Houraisen Junmai Daiginjo Bi

Instructions

1. Boil the bamboo shoots in water with bouillon. After boiling for 1 minute, cover and leave until cooled.
2. Make the Gorgonzola sauce: Combine cheese and cream in a small pot, heat gently until smooth, then let cool.
3. Make the Tomato sauce: Mix strained tomatoes with lemon juice and salt, then slowly add olive oil.
4. Spread the Gorgonzola sauce on a plate, place bamboo shoots on top, garnish with Tomato sauce and some kinome leaves (Japanese pepper leaves).

Steps (Tazukuri)

1. Toast the gomame in a frying pan. Lightly toast the pine nuts as well.
2. In a pot, combine the seasonings and bring to a boil. Coat the gomame with the mixture and finish by adding sake.
3. Mix in the pine nuts, spread on a tray to cool.
4. Serve on a dish and garnish with the rehydrated goji berries.

Steps (Yuzu Bowl with Sweet Shrimp and Shio Kombu)

1. Toss the sweet shrimp with shio kombu and drizzle with yuzu juice.
2. Add the thinly sliced yuzu peel and mix.
3. Hollow out a yuzu to create a bowl, and serve the mixture inside it.

Steps (Thick Omelette with Sea Urchin)

1. Combine the ingredients for the sweet dashi syrup in a small pot and bring to a boil.
2. Let cool and store in the refrigerator.
3. Mix the eggs with the sweet dashi syrup. Heat salad oil in a tamagoyaki pan and cook in 3 layers.
4. Shape with a sushi mat, then cut into pieces. Make a slit in each piece and insert shiso leaves and salted sea urchin.

Instructions

1. In a frying pan, melt butter and cook the scallops over low heat. Add white wine and cook gently until plump.
2. Once cooled, place the scallops and 50ml of the cooking liquid into a food processor and blend.
3. Add heavy cream, mayonnaise, the softened gelatin, and capers, and blend further.
4. Pour into a container and chill in the refrigerator until set.
5. Fill endive leaves with the mousse from step 4, and garnish with capers, lemon, and parsley.

Note: If you don't have a food processor, use a mortar and pestle.

Instructions

1. Heat soy milk in a pot. Add sesame paste and a pinch of salt, and dissolve thoroughly.
2. Add the soaked gelatin (warmed in a hot water bath) to step 1 and dissolve completely.
3. Transfer to a bowl, place the bowl in an ice bath, and stir slowly to thicken.
4. Once the mixture thickens, pour into the mold and embed the dashi soy-marinated grilled eggplant at intervals. Chill in the refrigerator until set.
5. Slice and plate, and serve with and .

Instructions

1. Once the boiled fusilli has cooled slightly, mix with 3 tablespoons of the dressing.
2. Toss the fusilli, boiled vegetables, and spinach with the remaining dressing.
3. Arrange on a plate and garnish with lemon slices.

Steps

1. Marinate the thinly sliced sea bream in the plum wine marinade for at least 30 minutes.
2. Prepare the molokhia jelly: In a small pot, combine the soup stock and powdered agar, mixing well. Bring to a boil.
   Add salt, remove from heat, and stir in the chopped molokhia. Pour into a mold and chill until set.
3. Arrange the evenly cut molokhia jelly and marinated sea bream on a plate. Garnish with green yuzu slices and shiso flower spikes.
   Drizzle with the plum wine marinade, mixed with a small amount of soy sauce (not listed).

Steps

1. Mix sugar and agar thoroughly and evenly.
2. In a pot, bring water to a boil, then remove from heat and add ginjo sake. Quickly mix in the sugar and agar mixture.
3. Line small cups or bowls with plastic wrap, pour in the jelly mixture from Step 2 along with black soybeans and chestnuts. Gather the wrap to form a bundle and secure with a rubber band. Chill until set.
4. Plate the jelly bundles and decorate with gold leaf. Before serving, drizzle additional ginjo sake "Beauty" as desired.

* Agar is a confectionery gelling agent that sets at room temperature, does not melt, and does not release water.

Steps

1. Boil water in a pot and add salt, lemon slices (not listed in the ingredients), and the peeled asparagus skins. Add the white asparagus and boil for about 5 minutes. Leave in the hot water for an additional 5 minutes to keep warm.
2. Cut to an appropriate length and cool.
3. Prepare the ＜Hollandaise Sauce＞. In a bowl, combine egg yolk, white wine, and salt. Place the bowl over a water bath and whisk. Once the mixture thickens, add melted butter and lemon juice.
4. Spread ＜Hollandaise Sauce＞ on a plate, arrange the white asparagus and marinated scallops, and garnish with miracle tomatoes.

Steps

1. Arrange the sashimi slices on a tray, sprinkle with 2 tsp of Mikawa roasted sake, and let sit for 15 minutes.
2. Sprinkle the blanched canola flowers with another 2 tsp of Mikawa roasted sake and let sit for a while.
3. Place the canola flowers on the daikon radish pieces and top with the marinated sea bream sashimi.
4. Arrange on a plate, garnish with diced tomato, and serve with ponzu jelly on the side.

Procedure

1. Arrange the drained mizu eggplant, tomatoes, chicory, and prosciutto on a plate.
2. Drizzle with mayonnaise sauce, garnish with pecorino, and lightly sprinkle honey and olive oil around the dish.

Procedure

1. Place the flounder on a sieve, sprinkle lightly with salt, and let sit for 10 minutes. Pat off any moisture that appears.
2. Moisten a cloth with sake and lightly wipe down two sheets of kombu. Sandwich the flounder between the kombu sheets. Wrap in cooking paper, then tightly in plastic wrap. Let rest in the refrigerator for 4 hours.
3. Similarly, prepare kombu-marinated canola flowers or seri.
4. On a plate, arrange sliced kombu-marinated flounder and kombu-marinated canola flowers. Add kinome jelly and garnish with kinome leaves.

Instructions

【Peach Compote】

1. Place peaches, water, granulated sugar, ginjo sake, and lemon juice in a heavy pot and simmer on low heat. After boiling, cook for 6 minutes, turning once midway.
2. Leave in the pot until cooled to room temperature. Transfer the peaches and strained syrup to a container and refrigerate.
3. Slice the peaches and thicken the syrup by heating in a small pot with water-dissolved kudzu starch (not listed). Let cool.

【Ginjo Sake Gelato】

1. In a pot, combine 50ml of ginjo sake, water, granulated sugar, and lemon zest. Heat until it comes to a boil, then remove the zest.
2. Add the soaked gelatin and stir until dissolved. Mix in the remaining 50ml of ginjo sake, pour into a container, and allow to cool. Freeze until firm.
3. Use a fork to crush into a granita-like texture.
4. Serve the ginjo sake gelato with peach compote in a dish. Pour the thickened peach syrup over the top and garnish with julienned lemon zest and lemon balm.

Instructions

1. Arrange the bell peppers in a pot without overlapping. Add the and ginger slices, and cook over medium-low heat.
2. After boiling, heat for about 2 minutes and turn the peppers over. Cover with a drop lid and simmer on low heat for 6-7 minutes.
3. Let it cool in the pot. Transfer to a container and store in the refrigerator.
4. Serve in a dish with the cooking broth and garnish with bonito flakes.

Instructions

1. Combine dashi stock, light soy sauce, mirin, and salt. Add beaten egg, mix well, and strain the mixture.
2. In serving bowls, arrange chicken, yam, ginkgo nuts, and matsutake mushrooms. Gently pour the egg mixture over the ingredients.
3. Steam in a preheated steamer on low heat for about 12-13 minutes.
4. Garnish with mitsuba and sliced yuzu.