Cooking Studio Culinary Art 2026.Oct.
Cream Cheese with Shuto - Ingredients
| Cream cheese |
30g ・・・Cut into 1.5cm cubes or break into pieces by hand. |
| Shuto (salt-fermented tuna innards) |
1/2 tsp or more |
| Shiso leaf |
1 ・・・Cut into thin strips. |
Method
- Arrange the cream cheese pieces in a small mound on a serving dish. Spoon the shuto over the top and garnish with the shredded shiso.
Homemade Bettarazuke - Ingredients
| Daikon radish (upper section) |
300g ・・・Peel and cut into 1cm-thick quarter-round slices. |
| Salt |
A little over 1 tsp |
| Amazake |
100g |
| Yuzu peel |
As needed ・・・Cut into thin strips. |
| Dried red chili pepper |
1 ・・・Remove the seeds. |
Method
- Place the daikon and salt in a food-safe plastic bag, close the bag, and leave to pickle for half a day or overnight. Squeeze out the released moisture thoroughly.
- Transfer the squeezed daikon to a new food-safe plastic bag. Add the amazake, yuzu peel, and red chili pepper. Press out the air, seal the bag, and refrigerate for about one day.
- Arrange the daikon on a serving dish without rinsing off the koji.
Cooking Studio Culinary Art 2026.Oct.
Ingredients
| Thinly sliced pork belly |
100g ・・・Cut into 7-8cm lengths. |
| Potatoes |
200g (trimmed weight) ・・・Cut into bite-sized irregular chunks. |
| Onion |
100g ・・・Cut into 1cm-thick wedges. |
| Carrot |
50g ・・・Cut into small irregular chunks. |
＜Seasoning＞
| Shio koji (salted rice koji) |
1 tbsp + 1/2 tbsp |
| Sake |
1 tbsp |
| Water |
50ml |
＜Garnish＞
| Menegi (young green onion shoots) |
|
| Yuzu |
|
Method
- Toss the pork belly with 1/2 tbsp of shio koji and let it rest for a while.
- Place the potatoes, onion, and carrot in a pot. Add the remaining 1 tbsp of shio koji and the sake, toss to coat, and let stand for at least 10 minutes.
- Arrange the pork from step 1 on top of the vegetables from step 2. Add 50ml of water, cover with a drop lid (otoshibuta), and simmer over low heat for about 10 minutes. Turn off the heat and keep covered for another 10 minutes.
- Transfer to a serving dish. Reduce the cooking liquid slightly until it thickens, then spoon it over the meat and vegetables. Garnish with menegi and finely diced yuzu peel.
Cooking Studio Culinary Art 2026.Sep.
Pear and Cream Cheese with Dill Aroma - Ingredients
| Pear |
60g or more ・・・Cut into 1.5cm cubes and pat dry. |
| Cream cheese |
60g or more ・・・Cut into 1.5cm cubes and pat dry. |
| Dill |
As needed |
Method
- Add a small amount of olive oil, salt, and black pepper, not listed in the ingredients, to the pear and cream cheese. Gently toss together and garnish with dill.
Ham Cutlet with Honey Mustard - Ingredients
| Loin ham |
2 slices, 2cm thick ・・・Cut into 2cm-wide pieces. |
| Panko breadcrumbs |
As needed |
| Vegetable oil |
As needed ・・・For shallow-frying. |
＜Honey Mustard＞
| Mayonnaise |
1 tbsp |
| Whole-grain mustard |
A little more than 1 tsp |
| Honey |
2/3 tsp |
| Soy sauce |
2 drops |
＜Garnish＞
Method
- Spread the honey mustard over the entire surface of the ham, then coat with panko breadcrumbs.
- Heat the oil in a frying pan and shallow-fry the coated ham from step 1 until golden and crisp.
- Briefly fry the sage as well.
- Cut the ham cutlet into easy-to-eat pieces and serve with the fried sage.
Cooking Studio Culinary Art 2026.Sep.
Ingredients
| Autumn salmon |
2 pieces ・・・Sprinkle lightly with salt and let sit for 5 minutes. Pat dry and season with pepper. |
| Cake flour |
As needed |
| Butter |
5g |
| Vegetable oil |
1 tsp |
| Mushrooms |
100g or more ・・・Use shimeji, maitake, king oyster mushrooms, or similar mushrooms. |
| Vegetable oil |
1 tsp |
| Salt and pepper |
A little |
| Soy sauce |
1-2 drops |
＜White Sauce＞
| Butter |
10g |
| Cake flour |
1 tbsp |
| Milk |
150ml |
| White miso |
1/2 tsp or more |
＜Garnish＞
| Asatsuki chives |
As needed |
Method
- Heat the vegetable oil, 1 tsp, in a frying pan. Add the mushrooms and sear both sides over high heat. Season with salt, pepper, and soy sauce, then remove from the pan.
- Coat the salmon all over with cake flour and shake off the excess.
- Wipe the frying pan used in step 1 with kitchen paper, then melt the butter, 5g, and vegetable oil, 1 tsp. Place the salmon skin-side down and cook over medium heat until crisp. Cook the flesh side over medium-low heat.
- In a heavy-bottomed pot, melt the butter, 10g, over low heat. Add the cake flour, 1 tbsp, and cook carefully. Add the milk, 150ml, in three additions. When the sauce begins to thicken, season with white miso, salt, and pepper.
- Spread the white sauce on a serving dish, place the autumn salmon and mushrooms on top, and sprinkle with asatsuki chives.
Cooking Studio Culinary Art 2026.Aug.
Ingredients
| Carrot |
120g or more ・・・Cut into fine julienne. |
| Strawberries |
6 ・・・Cut each strawberry lengthwise into 4 wedges. |
| Spearmint |
As needed |
＜Garnish＞
| Prosciutto |
As needed |
| Parmigiano |
As needed |
＜Dressing＞
| Salt |
1/4 tsp |
| Lemon juice |
1 tbsp |
| Honey |
1/2 tsp |
| Extra virgin olive oil |
1 tbsp |
| Coarsely ground black pepper |
As needed |
Method
- Boil the julienned carrot in hot water for about 15 seconds, or heat in a microwave at 600W for 30 seconds. Wrap in kitchen paper and squeeze out the moisture well.
- While still warm, add the salt, lemon juice, and honey, then toss together.
- Add the extra virgin olive oil and black pepper, toss again, and chill in the refrigerator for at least 15 minutes.
- Just before serving, gently mix in the strawberries.
- Arrange the strawberry carrot râpée, prosciutto, Parmigiano, and spearmint on a serving dish.