Houraisen Bessen

Instructions

1. In a pot, add the canned mackerel (including liquid) and ginger, then simmer over medium-low heat for 2 minutes.
2. Add the leek to step 1 and simmer for another 2 minutes.
3. Add the pre-mixed <Seasonings> and simmer until thickened.
4. Serve in a bowl, sprinkle with ground white sesame seeds. Garnish with somen noodles, salted cucumber, and tomatoes.

Instructions

1. Boil the soba noodles in plenty of water until firm.
2. Mix soba through myoga with the combined seasoning. Serve in a bowl and garnish with pine nuts and chrysanthemum petals.

Method

1. Bring the seasoned vinegar to a boil.
2. Quickly rinse the yellowtail, pat dry, coat with flour, and shallow fry. Marinate in the seasoned vinegar along with the grilled leek.
3. Arrange the yellowtail with canola flowers and carrots on a plate, then pour the remaining seasoned vinegar on top.

Steps

[Nama-Fu Dengaku]

1. Slice the nama-fu into 1.5cm thick pieces and blanch in hot water.
2. Heat oil in a frying pan and grill both sides.
3. Skewer the pieces, top with dengaku miso, and garnish with finely chopped kinome or fuki-no-tou.
4. Boiled konnyaku, quail eggs, or broccoli can also be used as alternatives.

[White Miso Sauce Preparation]

1. Mix sugar into the white miso, thin it with sake, and blend in the egg yolk.
2. Cook over low heat while stirring until thickened.

[Meat Miso Sauce Preparation]

1. Finely mince the burdock root.
2. Heat salad oil in a thick pot and stir-fry the ground chicken.
3. Add the burdock root and continue frying.
4. Add the red miso, water, and other ingredients, then simmer over low heat while stirring until thickened.

Steps (Spring Aromatic Maki Sushi)

1. Soak the thinly sliced takuwan in water to remove salt, then squeeze dry.
2. Mix the takuwan, shiso leaves, and white sesame seeds with soy sauce.
3. Place the nori on a sushi mat, spread the sushi rice (80g or more), and roll with the mixture as the filling.

Procedure

1. Season the tai (sea bream).
2. Bake at 200°C for 5 minutes.
3. Whisk the egg whites with potato starch and salt until stiff peaks form. Top the tai with the mixture, and decorate with shrimp, lily bulbs, and ginkgo nuts.
4. Bake for an additional 3 minutes.

Procedure

1. Drain the boiled lily bulbs and lotus root, and mix with the ume paste dressing.

Instructions

1. Pat the bonito dry and marinate in the marinade for about 20 minutes.
2. Coat the fish in flour, beaten egg, and bread crumbs in order, then fry until crispy.
3. Soak the vegetables in cold water until crisp, then drain well.
4. Ponzu Sauce: Combine ponzu and sugar in a small saucepan, heat, and thicken with potato starch.
5. Arrange the vegetables and fried bonito on a plate, top with shredded ginger, and drizzle with the sauce before serving.

Instructions

1. Bring water to a boil in a pot and blanch the squid briefly. Drain in a colander.
2. Boil the garlic chives and enoki mushrooms together, then drain and pat dry.
3. Rub the okra with salt (ita-zuri) and boil it.
4. Toss 1) and 2) with the seasonings. Plate and garnish with okra and bean sprouts.

Steps

1. Combine the avocado and drained red onion, then drizzle with lemon juice.
2. Mix with the shiokara. Serve on top of a lemon slice.

Preparing the Kinmedai Fish Scraps

1. Bring a pot of water to a boil, add a ladle of cold water, then blanch the fish scraps.
2. Transfer to water to cool, and thoroughly clean off any dirt or scales from the fish.

Steps

1. In a pot, combine kombu (used after extracting broth), daikon radish, and just enough water to cover. Parboil for about 5 minutes.
2. Parboil the burdock root for about 5 minutes as well.
3. In a shallow pot, combine the kinmedai, daikon, kombu, burdock root, and ＜Seasonings＞. Place a drop lid on top and cook over medium heat. Occasionally spoon the broth over the ingredients, and simmer for about 13 minutes until the broth slightly thickens.
4. Arrange on a plate and garnish with canola flowers and shiraga negi.

* If the broth becomes insufficient during cooking, add sake and water as needed.

Instructions

1. Deep-fry the Koya tofu until golden brown, place on a sieve, and pour boiling water over to remove excess oil.
2. In a pot, bring the seasoning to a boil, add the tofu, and simmer for about 10 minutes.
3. Remove the tofu and add the hijiki to the same broth. Simmer for about 10 minutes.
4. Arrange the tofu on a plate, garnish with okra, and serve.

Steps

1. In a bowl, mix grated garlic through salt thoroughly. Add the firefly squid, coat well, and refrigerate for about 1 hour.
2. Before serving, mix in canola flowers cut into 4-5cm lengths. Plate, top with drained sliced onion, and sprinkle rock salt around the edges.

Steps

1. Sprinkle the octopus with sugar, salt, and vinegar, and let it sit for a while.
2. Mix the dressing and marinate the drained octopus and vegetables.
3. Arrange on a plate, garnish with basil and lemon, and sprinkle with peppercorns.

Steps

1. Quickly boil the komatsuna to retain its crunchiness, then cut into 1.5cm lengths.
2. Mix the drained komatsuna with salted squid and ground sesame, and sprinkle with yuzu peel.
3. Serve in a yuzu bowl.

Procedure

1. Prepare the new onion marinade. Mix the onion with all marinade ingredients from rice vinegar to shio koji and let sit overnight or longer.
2. Make the Mikawa Irizake Jelly. In a small pot, bring Mikawa Irizake and water to a boil, then add agar and sugar, mixing well to dissolve. Cool and set in the refrigerator.
3. On a plate, layer the new onion marinade as a base, followed by tomatoes, watercress, and mozzarella. Garnish with Mikawa Irizake Jelly, kaiware, and ho-shiso.

Procedure

1. Coat the lamb with shio koji, wrap it tightly, and marinate in the refrigerator for 2-3 days.
2. Wipe off the koji, place the lamb on a heated fish grill, and cook both sides. (Be careful as the koji burns easily.)
3. After about 10 minutes of grilling, rinse the lamb with sake (not listed in ingredients) and return to the grill, cooking until golden brown.
4. Quickly grill the shishito peppers and sprinkle with salt.
5. Arrange the lamb on a plate, garnish with shishito peppers, and serve with rock salt, black pepper, and shichimi togarashi.

Procedure

1. Wrap the eggplant and king oyster mushrooms with pork slices. Coat lightly with potato starch, shaking off any excess.
2. Heat oil in a frying pan and arrange step 1. Cook over medium-low heat until crispy on all sides. Wipe off excess oil with a paper towel and remove from the pan.
3. Sauté the maitake mushrooms and ginkgo nuts in the same pan.
4. Arrange grated daikon radish on a plate, place step 2 and step 3 on top, and drizzle with Yuzu Pepper Ponzu.

Procedure

1. Squeeze excess water from the desalinated jellyfish and marinate in the seasoned vinegar for about 2 hours.
   *Tosa Vinegar (5 tbsp) can be used as a substitute for seasoned vinegar.
2. Quickly rinse the cucumber, squeeze out excess water, and chill.
3. Once cooled, shred the steamed chicken tenderloin into thin strips by hand.
4. Combine the cucumber, shredded chicken, and marinated jellyfish.
5. Serve the mixture on a plate, sprinkle with chopped salted kombu, and drizzle 1-2 drops of light sesame oil.

Procedure

1. Heat sesame oil in a pot and stir-fry the chicken thigh and konjac. Add the green onion and ginger, and continue stir-frying.
2. Add the and garlic. Cover with a drop lid and simmer for about 15 minutes. Once the chicken is tender, increase the heat to caramelize. Sprinkle with black pepper.
3. Plate and garnish with leaves of chrysanthemum greens.

Instructions

1. Briefly boil the asparagus in salted water and set aside.
2. Mix the whole-grain mustard and soy sauce together.
3. Heat a frying pan, add olive oil, and sauté the garlic until fragrant. Add the bamboo shoots and stir-fry.
4. Add the squid and asparagus, and once the squid starts to cook, pour in the white wine to evaporate the alcohol. Mix in step 2, season with salt and pepper, and serve.

Instructions

1. In a shallow pot, add the simmering sauce ingredients, prepared daikon, buri, and ginger. Bring to a boil over high heat, skim off any foam, and cover with a paper lid. Reduce heat to medium and simmer for about 20 minutes. Let it cool in the pot.
2. Reheat, adjust flavor with soy sauce and mirin (1 tbsp each), and baste with the sauce while simmering to create a glaze.
3. Plate the buri and daikon, garnish with komatsuna and yuzu peel, and serve.

Instructions

1. Prepare B ＜Plum Paste＞: Boil off the alcohol in the mirin, then mix with the plum meat and light soy sauce to create a paste.
2. Place the pike conger skin-side up, spread an appropriate amount of plum paste from step 1, and layer with shiso and eggplant slices. Roll tightly.
3. Mix A (flour and cold water) gently to create the batter.
4. Coat the rolled pike conger with the batter from step 3 and deep-fry at 170°C. Deep-fry the shishito peppers (or pike conger bones) separately. Cut the fried pike conger in half and plate them for serving.

Procedure

1. Mix cream cheese with fresh cream until smooth. Add Mikawa Iri-Zake to adjust the flavor.
2. Place the tatami iwashi in a frying pan and lightly toast both sides until fragrant. Break into small pieces by hand.
3. Gently mix half of the tatami iwashi into the mixture from step 1.
4. Line a plate with shiso leaves, serve the mixture from step 3, and top with the remaining tatami iwashi.
   Garnish with shiso leaves and sprinkle with shichimi togarashi.

Procedure

1. Slice the amberjack into 4mm-thick pieces and arrange on a plate. Garnish with julienned yuzu peel and prepared vegetables.
2. In a clay pot, combine water and kombu, and heat. Once it begins to boil, add Japanese sake.
3. Add the vegetables to the pot. Once it comes to a boil again, add the amberjack slices one at a time and lightly cook (shabu-shabu style). Remove along with the vegetables.
4. Serve with ponzu sauce mixed with condiments of your choice.

Instructions

1. Heat a frying pan, add vegetable oil, and spread out the pork belly. Stir-fry for 3-4 minutes until browned and fragrant, rendering the fat.
2. Add myoga ginger and lightly stir-fry, then add the green beans and continue stir-frying.
3. Pour in the Plum Soy Sauce Tare and stir-fry over medium-high heat, reducing the liquid.