Cooked together
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…
Sliced raw fish
In Japan bonito moves in the direction of north from the end of March. About the end of April bonito will begin to pass through Kochi. This time ,called frist bonito and goes to the market in the Kansai eria. Bonito continues to move northward,In autumn, bonito will return from the northern part of Sanriku….
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….
Appetizer
The season of the abalone is from July to September in Japan. We provided it as the first dish of the KAISEKI cuisine at summer hot time. The abalone-toufu is one article to match well at summer hot time. Ingredients Abalone Kelp Yoshino-Kuzu Spinach Japanese RadishCayenne pepper powder Grated radish with cayenne pepper powderChopping fine…
Cooked together
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…
Steamed food
A Tilefish with Tanba chestnut steaming is a dish that incorporates the deliciousness of Tanba chestnut and the sweetness of tilefish. By taking with YOSHINO-AN,and It becames even more delicious thing. Ingredients Tilefish Tanba chestnut Turnip Jew’s-ear Lily roots Ginkon Egg YOSHINO-KUZU Wheat bran Wasabi Dried Slice Bonito seasoning Japanese soup stock Light color soy…
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…
Fried food
The season of the corn is from Jun to September. The corn in Hokkaido, at this time is sweet and very delicious. Today we will introduce the CORN OF THE KAKIAG. Ingredients Corn Shiso leaves Egg Flour tempura flour Japanese radish Dried Slice Bonito Seasoning Japanese soup stock Light color soy source Sweet Ske rapeseed…
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…
Cooked together
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…
Fried food
The three-color deep frying of tiger prawn is spring cooking of Japan. Rice granules. The white collar uses rice granules. The brown collar uses Very small rice biscuits. The green collar uses Needle limit laver, This dish is a dish letting you can feel spring. Ingredients Tiger Prawn Very small rice biscuits Rice granules Needle…
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…
Fried food
TOSAAGE－TOUF is cooked with tofu mainly. This dish can be cooked easily even at home. Please try to cook once at your home. This cooking is very popular with children. Ingredients Fine-Grained Tofu Top quality Dried Slice Bonito Ginger Japanese Radish Japanese Red Pepper Thread Dried Slice Bonito（ITO－KATUO） Cutting which is long and sliced Seaweed（KIRI－NORI）…
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
Follow Us!