Culinary Workshop - Culinary Art - Feb.2026
Ingredients
| 【Strawberries with Mascarpone】 | |
| Strawberries | As needed |
| Mascarpone | As needed (You may substitute cream cheese with a little lemon juice added) |
＜Garnish＞
| Lemon zest, chervil, salt |
Instructions
- Serve whipped mascarpone alongside the sliced strawberries.
- Grate lemon zest over the top, garnish with chervil, and lightly sprinkle with salt.
Ingredients
| 【Nanohana (Rapeseed Blossom) Dip】 | |
| Boiled nanohana (rapeseed blossoms) | 20g |
| Cream cheese | 40g |
| White miso (Saikyo miso) | 10g |
| Salt | A pinch |
＜To Serve＞
| Prosciutto, roasted walnuts, toasted bread or crackers |
Instructions
- Separate the nanohana into buds, stems, and leaves. Bring water to a boil, add a little salt, and blanch the stems and leaves first. After 20 seconds, add the buds and blanch briefly. Transfer to cold water and pat dry thoroughly.
- Take 20g from step 1 and finely chop or grind in a mortar.
- Add the cream cheese and white miso to step 2 and mix well.
- Spread the nanohana dip onto toasted bread, then top with prosciutto, walnuts, and nanohana buds.
Japanese｜Seafood｜Spring｜Vegetables｜蟹と菜の花の土佐酢和え
Crab and Canola Flowers Tossed in Tosazu Dressing
Culinary Art Kitchen - February 2025
Ingredients
| Boiled Crab | Appropriate amount - Flake the crab meat of your choice |
| Canola Flowers | 120g - Trim the base and use the tender leaves and buds |
| Grated Ginger | As needed - Alternatively, drizzle with ginger juice |
Tosa Vinegar & Seasoning
| Dashi (Japanese stock) | 60ml |
| Rice Vinegar | 20ml |
| Mirin (Sweet Rice Wine) | 20ml |
| Light Soy Sauce | 20ml |
| Sugar | 4g |
| Katsuobushi (Bonito Flakes) | 3g |
Instructions
- ＜Prepare the Tosa Vinegar＞ Heat the dashi, rice vinegar, mirin, light soy sauce, and sugar in a pot.
Once it begins to boil, add the bonito flakes and remove from heat.
Strain through a paper filter and let it cool. - Boil plenty of water with salt and blanch the canola flowers until vibrant in color.
Cool in ice water, squeeze out excess water, and lightly season with a small amount of Tosa vinegar.
Squeeze again to remove excess moisture. - Arrange the canola flowers and flaked crab meat on a plate.
Generously pour Tosa vinegar over the ingredients.
Garnish with grated ginger or drizzle with ginger juice.
Japanese｜Seafood｜Spring｜Vegetables｜蛤と春の摘み草のお浸し
Clams and Spring Wild Herbs Ohitashi
Culinary Studio Culinary Art 2024.Feb.
Ingredients
| Clams | 300g - Wash thoroughly and soak in 3% saltwater overnight to remove sand. |
| Japanese parsley | 60g - Blanch stems first in salted boiling water, then cool in ice water and squeeze out excess water. Cut into 4cm lengths. |
| Canola Flowers | 60g - Same as above |
| Shirataki noodles | 50g - Boil to remove bitterness |
Garnish
| Salmon roe, Sudachi lime | As desired |
Seasonings
| Sake | 50ml - For steaming clams |
| Reduced mirin | 2 tsp |
| White soy sauce | A little |
| Vinegar | 1/2 tbsp - For seasoning |
| Salt | A little |
Method
- Wash the sand-purged clams thoroughly and place them in a pot. Add sake, cover, and cook over medium-high heat. Once the shells start to open, remove the clams and take the meat out of the shells. Strain the cooking liquid.
- Adjust the flavor of the strained liquid by adding reduced mirin, white soy sauce, vinegar, and salt, then let it cool.
- Soak the clam meat and shirataki noodles in the seasoned liquid.
- Arrange the Japanese parsley, canola flowers, and ingredients from step 3 on a plate. Garnish with salmon roe and sudachi lime.
Culinary Studio Culinary Art 2007.February
Ingredients (Serves 2-3, or 4 small portions for photo-sized cups)
| Cod milt (shirako) | 100g - Boil water in a pot, add a splash of sake, and blanch the shirako. Rinse in cold water and clean thoroughly. |
Egg Mixture for Chawanmushi
| Egg | 1 piece |
| Dashi stock | 1 cup |
| Salt | 1/2 tsp |
| Light soy sauce | 1/2 tsp |
Chirizu Sauce
| Grated daikon radish | 100g - Lightly squeeze out excess water |
| Lemon juice | 2 tsp |
| Light soy sauce | 2 tsp |
| Mirin (reduced alcohol) | 2 tsp |
| Butterbur buds (fukinoto) or chives | Chopped |
Instructions
- Divide the cleaned shirako among the steaming cups.
- Prepare the egg mixture by combining the egg, dashi stock, salt, and light soy sauce. Strain the mixture.
- Pour the egg mixture into the cups over the shirako and steam for about 15 minutes.
- Make the chirizu sauce by mixing the ingredients, including the butterbur buds. Pour over the steamed chawanmushi before serving.
Japanese｜Seafood｜Vegetables｜Winter｜白魚と菜の花の茶碗蒸し
teamed Egg Custard with Whitebait and Canola Flowers
Culinary Art Kitchen 2010.Feb
Ingredients (Serves 5-6)
| Whitebait | 200g ... Washed |
| Eggs | 4 pieces |
Seasonings
| Dashi stock | 400ml |
| Light soy sauce | 1 1/2 tablespoons |
| Sake | 3 tablespoons |
| Mirin | 2 tablespoons |
| Salt | 1/3 teaspoon |
Silver Sauce
| Dashi stock | 300ml |
| Light soy sauce | Just under 1 tablespoon |
| Mirin | 1 tablespoon |
| Salt | To taste |
| Water-dissolved potato starch | As needed |
Garnish
| Carrot | Boiled and cut into flower shapes |
| Daikon radish | Boiled and cut into flower shapes |
| Green beans | Boiled and thinly sliced |
| Canola Flowers | Boiled and cut into 3cm pieces |
Instructions
- Beat the eggs, add the seasonings, and strain the egg mixture.
- Pour the mixture into a large bowl and sprinkle with whitebait. Steam in a steamer for about 20 minutes.
- Silver Sauce: Heat dashi stock in a pot, add light soy sauce, mirin, and salt, then thicken with water-dissolved potato starch.
- Pour the silver sauce over the steamed egg custard and garnish with carrot, daikon radish, green beans, and canola flowers.
Japanese food｜Seafood｜Winter｜蟹ときゅうりの文化酢和え
Crab and Cucumber Tossed in Sweet Vinegar Dressing
Culinary Workshop - Culinary Art - 2012.Feb
Ingredients (Serves 2)
| Boiled king crab | 50g ... Sprinkle with a small amount of sugar and vinegar (not listed in ingredients) |
| Cucumber | 1/2 ... Rub with salt and slice thinly, then sprinkle with salt and let sit for about 10 minutes |
| Hajikami (pickled ginger shoot) | 2 pieces |
Bunka Vinegar Sauce
| Mayonnaise | 2 tbsp or more |
| White sesame paste | 1 tsp |
| Citrus juice | 1/2 tsp or more |
| Soy sauce | A small amount |
Steps
- Wash the softened cucumber with water and squeeze out the excess moisture. Lightly squeeze the crab as well.
- Mix mayonnaise, sesame paste, citrus juice, and soy sauce to make the Bunka Vinegar Sauce.
- Arrange the cucumber and crab on a plate, garnish with lemon and hajikami, and pour the Bunka Vinegar Sauce over them.
Japanese｜Mushrooms｜Seafood｜Vegetables｜Winter｜蕪とはまぐり・帆立の蒸し汁
Turnip, Clam, and Scallop Steamed Broth
Culinary Workshop Culinary Art 2013.Feb
Ingredients (Serves 2)
| Kombu Dashi Stock | 200ml |
| Clams | 4 ... Clean thoroughly |
| Scallops | 2 ... Cut in half horizontally, sprinkle with salt and sake |
| Turnip | 120g (net) ... Peel thickly, cut into bite-sized pieces, and blanch |
| Shiitake Mushrooms | 2 ... Make decorative cuts |
| Carrot | 2 slices ... Cut into 3mm-thick rounds |
| Canola Flowers | As needed ... Blanched |
| Yuzu | As needed |
Seasonings
| Light Soy Sauce | 1/2 tsp |
| Mirin | 1 tsp |
| Sugar | A pinch |
| Salt | A pinch |
Steps
- In a pot, combine kombu dashi stock and clams, and steam. Once the shells start to open, remove the clams.
- Remove the clam meat, coat with potato starch, and place back in the shells. Coat the scallops with potato starch as well.
- Add the seasonings to the clam steaming liquid, heat, and adjust the flavor.
- Place turnip, clams, scallops, shiitake mushrooms, and carrot slices into a dish. Pour the prepared broth over them.
- Steam in a steamer for 12 minutes. Garnish with canola flowers and decorate with thinly sliced yuzu as a finishing touch.
Japanese｜Seafood｜Winter｜うるいと小鯛の酢の物
Urui and Young Sea Bream in Vinegar Dressing
Culinary Workshop Culinary Art 2014.Feb.
Ingredients
| Urui (Hosta Plant Shoots) | 50g |
| Kodai Sasa-zuke (Lightly Pickled Sea Bream) | 3-4 slices |
| Wakame Seaweed | As needed ... Blanched in boiling water, chilled in cold water, and cut into appropriate sizes |
Vinegar Mixture
| Soy Sauce | 2 tbsp |
| Vinegar | 2 tbsp |
| Sugar | 1 tbsp |
Garnish
| Shiso Flowers | As desired |
Steps
- Thinly slice the sea bream diagonally into narrow pieces.
- Quickly boil the urui, chill in cold water, squeeze out excess water, and cut into 3cm lengths.
- Chill the urui, sea bream, and wakame. Before serving, mix with the
. Arrange on a plate and garnish with shiso flowers. - Optionally, serve with grilled slices of the kodai sasa-zuke.
chicken｜japanese food｜winter｜ささみと葉わさびの粕和え
Chicken Tender and Wasabi Leaves with Sake Lees Dressing
Culinary Art Studio 2015.February
Ingredients
| Wasabi Leaves | 50g ... Blanch in boiling water for 10 seconds, transfer to ice water, drain, and cut into 1cm pieces (1cm squares for leaves). |
| Chicken Tenderloin | 1 large (60g) ... Sprinkle lightly with salt and sake. |
Dressing
| Sake Lees Paste | 2 tsp |
| Mayonnaise | 2 tsp |
| Light Soy Sauce | To taste |
Sake Lees Paste
| Sake Lees | 50g |
| Sake | 80ml |
Procedure
- Sprinkle the prepared wasabi leaves with salt and sugar (1/2 tsp each, not listed in ingredients). Massage well and let sit for 30 minutes.
- Steam the chicken tenderloin for 3 minutes (or microwave for about 1 minute). Let cool and shred by hand.
- Mix sake lees and sake in a heatproof container, microwave for 40 seconds, and stir. Repeat until it forms a paste (can be stored in the refrigerator).
- Combine 2 tsp of the sake lees paste with mayonnaise and add a dash of light soy sauce to make the dressing.
- Lightly rinse and squeeze the wasabi leaves, then mix with the chicken tenderloin and dressing. Plate and serve.
Culinary Art Workshop - 2017.Feb.
Ingredients
| Scallops (Sashimi-grade) | 80g ... Slice each scallop into 2-3 thin pieces. |
| Daikon Radish | 10cm ... Thinly slice into rounds. |
| Grapefruit | 1/2 piece ... Peel and separate the flesh from the membrane. |
| Whole-Grain Mustard | To taste |
| Olive Oil | To taste |
| Pink Salt | To taste |
Garnish
| Onion | 1/4 piece ... Thinly slice along the grain, soak in water to crisp up. |
| Baby Leaf Greens | As needed |
| Shiso Flower | To taste |
Instructions
- Quickly blanch the scallops to lightly cook the surface, sprinkle lightly with salt, and cool.
- Lightly salt the daikon slices, and when softened, pat them dry.
- Place grapefruit segments on top of the scallops and sandwich them with the daikon slices. Add a dollop of whole-grain mustard on top.
- Arrange step 3 on a plate, garnish with onion slices, baby greens, and shiso flowers. Drizzle with olive oil and sprinkle with pink salt.
Japanese food｜Seafood｜Seasonal vegetables｜Winter｜帆立の炙り 蕪のすり流し
Seared Scallops with Turnip Soup
Culinary Workshop Karinary Art 2018.Feb.
Ingredients (Serves 4)
| Scallops (sashimi grade) | 4 pieces ... Marinate in Mikawa Irizake (not included) for about 10 minutes. |
| Canola Flowers | 1/2 bunch ... Boil in salted hot water, cool in cold water, and sprinkle with Mikawa Irizake. |
| Kogomi (fiddlehead ferns) | 8 pieces ... Similarly sprinkle with Mikawa Irizake. |
| Turnip | 300g ... Peel thickly and cut into large chunks. |
| Ikura (salmon roe) | As needed |
Seasoning
| Dashi stock | 200ml |
| Mikawa Irizake | 2 tsp |
| Salt | A pinch |
Instructions
- Steam the turnip in a steamer with rising steam for 5 minutes. Transfer to a pot, add the seasoning, and cook to let the flavors infuse.
- Puree the cooked turnip by straining or using a blender.
- Pat the scallops dry, lightly coat the surface with sesame oil (not included), and quickly sear. Cut into bite-sized pieces.
- Spread the turnip puree on a plate, arrange the scallops, drained canola flowers, and kogomi on top, and garnish with ikura.
Japanese food｜Seafood｜Seasonal vegetables｜Winter｜鯛のからすみ和え 菜の花添え
Sea Bream Dressed with Bottarga and Canola flowers
Culinary Workshop Karinary Art 2019.Feb.
Ingredients
| Sea bream sashimi | 60g ... Cut into 2cm wide slices |
| Bottarga powder | 2 tbsp or more |
| Canola flowers | 80g ... Trim the stems and soak in cold water to crisp up |
| Mikawa roasted sake | 1 tbsp |
| Water | 2 tbsp |
| Red sprout (beni tade) | As needed |
Instructions
- Bring water to a boil and blanch the canola flowers for vibrant color, then cool in cold water and squeeze out excess water. Dilute Mikawa roasted sake with water, soak the canola flowers for about 10 minutes, and lightly squeeze them. Cut into lengths of 4-5cm.
- Coat the sea bream sashimi with bottarga powder and lightly sprinkle with salt (not listed in ingredients).
- Plate the bottarga-coated sea bream and the dressed canola flowers, and garnish with red sprouts.
Fruits｜Seafood｜Seasonal vegetables｜Western food｜Winter｜さよりと菜の花・八朔サラダ
Halfbeak and Canola Flowers Hassaku Citrus Salad
Cooking Studio Culinary Art 2020.Feb.
Ingredients
| Halfbeak (for sashimi) | 1 fish ... fillet into three pieces, slice diagonally into 3-4cm pieces |
| Canola Flowers | 40g |
| Hassaku orange | 1/2 ... peel and separate segments |
| Fiddlehead fern | 4 pieces |
| Radish | 2 ... sliced |
Dressing
| Yuzu pepper | 1 tsp |
| Lemon juice | 2 tsp |
| Light soy sauce | 1/2 tsp |
| Sugar | A pinch |
| Olive oil | 2 tsp |
Procedure
- Boil the canola flowers in salted water. Cool them in cold water, squeeze out excess moisture, and cut into bite-sized pieces. Prepare the fiddlehead ferns in the same way.
- Make the dressing.
- Lightly coat the halfbeak slices in the dressing from step 2. Arrange the canola flowers, Hassaku orange, fiddlehead ferns, radish, and halfbeak on a plate, and drizzle the remaining dressing over the top.
Culinary Studio Karinary Art 2021.Feb.
Ingredients
| Japanese barracuda | 1 large ... Fillet into three pieces and cut into bite-sized pieces. Season with salt and pepper. |
| Salt and pepper | As needed |
| Flour | As needed |
| Oil for frying | As needed |
| Onion | 50g ... Thinly sliced |
| Carrot | 25g ... Julienned |
| Celery | 25g ... Julienned |
| Red and yellow bell peppers | 20g each ... Julienned |
Seasoning
| Olive oil | 1 tbsp |
| White wine vinegar | 50ml |
| White wine | 50ml |
| Salt | 1/3 tsp |
| Sugar | 1/2 tsp |
| Pepper and bay leaf | As needed |
| Lemon | As needed ... Sliced into rings |
Instructions
- Heat olive oil in a frying pan and sauté the onion, carrot, and celery. Once softened, add the bell peppers and sauté briefly, then set aside.
- In the same frying pan, add the white wine vinegar and bring to a boil to reduce its acidity. Add the white wine and bay leaf, boil off the alcohol, then return the sautéed vegetables. Remove from heat and let cool.
- Pat the barracuda dry, coat evenly with flour, and deep fry at 170°C until crisp. While still hot, transfer to a storage container and pour over the vegetable mixture from step 2. Top with lemon slices.
Japanese food｜Seafood｜Seasonal vegetables｜Winter｜菜の花としらすのお浸し
Blanched Canola Flowers with Whitebait
Culinary Art Studio Karinary Art 2022.February
Ingredients
| Canola Flowers | 150g |
| Dried whitebait | 3 tbsp ... Blanch in boiling water and pat dry |
| Fruit tomato | 1 small ... Peel and cut into bite-sized pieces |
| Shaved bonito flakes | As needed |
Seasoning Mix
| Dashi stock | 200ml |
| Light soy sauce | 2 tsp |
| Mirin | 2 tsp |
Instructions
- Prepare the soaking broth: Bring the Seasoning Mix to a boil, then let it cool.
- Boil plenty of water, add a pinch of salt, and blanch the canola flowers for about 15 seconds. Transfer to cold water and squeeze out excess moisture.
- Arrange the trimmed canola flowers, whitebait, and tomato in a dish. Pour the soaking broth generously over the ingredients and garnish with shaved bonito flakes.
Fruit｜Japanese Food｜Seasonal Vegetables｜Tofu｜Winter｜いちごと菜の花のかわり白和え
Strawberries and Canola Flowers with Tofu Dressing
Culinary Art Kitchen 2023.Feb.
Ingredients
| Strawberries | 3-4 pieces ... Quartered |
| Canola Flowers | 60g ... Blanch for vibrant color, cool in cold water, squeeze, sprinkle with soy sauce, pat dry, and cut into 3cm pieces |
| Silken tofu | 80g ... Pour hot water over, wrap in a cloth, and press to drain excess water |
| Cream cheese | 20g ... Cut into approximately 8mm cubes |
Seasoning
| White sesame paste | 20g |
| Sugar | 10g |
| Salt | 1/4 teaspoon |
| Light soy sauce | To taste |
Instructions
- Blend the silken tofu, white sesame paste, sugar, and salt in a blender to create a smooth paste.
- Transfer the paste to a bowl, mix in the cream cheese, and adjust the flavor with light soy sauce.
- Toss the strawberries and canola flowers gently with the sesame dressing, and serve in a dish.