Grilled
Tofu’s dengaku can be enjoyed all the year round, and it is also a cooking that can be done at home. Please cook once. Ingredients Firm bean cued White bean paste Red bean paste Miso mix with leaf bud Tree Buds Arare Ground white sesame Seasoning Japanese sake Sweet Sake Sugar How to make Put…
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…
Sliced raw fish
May 5th is colled Tanngo no Sekku (Boys Day), one of special day in Japan. Pray for the growth of the boys day, and display an armor, a helmet in a home. Lobster Kabuto Tukuri is change of the helmet of warrior. material Lobster Wasabi Used As Sashimi Gamish Bud Perilla Seasoning Sashimi Soy Sauce…
Grilled
The yellowtail is called a fish whose name changes as grow up in japan. And fish changes name four times as baby yellowtail, small sized yellowtail, middle sized yellowtail, yellowtajl The season of the yellowtail is from December to January and it is the most delicious period. Ingrediens Yellowtail Sauce for fish How to make…
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…
Fried food
The dish using Yuba (raw yuba and dried yuba) is called To-ji, Place To-ji Temple is Kyoto. The initiato is Ku-kai, The religious precepts of the then Buddhism are severe, usually take the dish mainly on the vegetables. Ku-kai from the fact that he brought the Yuba cuisine, now to be called the dish using…
Cooked together
Japanese radish has a lot of water in winter from autumn. And early summer times radish has very hot. So introduce suitable FUROFUKI-DAIKON (Radish) deep frying this time in winter. Ingredients Japanese Radish Rice Dried kelp Starch Dried slice bonito seasoning Japanese soup stock Light color soy sauce sweet sake rapeseed oil How to make…
Grilled
Kamo eggplant is the very famous vegetables in Kyoto. There is a rounded, fleshy has a sweet taste, said to top class of quality in the eggplant. This time, As one of the autumn kaiseki cuisine, Mainly on Kamo eggplant, using Mainly on Kamo eggplant, it is matutake mushroom prawn, razor shell shellfish, Kamo eggplant with…
Calm
Very famous Season of the oysters harvested in the country is from January to March in Japan. In this time, introduce how to make the oyster with the apple vinegar. This dish making easily at the home. Ingredients Oysters Japanese Radish Apple seasoning Tosa vinegar (homemade) salt How to make Please choose the fresh oysters. Oyster…
Sliced raw fish
Flounder is a very light taste, and this fish matches various dishes well. This time, we introduce OGURA-TUKURI. Ingredients Flounder Ebisume ( SHIOFUKI－KONBU ) Wasabi Seasoning Salt Vinegar Irisake How to make Remove the scale , the viscera and wash the flounder in the water. Wipe off the water and cut to five pieces. Put…
Appetizer
Season of the abalone is the summer. This time, an abalone rice cracker is a luxurious first dish of the kaiseki cuisine. The fried the abalone in the cut thinly and seasoning is only salty. taste of the abalone When fried cooking will have exquisite. Ingredient Abalone Starch Cut nori Seasoning Rapeseed oil Salt How to make…
Basic
Calculation standard of contrast ratio The calculation of the contrast ratio is based on 180 ml (6oz). See sample example below for quantity calculation. Contrast calculation is the proportion of seasoning. , Even if it is not a measuring cup, depends on number of people, please use large containers or small containers.
Basic
Umami There are five basic tastes in taste: “sweetness” “bitter” “acidity” “salty” “umami”. There are glutamic acid, inosinic acid, guanylic acid of shiitake mushrooms etc. Included in the glutamic acid and the bonito flavor ingredients contained in the kelp soup. Together with inosinic acid increases umami. How to prepare soup stock Using true kombu, Rishiri’s…
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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