer fish. You can have Deliciously if doing it to ARAI (Washing The Sashimi) it. Ingredients Flathead Dried Slice Bonito Seasoning Soy Sauce Sweet sake Japanese Sake How To Make The flathead choose a live fish. Wash the fish, and wipe the water. After cut the fish into…
Appetizer
The sweetened boiled small live shrimp is a most suitable as appetize of the liquor. And, as it is seasoned with a salty-sweet, and it very popular with the chidren. Ingredients Small Shrimp Starch Seasoning Soy Source Japanese Sake Rock Sugar Rapeseed oil How To Make Wash the small shrimp cleanly, and take the dirt…
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…
Cooked together
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…
Cooked together
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、…
Steamed food
The Japanese steamed egg custard is the steamed fresh soy milk and the vegetables, and put the yoshino bean jam into the dish. Ingredient shrimp Fresh Soy Milk lily Bulb Shimeji Mashroom Ginkho Deied Shiitake Mashroom Egg Yoshino－Kuzu Citron Dried Slice Bonito Seasoning Milk Salt Light Color Soy Source Sweet Sake How To Make Cut…
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…
KURUMA-EBI SHINANO-AGE
The Steamed Pike Conger With The Steamed Rice
Japanese-style abalone gratin
AMADAI-MATUTAKE-TOJIYAKI
FUROFUKI DAIKON DEEP FRYING
SAWARA-SAIKITOU-ZUKE
Grilled sweet fish (AYU) with a salt
Simmered Lotus Root
Steamed Glassfish with the vessel (SHIRAUO FUTAMI-MUSHI)
YELLOWTAIL TERIYAKI
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