Culinary Workshop - Culinary Art - Dec. 2025
Ingredients
| 【Yellowtail with Irizake-Style Seasoning】 |
| Sashimi-Grade Yellowtail (Block) |
100g |
| Mikawa Irizake |
3 tbsp |
<Garnish>
Method
- Wrap the yellowtail in kitchen paper and place in a resealable storage bag. Pour in the Mikawa irizake, remove the air, seal the bag, and refrigerate for at least half a day.
- Remove the yellowtail and slice thinly. Arrange on a plate together with the mirin-marinated persimmon and garnish with shredded yuzu peel.
Ingredients
| 【Mirin-Marinated Persimmon】 |
| Persimmon |
1/2 fruit ... peeled and cut into 6 wedges |
| Mirin |
60ml |
Method
- Place the persimmon and mirin in a resealable bag and marinate for at least one day.
Ingredients
| 【Arrow-Pattern Lotus Root】 |
| Lotus Root |
150g ... cut diagonally into 1.5cm slices, trim both ends, then cut lengthwise in half; blanch in water with a splash of vinegar |
| Dried Red Chili Pepper |
1 ... sliced into rounds |
<Sweet Vinegar Marinade>
| Rice Vinegar & Water |
100ml each |
| Sugar |
3½ tbsp |
| Salt |
2 tsp |
Method
- Soak the blanched lotus root and sliced red chili in the sweet vinegar marinade while it is still hot.