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.