Cooking Studio Culinary Art 2026.Oct.
Ingredients
| Thinly sliced pork belly | 100g ・・・Cut into 7-8cm lengths. |
| Potatoes | 200g (trimmed weight) ・・・Cut into bite-sized irregular chunks. |
| Onion | 100g ・・・Cut into 1cm-thick wedges. |
| Carrot | 50g ・・・Cut into small irregular chunks. |
＜Seasoning＞
| Shio koji (salted rice koji) | 1 tbsp + 1/2 tbsp |
| Sake | 1 tbsp |
| Water | 50ml |
＜Garnish＞
| Menegi (young green onion shoots) | |
| Yuzu |
Method
- Toss the pork belly with 1/2 tbsp of shio koji and let it rest for a while.
- Place the potatoes, onion, and carrot in a pot. Add the remaining 1 tbsp of shio koji and the sake, toss to coat, and let stand for at least 10 minutes.
- Arrange the pork from step 1 on top of the vegetables from step 2. Add 50ml of water, cover with a drop lid (otoshibuta), and simmer over low heat for about 10 minutes. Turn off the heat and keep covered for another 10 minutes.
- Transfer to a serving dish. Reduce the cooking liquid slightly until it thickens, then spoon it over the meat and vegetables. Garnish with menegi and finely diced yuzu peel.
Culinary Workshop - Culinary Art - Oct. 2025
Ingredients
| Peeled chestnuts | 50g -- Peel off the outer and inner skins, then soak in water for about 10 minutes. |
| Matsutake (or Maitake) mushrooms | 50g -- Rinse lightly with salted water to remove dirt, trim off the stem base, and tear into pieces by hand. |
| Mitsuba (Japanese parsley) | 20g -- Cut the stems into 3 cm lengths and finely shred the leaves. |
＜Batter Seasoning＞
| Tempura flour | 40g |
| Cold water | 60ml |
| Salt | A pinch |
＜To Serve＞
| Matcha salt |
| Frying oil | As needed |
Directions
- Place the peeled chestnuts in a heatproof dish and add enough water to just cover them. Cover loosely with plastic wrap and microwave (500W) for about 6 minutes.
- Pour oil about 3 cm deep into a pot and preheat to 165°C (330°F).
- Cut the chestnuts and mushrooms into bite-size pieces, combine with mitsuba in a bowl, and lightly coat with some tempura flour (extra).
- In another bowl, mix the tempura flour with cold water little by little until combined.
- Add the chestnut-mushroom-mitsuba mixture from step 3 into the batter and gently fold together.
- Using a spoon, scoop an appropriate amount of batter and gently slide it into the hot oil. After about 2 minutes, turn over and fry until crisp and golden.
- Arrange on a plate and serve with matcha salt.
Culinary Studio Culinary Art 2024.October
Ingredients
| Figs | Small: 4 pieces or Medium: 2 pieces (firm) - Remove stems and peel |
| Sake | 1 tbsp |
White Miso Sauce
| White miso | 50g |
| Sugar | 1 1/3 tbsp |
| Sake | 1 tbsp |
| Egg yolk | 1/2 tsp |
| Fig steaming liquid | As needed |
| Yuzu peel | As needed - Grated |
Method
- Arrange the figs in a dish, sprinkle with 1 tbsp of sake, and steam in a preheated steamer for about 7 minutes.
- In a small saucepan, combine white miso, sugar, and sake. Heat gently over very low heat, stirring until smooth. Remove from heat and mix in the egg yolk. Gradually add the fig steaming liquid to adjust the consistency.
- Plate the steamed figs (pour a little steaming liquid as well), drizzle with the white miso sauce, and generously sprinkle grated yuzu peel on top.
Autumn｜Vegetables｜Western｜大根と焼き揚げのブルーチーズ和え
Daikon and Grilled Tofu Tossed with Blue Cheese
Culinary Studio Culinary Art 2006.October
Ingredients (Serves 6)
| Daikon radish | 100g - Cut into 3cm thin strips. Sprinkle with a pinch of salt, rub gently, rinse with water, and squeeze dry. |
| Long eggplant | 50g - Julienne, soak in water with a few drops of vinegar, and drain. |
| Mizuna (Japanese mustard greens) | 50g - Cut into 5cm lengths and drain. |
| Fried tofu (aburaage) | 2 pieces - Grill both sides in a frying pan until crispy. Lightly brush with soy sauce, then grill again until crisp, taking care not to burn. |
| Soy sauce | 1 tsp |
Blue Cheese Sauce
| Blue cheese | 50g |
| Vinegar | 2 tbsp |
| Olive oil | 3 tbsp |
| Salt | A pinch |
Instructions
- Mix blue cheese with vinegar and olive oil to make the sauce.
- Combine the daikon, eggplant, mizuna, and grilled tofu, and toss lightly with the blue cheese sauce from step 1.
Autumn｜Fruits｜Japanese｜Mushrooms｜Vegetables｜柿のごま酢和え
Persimmon with Sesame Vinegar Dressing
Cooking Studio Culinary Art 2007.Oct.
Ingredients
| Persimmon | 100g ... Cut into 1cm cubes and sprinkle with mirin. |
| Daikon Radish | 50g ... Julienne into 3cm lengths. |
| Cucumber | 50g ... Julienne into 3cm lengths. |
| Carrot | 20g ... Julienne into 3cm lengths and blanch briefly. |
| Fresh Shiitake Mushrooms | 2 pieces ... Simmer with sugar, soy sauce, and dashi. |
Adjusted Vinegar
| Vinegar | 2 tablespoons |
| Salt | 1/3 teaspoon |
| Sugar | 1 teaspoon |
| Water | 200cc |
Sesame Vinegar
| Toasted Sesame Seeds | 2 tablespoons |
| Dashi | 2 tablespoons~ |
| Soy Sauce | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
Instructions
- Soak the daikon radish, cucumber, and carrot in the adjusted vinegar.
- Slice the simmered shiitake mushrooms into thin strips.
- Grind the sesame seeds in a mortar and mix in the other seasonings to make the sesame vinegar.
- Toss the persimmon with a small amount of the sesame vinegar. Spread the remaining sesame vinegar on a plate, place the persimmon on top, and then arrange the drained vegetables from step 1 and the shiitake mushrooms from step 2 on top, decorating for a colorful presentation.
Culinary Studio Culinary Art 2008.Oct.
Ingredients (Serves 4)
| Raw Scallops (for sashimi) | 6 pieces ... Cut into 2 slices each |
| Seasoning Salt | 1/2 teaspoon |
| Refined Sesame Oil (White) | 1 teaspoon |
| Red Onion | 1/2 ... Thinly sliced, soaked in cold water to crisp |
| Shungiku (Chrysanthemum Greens) | As needed ... Leaves only, soaked in cold water to crisp |
| Persimmon | 1 ... Cut into 7mm cubes |
| Treviso | 4 leaves |
| Kabosu (Citrus) | As needed |
| Pink Pepper | As needed |
Dressing
| White Soy Sauce | 1 tablespoon |
| Vinegar | 1 tablespoon |
| Kabosu Juice | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Fresh Wasabi | 1 teaspoon ... Grated |
| Refined Sesame Oil (White) | 3 tablespoons |
Instructions
- Lightly blanch the scallops in boiling water, then cool in cold water. Season with salt and sesame oil, then refrigerate.
- Prepare the dressing.
- Drain the shungiku leaves and toss with a portion of the dressing. Do the same for the persimmon cubes.
- Arrange the scallops and red onion alternately on top of the treviso. Add shungiku as a side garnish. Decorate with persimmon, kabosu slices, and pink pepper. Drizzle with the remaining dressing before serving.
Culinary Art Kitchen 2009.Oct.
Ingredients
| Persimmon | 1/2 piece ... Cut into 1cm cubes |
| Pear | 1/4 piece ... Cut into 1cm cubes |
| Apple | 1/4 piece ... Cut into half-moon slices |
| White sesame seeds | 2 tablespoons ... Toasted |
| Firm tofu | 100g ... Drained |
Seasonings
| Sugar | Generous 1 teaspoon |
| Salt | 1/4 teaspoon |
| White sesame paste | 1/2 teaspoon |
| Vinegar | 1/2 teaspoon |
| Light soy sauce | A dash |
Instructions
- Grind the sesame seeds in a mortar. Add the tofu and continue grinding until smooth.
- Mix in the seasonings to adjust the flavor, then toss with the persimmon, pear, and apple.
- Serve in a dish and garnish with greens.
Autumn｜Seafood｜Vegetables｜Western｜ポテトのグラタン・ミルフィーユ仕立て
Potato Gratin Mille-Feuille Style
Culinary Art Kitchen 2010.Oct.
Ingredients
| Potatoes | 200g ... Thinly sliced into rounds |
| White fish | 50g ... Sliced diagonally |
| Crab miso | 1 tablespoon |
| Garnish | Parsley, Tomato |
Condiments
| Butter | 1/3 teaspoon |
| Fresh cream | 100ml |
| Milk | 100ml |
| Salt | 1/2 teaspoon |
| Pepper | To taste |
| Mozzarella cheese | 50g |
| Bread crumbs | As needed |
Instructions
- Grease a heat-resistant dish (container) with butter.
- Layer thinly sliced potatoes in the dish, then top with white fish and cheese, placing crab miso in spots. Repeat this layering process.
- Mix fresh cream, milk, salt, and pepper, then pour over the layers from step 2. Bake in a 200°C oven for about 20 minutes.
- Sprinkle bread crumbs and bake for another 5 minutes. Slice and plate, garnishing with tomato and parsley.
Culinary Workshop - Culinary Art - 2011.Oct.
Ingredients (11×14cm mold)
| Firm tofu | 1 block (350g) ... Place tofu and 200ml of water in a pot, bring to a boil, then drain. Squeeze with a cloth and sieve to make it smooth. |
| Eggs | 2 |
| Carrot | 40g ... Finely chopped |
| Wood ear mushrooms | 3-4 pieces ... Finely chopped |
| Green beans | 5 ... Sliced thinly |
Seasonings A
| Dashi broth | 100ml |
| Sugar | 1 tsp |
| Salt | A pinch |
Seasonings B
| Rice flour | 1 tbsp |
| Sugar | 2 tbsp |
| Salt | 1/3 tsp |
| Soy sauce | A dash |
Yoshino Sauce
| Dashi broth | 200ml |
| Mirin | 2 tbsp |
| Light soy sauce | 1 1/2 tbsp |
| Potato starch | 2/3 tsp ... Dissolve in double the amount of water |
Garnish
| Grated daikon radish | As needed |
| Grated ginger | As needed |
Steps
- In a small pot, combine carrot, green beans, and Seasonings A. Cook, then drain.
- In a bowl, mix sieved tofu with Seasonings B. Gradually add beaten eggs, then mix in the ingredients from Step 1. Pour into a greased mold.
- Place in a steamer with boiling water and steam for 15 minutes over low heat.
- Remove from the mold and lightly pan-fry in a skillet with a thin layer of sesame oil (not listed). Cut into desired sizes.
- Serve on a plate, top with Yoshino sauce, and garnish with grated daikon radish and grated ginger.
Autumn｜Fruits｜Japanese｜Vegetables｜柿とかぶの塩昆布和え
Persimmon and Turnip Tossed with Salted Kelp
Culinary Workshop Culinary Art 2013.Oct.
Ingredients
| Persimmon | 1 ... Cut in half, then slice each half into 8 pieces |
| Turnip | 2 ... Cut in half, then slice each half into 6 pieces |
| Mizuna Greens | 30g ... Cut into 3cm lengths, soak in water, and drain |
| Shio Kombu (Salted Kelp) | 15g |
Steps
- Gently toss the persimmon, turnip, and mizuna greens with the shio kombu.
Culinary Studio Karinary Art 2014.Oct.
Ingredients
| Nagaimo (Japanese Yam) | 180g... Reserve about 30g, peel the rest, and cut into 5mm slices. |
| Maitake Mushrooms | 30g... Tear into pieces by hand. |
Béchamel Sauce
| Butter | 20g |
| All-Purpose Flour | 20g |
| Milk | 250ml |
| Heavy Cream | 30ml |
| Anchovies | 2 teaspoons... Finely chopped. |
| Salt & Pepper | To taste. |
| Gruyère Cheese | To taste. |
| Italian Parsley | To taste. |
Procedure
- In a saucepan, melt butter and add all-purpose flour over medium-low heat, cooking carefully. Gradually add milk while stirring until smooth and thickened.
- To the béchamel sauce from step 1, add heavy cream, anchovies, and the reserved grated nagaimo (30g). Season with salt and pepper.
- Grease a heatproof dish with butter (not listed in ingredients), layer maitake mushrooms at the bottom, and arrange sliced nagaimo on top.
- Pour the sauce from step 2 over step 3, sprinkle grated Gruyère cheese, and bake in a toaster oven until golden brown. Garnish with Italian parsley.
Autumn｜Seafood｜Western food｜サーモンのカルパッチョ・山椒風味
Salmon Carpaccio with Sansho Pepper Flavor
Culinary Art Studio 2015.Oct.
Ingredients (Serves 2)
| King Salmon Sashimi | 80g ... Season with salt and pepper, then slice |
| Salt & Pepper | To taste |
| Kaiware (Radish Sprouts) | As needed ... Cut into 1.5cm lengths, rinse in water, and drain |
| Daikon Radish | As needed ... Thinly sliced into rounds, then julienned, rinsed in water, and drained |
Sansho Dressing
| White Leek | 1/4 stalk ... Halved lengthwise, then thinly sliced |
| Salt | 1/4 tsp |
| Sugar | 1/2 tsp |
| Ground Sansho Pepper | 1/4 tsp |
| Olive Oil | 2 tbsp |
| Ginger Juice | 1 tsp |
| Soy Sauce | 1/2 tsp |
| Vinegar | 2 tsp |
Procedure
- Prepare the sansho dressing. In a bowl, combine the white leek, salt, sugar, and ground sansho pepper. Gradually add the olive oil while mixing well. Add the ginger juice, soy sauce, and vinegar, and mix again.
- Arrange the daikon and kaiware on a plate, alternating with the salmon slices. Drizzle with the sansho dressing and lightly sprinkle with additional ground sansho pepper.
Culinary Art Workshop - 2016.Oct.
Ingredients (Serves 2)
| Matsutake Mushroom | 1 piece ... Thinly slice into 4-5 vertical pieces. |
| Chicken Tenderloin | 1 piece ... Remove the tendon, slice into bite-sized pieces, and season with salt and sake (not listed in ingredients). |
| Ginkgo Nuts | 4 pieces ... Boiled. |
| Kamaboko (Fish Cake) | As needed ... Cut into 5mm thick slices. |
| Momiji Fu (Maple-shaped Wheat Gluten) | As desired ... Cut into 5mm thick slices. |
| Mitsuba (Japanese Parsley) | As needed ... Cut into 2cm pieces. |
| Sudachi (Citrus) | 1 piece ... Halved. |
Clear Soup Stock
| Ichiban Dashi (First Broth) | 400ml |
| Salt | 1/3 tsp |
| Light Soy Sauce | A dash |
| Sake | 1/2 tsp |
Instructions
- Blanch the chicken tenderloin in boiling water to remove impurities.
- Prepare the clear soup stock in a pot and let it cool.
- Place all ingredients except the mitsuba into an earthenware teapot. Pour in the soup stock and heat on low. Once it boils, cook for 1-2 minutes (skimming off any scum), then add the mitsuba and turn off the heat. Cover with the lid.
- Serve with sudachi on the side.
Autumn｜Japanese｜Mushrooms｜Seafood｜Vegetables｜きのこご飯の茶巾包み
Mushroom Rice Wrapped in a Tea Cloth
Cooking Studio Culinary Art 2019.Oct.
Ingredients
| Rice | 2 cups |
| Shimeji mushrooms | 100g |
| Maitake mushrooms | 100g |
Seasonings
| Dashi stock | 2 cups |
| Mirin | 2 tsp |
| Light soy sauce | 2 tsp |
| Salt | 1/2 tsp |
Omelet (1 serving)
| Egg (L) | 1 |
| Dashi stock | 1 tsp |
| Salt | A pinch |
| Potato starch slurry | A small amount |
| Fermented butter | 1/3 tsp |
| Salad oil | 1 tsp |
Silver Sauce (3 servings)
| Dashi stock | 200ml |
| Mirin | 1 tsp |
| Light soy sauce | 1/2 tsp |
| Potato starch slurry | As needed |
Garnish
| Salmon roe | As needed |
| Pickled shibazuke | As needed |
| Cut-out carrots and sweet potatoes (boiled) | As needed |
Procedure
- Cook the mushroom rice by adding rice, shimeji mushrooms, maitake mushrooms, and salt to the rice cooker.
- Heat salad oil in a frying pan and cook the seasoned egg on one side.
- While the egg is still semi-cooked, place butter in the center and add about 100g of the mushroom rice. Fold the egg over the rice and shape it using cooking paper.
- Make a cross-shaped incision on the surface, top with chopped pickled shibazuke, pour warm silver sauce over it, and garnish with salmon roe and colorful vegetables.
Autumn｜Japanese｜Mushrooms｜Vegetables｜松茸と春菊のお浸し
Blanched Matsutake Mushrooms and Chrysanthemum Greens
Culinary Studio Karinary Art 2020.Oct.
Ingredients
| Matsutake mushroom | 30g ... Scrape off the stem base and wipe dirt with a damp cloth. |
| Shungiku (chrysanthemum greens) | 50g |
| Yellow chrysanthemum petals | As needed ... Blanch petals in boiling water with a little vinegar, then cool in ice water and drain. |
Seasoning Mix
| Mikawa roasted sake | 2 tbsp |
| Water | 50ml |
| Mirin | 1-1/2 tsp |
Garnish
| Sudachi (citrus) | 1 piece |
| Sweet pickled lotus root | As needed |
Instructions
- Lightly sprinkle salt on the matsutake and drizzle with sake. Grill over a mesh until lightly browned, then shred by hand while hot.
- Blanch the shungiku to retain color, cool in ice water, and squeeze dry. Cut into 3cm lengths.
- Bring the seasoning mix to a boil and let it cool.
- Combine the matsutake, shungiku, and chrysanthemum petals in the cooled seasoning mix. Plate and garnish with pickled lotus root. Squeeze sudachi over before serving.
Autumn｜Dessert｜Fruits｜柿と巨峰、マロンサワークリーム添え
Persimmon and Kyoho Grapes with Chestnut Sour Cream
Culinary Art Studio Karinary Art 2021．October
Ingredients
| Persimmon (ripe) | 1/2 - Peel and cut into wedges |
| Grapes (Kyoho) | 3 pieces - Peel and cut in half |
Chestnut Sour Cream
| Chestnut cream | 50g - Homemade chestnut cream recipe below. Canned chestnut cream is also fine. |
| Cottage cheese | 25g - Sieved type |
| Plain yogurt | 25g |
| Heavy cream | 50ml |
| Balsamic sauce | As needed (Reduce balsamic vinegar with a bit of honey) |
| Mint | As needed |
Instructions
- In a bowl, mix chestnut cream and cottage cheese thoroughly.
- Gradually add yogurt to the mixture from step 1.
- Whip heavy cream in a separate bowl until slightly firm, then gently fold it into the mixture from step 2.
- Arrange persimmons and grapes on a plate, top with the chestnut sour cream from step 3, and garnish with chestnuts, mint, and balsamic sauce.
Ingredients
| 【Homemade Chestnut Cream】 | |
| Boiled (or steamed) chestnuts (inner flesh) | 300g - Use approximately 500g raw chestnuts |
| Granulated sugar | 120g |
| Water | 150ml |
Instructions
- Add all ingredients to a pot and bring to a boil over medium-high heat. Skim off any foam and cook until the water is mostly evaporated.
- Let cool slightly, then reserve some chestnuts for garnish and blend the rest in a food processor to create a paste.
- Note: Can be frozen for storage.
Autumn｜Japanese｜Mushrooms｜Seafood｜Vegetables｜いか、椎茸、きゅうり 黄味酢和え
Squid, Shiitake, and Cucumber with Egg Yolk Vinegar Dressing
Culinary Art Studio Karinary Art 2022.Oct.
Ingredients
| Golden cuttlefish (for sashimi) | 60g ... Make decorative cuts on the surface and cut into bite-sized pieces. (Shrimp can be used instead) |
| Shiitake mushrooms | 1-2 pieces ... Sliced |
| Cucumber | 1 ... Rub with salt, cut lengthwise, and slice thinly diagonally. |
Egg Yolk Vinegar
| Egg yolks | 2 yolks |
| Sugar | 2 teaspoons |
| Mirin | 2 teaspoons |
| Light soy sauce | 2 teaspoons |
| Rice vinegar | 2 teaspoons |
| Salt | As needed |
| Dashi stock | 1-1/3 tablespoons |
Instructions
- Add sake (not listed in the ingredients) and a pinch of salt to a pot, add the cuttlefish, and heat to simmer with sake. Drain in a colander.
- Simmer the shiitake mushrooms in sake in a separate pot.
- Lightly salt the cucumber, let it soften, rinse with water, and squeeze out excess moisture firmly.
- Egg Yolk Vinegar: Combine all ingredients in a small pot and mix carefully. Heat in a hot water bath while stirring until thickened. Spread on a tray to cool.
- Arrange the cuttlefish, shiitake mushrooms, and cucumber on a plate, and serve with the egg yolk vinegar.
Autumn｜Japanese｜Mushrooms｜Vegetables｜秋野菜の吉野煮
Yoshino-style Simmered Autumn Vegetables
Culinary Art Kitchen 2023.Oct.
Ingredients
| Taro | 150g ... Peel, parboil, and cut into bite-sized pieces. |
| Lotus root | 60g ... Cut into 6-7mm thick slices and parboil. |
| Pumpkin | 60g ... Cut into bite-sized pieces. |
| Winter melon | 60g ... Cut into bite-sized pieces. |
| Carrot | As needed ... Slice into rounds. |
| Shimeji mushrooms | 60g ... Remove stems and separate into small clusters. |
| Raw wheat gluten | As needed ... One piece per person. |
Seasonings
| Dark soy sauce | 1/2 tsp |
| Light soy sauce | 1 tsp |
| Sake | 1 tbsp |
| Mirin | 1 tbsp |
| Salt | 1/6 tsp |
| Dashi broth | 200ml |
| Kudzu starch | 2 tsp ... Dissolve in 1 tbsp of water. |
| Grated ginger | As needed ... Serve as a garnish. |
Instructions
- Place taro through winter melon in a pot, add ＜Seasonings＞, and heat on low. Once boiling, add shimeji mushrooms and raw wheat gluten. Cover with a drop lid and simmer until the taro becomes tender.
- Thicken with the dissolved kudzu starch.
- Serve in a bowl and garnish with grated ginger.