Autumn｜Fruits｜Japanese｜Seafood｜Vegetables｜Winter｜カニサラダ・アボカドクリーム 山葵の香り
Crab Salad with Avocado Cream and a Hint of Wasabi
Culinary Workshop - Culinary Art - Nov. 2025
Ingredients
| Flaked Crab Meat | 100g |
| Avocado | 50g ... Strain the flesh and mix with 1 tsp lemon juice. |
<Seasoning A>
| Fresh Cream | 40ml |
| Fresh Wasabi | 1/2 tsp |
| White Dashi Soy Sauce | 1/2 tsp |
| Salt | To taste |
| Red Core Radish | 1 piece (200g) ... Thinly slice using a slicer. |
| <Marinade Seasoning> | |
| Salt | 1% of the radish weight |
| Lemon Juice | 1 tbsp |
| Wine Vinegar | 1 tsp |
| Olive Oil | 2 tsp |
<Garnish>
| Fennel, etc. |
Instructions
- Prepare the marinated red core radish. Place thin slices into a ziplock bag, add salt to olive oil, vacuum seal, and refrigerate.
- Make the avocado cream. Whip the fresh cream over ice, add avocado, wasabi, and white dashi soy sauce, then season with salt.
- Sandwich the flaked crab meat between marinated radish slices and serve with avocado cream.
Autumn｜Chicken｜Japanese｜ささみのおぼろ昆布串焼き
Grilled Chicken Tender Skewers with Oboro Kombu
Culinary Studio Culinary Art 2024.Nov.
Ingredients
| Chicken tenderloins | 3 pieces - Remove tendons and cut diagonally into thirds |
Marinade
| Shio koji (salted rice malt) | 1 tsp |
| Sake | 1 tsp |
| Sesame oil | 1 tsp |
| Eryngii mushroom | 1 medium - Cut into 4-5cm pieces, split into 6 strips |
| Shishito peppers (or bell peppers) | As needed |
Garnish
| Oboro kombu (shredded kelp) | As needed |
| Yuzu pepper or pickled plum paste | As needed |
Method
- Marinate the chicken tenderloins in the marinade for about 2 hours.
- Pat the chicken lightly with a paper towel to remove excess moisture and wrap it around the eryngii mushroom strips.
- Heat a thin layer of oil in a frying pan, place the wrapped chicken seam-side down, and cook with shishito peppers over medium heat. Flip and cook until browned on all sides.
- Skewer the cooked chicken rolls, brush lightly with sake (not listed), and grill in a toaster oven until lightly charred.
- Arrange on a plate, top with oboro kombu, and serve with yuzu pepper or pickled plum paste on the side.
Autumn｜Japanese｜Mushrooms｜Vegetables｜いりなます
Simmered Vinegared Vegetables (Irinamazu)
Cooking Studio Culinary Art 2019.Nov.
Ingredients
| Daikon radish | 150g ... Julienned into matchstick-sized pieces |
| Carrot | 30g ... Julienned into matchstick-sized pieces |
| Wood ear mushrooms | 2g ... Rehydrated and finely sliced |
| Abura-age (fried tofu) | 1 piece ... Oil blanched and julienned |
| Cucumber | 1/2 ... Julienned into matchstick-sized pieces |
| Walnuts | As needed ... Coarsely chopped |
Seasonings
| Dashi stock | 50ml |
| Soy sauce | 1 tsp |
| Sake | 1/2 tbsp |
| Sugar | 1/2 tsp |
| Salt | 1/2 tsp |
| Ponzu | 1/2 tbsp |
| Salad oil | 1 tsp |
| Pepper | A pinch |
Dressing
| Sake | 1 tbsp |
| Vinegar | 1 tbsp |
| Sugar | 1 tsp |
Procedure
- Heat 1 tsp of salad oil in a pan and sauté the carrots. Add the daikon radish and continue to sauté.
- Add the seasonings, wood ear mushrooms, and abura-age to the pan and sauté for 1-2 minutes. Keep warm for 5 minutes.
- Squeeze out the excess liquid from step 2 and transfer to a bowl. Add the cucumber and gently mix with the dressing.
- Plate the salad and sprinkle with chopped walnuts.
Autumn｜Seafood｜Western food｜鰤とカラフル大根のカルパッチョ風
Yellowtail and Colorful Radish Carpaccio Style
Culinary Studio Karinary Art 2020.Nov.
Ingredients (Serves 2)
| Yellowtail (sashimi-grade block) | 120g or more ... Rinse briefly and pat dry. |
| Salt | 10g |
| Preferred type of daikon radish | 50g or more ... Thinly slice into rounds and soak in cold water to crisp. * Choose from daikon, green daikon, salad daikon, red-core daikon, radish, etc. |
| Kaiware (radish sprouts) | As needed |
Ginger Dressing
| Ginger juice | 1 tsp |
| Wine vinegar | 2 tsp |
| Mustard | 1/4 tsp |
| Soy sauce | A dash |
| Salt | A dash |
| Olive oil | 2 tbsp |
Instructions
- Coat the yellowtail entirely with salt and let it rest in the refrigerator for 30 minutes. Rinse briefly under running water and pat dry.
- Drain the sliced daikon and lightly toss with half of the ginger dressing.
- On a plate, arrange the yellowtail (sliced into 7-8mm pieces) and dressed daikon. Scatter kaiware on top and serve with the remaining dressing on the side.
japanese food｜pork｜winter｜さつまいもと豚ロースの甘辛衣
Sweet and Spicy Coated Sweet Potato and Pork Loin
Culinary Art Studio Karinary Art 2021.November
Ingredients
| Sweet potato (Kintoki) | 250g ... Cut into 1.5cm thick sticks, soak in water, drain, and pat dry. |
| Pork loin (steak cut) | 150g ... Cut into 1.5cm thick sticks. |
| Shishito peppers | 6 ... Make small slits in the peppers. |
| Flour | As needed |
| Black toasted sesame seeds | To taste |
| Salad oil | As needed |
Seasoning
| Sugar | 3 tbsp |
| Water | 50ml |
| Soy sauce | 1 tbsp |
| Potato starch | 1 tsp |
Instructions
- Heat salad oil in a frying pan and fry the shishito peppers until brightly colored. Lightly sprinkle with salt.
- Fry the sweet potato sticks until golden (at 160°C for about 4 minutes).
- Coat the pork sticks evenly with flour and fry them in slightly hotter oil.
- Discard the oil from the frying pan and add the seasoning ingredients. Cook while stirring until thickened and bubbling, then add the sweet potato and pork, coating them in the sauce. Sprinkle with black sesame seeds.
- Plate and garnish with the shishito peppers.
Fruits｜Seafood｜Seasonal vegetables｜Western food｜Winter｜ホタテと蕪のカルパッチョ ～キウイドレッシング～
Scallop and Turnip Carpaccio with Kiwi Dressing
Culinary Art Kitchen 2022.Nov.
Ingredients
| Scallops (sashimi-grade) | 80g (about 4 pieces) ... Slice horizontally into 3 thin slices each, sprinkle lightly with salt, and let sit for 10 minutes. Pat dry. |
| Turnip | 1 ... Trim top and bottom, peel, cut in half lengthwise, then slice into thin half-moons. |
Kiwi Dressing
| Green kiwi | 1/2 ... Dice into small cubes. |
| Yellow kiwi | 1/2 ... Dice into small cubes. |
| Rice vinegar | 2 teaspoons |
| Lemon juice | 1 teaspoon |
| Olive oil | 1 tablespoon |
| Salt | To taste |
Garnish
| Turnip greens | As needed |
| Pink peppercorns | As desired |
Instructions
- Mix the rice vinegar, lemon juice, and olive oil. Season with salt.
- Lightly mash the kiwi with a fork while mixing it into the dressing to make the Kiwi Dressing.
- Arrange the scallops and turnip slices alternately on a plate. Garnish with turnip greens, drizzle with kiwi dressing, and sprinkle with pink peppercorns.
Japanese food｜Seafood｜Spring｜マグロとせりの白和え
Tofu and White Sesame Salad with Tuna and Japanese Parsley
Culinary Art Kitchen 2023.Nov.
Ingredients
| Tuna sashimi (block) | 100g |
| Mikawa Irizake | As needed ... or white soy sauce |
| Japanese parsley | 1/5 bunch ... Boil until bright green, cool in cold water, and cut into 2-3cm lengths |
Shiraae Dressing
| Silken tofu | 175g ... Wrap in a cloth and press with a weight for 1 hour to drain water |
| White sesame paste | 1 tbsp |
| Salt | A pinch |
| ＜Garnish＞ | Wasabi greens, wasabi |
Instructions
- Place the ingredients for ＜Shiraae Dressing＞ into a mortar or food processor and make a smooth dressing.
- Blanch the tuna block in boiling water until the surface turns white, then cool in ice water. Drain, cut into 2-3cm cubes, place in a bowl, and sprinkle with Mikawa Irizake. Let it sit for a while.
- Mix the tuna and Japanese parsley with the dressing. Lay wasabi greens on a plate, serve, and garnish with wasabi.