Cooking Studio Culinary Art 2026.May
Blanched Pike Conger in Kanten Jelly - Ingredients
| Pike conger, hamo | 70g ・・・Cut into 1cm-wide pieces. Blanch briefly in boiling water. |
| Okra | 2 pods ・・・Rub with salt, boil until bright green, then cool in cold water. Slice into 5mm rounds. |
| Yellow bell pepper | 35g ・・・Remove seeds and white pith, cut into 6-7mm cubes, and blanch briefly. |
| Junsai, watershield | 2 tbsp ・・・Use store-bought junsai. Rinse with water and pat dry. |
＜Kanten Broth Seasoning＞
| Dashi broth, light | 400ml |
| Powdered kanten agar | 2g |
| Light soy sauce | 1 tsp |
| Boiled-down mirin | 1 tsp |
| Salt | 1/3 tsp |
＜Garnish＞
| Ume plum paste | Adjust the flavor by adding boiled-down mirin. |
| Sudachi citrus |
Directions
- Dissolve the powdered kanten agar in 400ml of dashi broth, then heat. Once it comes to a boil, reduce to low heat and cook for 2 minutes.
- Add the light soy sauce, mirin, and salt.
- Pour one-third of the kanten broth into a mold. When it starts to set, arrange the pike conger, okra, yellow bell pepper, and junsai evenly.
- Pour in the remaining kanten broth and chill until set.
- Cut into portions and serve in a dish. Top with ume plum paste and sprinkle with grated sudachi zest.
Seafood｜Spring｜Vegetables｜Western｜イカと蕗のマリネサラダ
Marinated Squid and Butterbur Salad
Culinary Workshop - Culinary Art - May 2025
Ingredients
| Squid | 70g - skin removed, sliced into 7-8 mm rings |
| Boiled Butterbur Stalk (Fuki) | 70g - diagonally sliced into 7-8 mm thick pieces (cut thinner parts into 4 cm lengths) |
| Onion | 15g - thinly sliced, soaked in salted water for 5 minutes, then drained |
| Lemon | As needed - grated zest and 1-2 lemon slices |
<Dressing>
| White Wine Vinegar | 1 tsp |
| Lemon Juice | 1/2 tsp |
| Salt | 1/4 tsp |
| White Pepper | A pinch |
| Olive Oil | 1 and 1/2 tbsp |
<Additional Seasonings>
| Mikawa Roasted Sake (Iri-zake) | 1/2 tsp |
| Sake | A splash |
Instructions
-
[Pre-cooking Butterbur]
Place the butterbur on a cutting board, sprinkle with salt, and roll it with a board (itazuri). Boil in a large amount of hot water for 2-3 minutes, then transfer to cold water and peel off the outer fibers. Cut to the required size. - Prepare the <Dressing>.
- Marinate the butterbur in the dressing and chill.
- Quickly boil the squid in water with a splash of sake. Cool in ice water, drain well, and season with Mikawa roasted sake.
- Gently combine the marinated butterbur (from step 3), squid (from step 4), and onion. Arrange on a serving dish. Sprinkle with lemon zest and garnish with lemon slices.
Japanese｜Mushrooms｜Seafood｜Spring｜Vegetables｜いさきと加賀胡瓜の胡麻酢だれ
Grilled Seabass and Kaga Cucumber with Sesame Vinegar Sauce
Culinary Studio Culinary Art 2024.May
Ingredients
| Japanese grunt sashimi | 30g or more - Thinly sliced, lightly salted (10 minutes), then rinsed with vinegar (not included) and patted dry |
| Kaga cucumber | 80g - Peel, cut lengthwise, and remove seeds. Slice thickly, salt lightly (5 minutes), then rinse with water |
| Fresh wood ear mushrooms | 2 pieces - Blanch in boiling water, cool in a strainer, and cut into bite-sized pieces |
Sesame Vinegar Sauce
| Sesame paste | 2 tbsp (24g) |
| Boiled vinegar | 1 tbsp |
| Sugar | 8g or more |
| Light soy sauce, Dark soy sauce | Slightly less than 1 tsp each |
| Salt | A pinch |
| Water | 2 tsp or more |
Garnish
| Myoga (Japanese ginger) | 1 piece - Julienne and soak in water |
Method
- Mix the ingredients for the sesame vinegar sauce to prepare the dressing.
- Spread the sesame vinegar sauce on a plate, arrange the vinegar-rinsed Japanese grunt, drained Kaga cucumber, and wood ear mushrooms on top, and garnish with myoga.
Chicken｜Spring｜Vegetables｜Western｜三河地鶏のバルサミゴ酢マリネ（ごぼうサラダ添え）
Mikawa Jidori Chicken Balsamic Vinegar Marinade with Burdock Root Salad
Culinary Art Workshop May 2006
Ingredients
| Chicken Thigh | 1 piece ... Sprinkle with about 1% of its weight in salt and let sit for 5 minutes |
| Salt | As needed |
| Fresh Rosemary | 1 sprig |
| Burdock Root | 40g ... Cut into thin 3cm strips, soak in vinegar water |
| Carrot | 30g ... Cut into thin 3cm strips |
Marinade Seasoning
| Extra Virgin Olive Oil | 2 tablespoons |
| Balsamic Wine Vinegar | 2 tablespoons |
| Soy Sauce | 1 teaspoon |
| Minced Garlic & Ginger | 1/4 teaspoon each |
Steps
- Lightly coat a non-stick or heavy-bottomed pan with oil and sear the chicken, starting with the skin side. Cover with a lid to cook through.
- Remove the chicken and grill the rosemary in the same pan.
- Prepare the marinade and soak the chicken and rosemary in it while still warm. (Can be stored in the refrigerator for up to 1 week)
- Blanch the thinly sliced burdock root and carrot in hot water and drain well.
- Slice the marinated chicken, plate it with burdock root and carrot, and drizzle the marinade on top.
Japanese｜Spring｜Vegetables｜うどの味噌漬け＆チーズ奴
Miso-Marinated Udo and Chilled Tofu with Cheese
Culinary Art Kitchen 2009.May.
Ingredients
| Japanese Spikenard (Udo) | 1/2 stalk ... Peel, soak in vinegar water, and steam until firm |
| Carrot | 1 ... Cut lengthwise in half, and steam until firm |
| Vegetables of your choice | 400g~ |
Miso Marinade
| Red miso | 100g |
| Sugar | 1 tablespoon |
| Sake | As needed |
Additional
| Cream cheese | As needed ... Cut into cubes |
Condiments
| Shredded shiso leaves | As needed |
| Grated ginger | As needed |
| Bonito flakes | As needed |
Instructions
- Prepare the miso marinade. Adjust the consistency with sake. Marinate the udo and carrot in the miso marinade overnight.
- Arrange cream cheese on a plate, add Condiments, and serve with the miso-marinated udo and carrot.
Culinary Art Kitchen 2010.May
Ingredients
| Horse mackerel (for sashimi) | 2 fish ... Fillet into three pieces and remove bones |
| Myoga ginger | 2 pieces ... Julienned, soaked in water, and drained |
| Oboro kombu (shredded kelp) | 6g ... Loosen into fine pieces |
| Shiso leaves | 4 leaves ... Julienned, soaked in water, and drained |
Seasonings
| Salt | To taste |
| Vinegar | To taste |
Instructions
- Generously sprinkle salt on the horse mackerel and let it sit for 30 minutes. Rinse off the salt with water and soak in just enough vinegar to cover for 15 minutes.
- Peel the skin off the vinegared horse mackerel from step 1 and slice into bite-sized pieces.
- Toss the horse mackerel with myoga ginger and coat with oboro kombu. Plate and garnish with shiso leaves.
Japanese｜Seafood｜Spring｜Vegetables｜芹としらす干のお浸し
Blanched Japanese Parsley and Dried Whitebait (Ohitashi)
Culinary Workshop - Culinary Art - 2011.May
Ingredients
| Japanese parsley (seri) | 150g |
| Dried whitebait (shirasu) | 20g ... Blanch in hot water, then drain in a colander. |
Seasonings
| Dashi stock | 50ml |
| Soy sauce | 2 tsp |
| Sake | 1 tsp |
| Mirin | 1/2 tbsp |
| Salt | 1/3 tsp |
Steps
- Cut the Japanese parsley into 3cm lengths and blanch in salted boiling water. Rinse in cold water, then drain and squeeze out excess water.
- Combine the seasonings, then soak the Japanese parsley and dried whitebait in the mixture to let the flavors meld.
Culinary Workshop Culinary Art 2013.May
Ingredients (Serves 2-3)
Mountain Vegetables
| Bamboo Shoots | 30g ... Boiled |
| Bracken | 30g ... Soaked in water after removing bitterness |
| Fiddlehead Ferns | 6 ... Boiled in salted water |
| Mountain Udo (Japanese Spikenard) | 30g ... Sliced into strips and soaked in vinegar water |
Vegetables
| New Onion | 80g ... Thinly sliced and soaked in water |
| Carrot | 20g ... Julienned into fine strips |
| Broad Beans | 10 ... Boiled |
| Radish Sprouts (Kaiware) | As needed ... Cut into 3cm lengths |
Dressing
| Salad Oil | 50ml |
| Sesame Oil | 5ml |
| Vinegar | 50ml |
| Dark Soy Sauce | 30ml |
| Mirin | 20ml |
Steps
- Cut the prepared bamboo shoots, bracken, and fiddlehead ferns into suitable sizes.
- Lightly dilute Mikawa roasted sake and marinate the vegetables from step 1.
- Combine the marinated mountain vegetables and other vegetables (up to radish sprouts), arrange on a plate, and serve with the
.
Japanese｜Pork｜spring｜Vegetables｜柔らか茹豚 蕗の葉味噌・蕗の酢漬け
Tender Boiled Pork with Butterbur Leaf Miso and Pickled Butterbur
Culinary Art Studio 2015.May
Ingredients
| Pork Tenderloin (whole) | 300g ... Rub with pepper, marinate in salted rice malt (shio koji), and refrigerate overnight |
| Salted Rice Malt (Shio Koji) | 1 tbsp |
| Pepper | To taste |
Butterbur Leaf Miso
| Butterbur Leaves (blanched) | 18g ... Boil in hot water, soak in water for over 2 hours to remove bitterness |
| White Sesame Seeds | 1 tbsp |
| Saikyo Miso | 80g |
| Sendai Miso | 15g |
| Brown Sugar | 1/2 tbsp |
| Dashi Stock | 2 tbsp |
Pickled Butterbur
| Butterbur | 250g ... Rub with salt, boil for 2-3 minutes, soak in water, remove fibers, and cut into 4cm pieces |
| Vinegar | 150ml |
| Water | 150ml |
| Sugar | 2 tbsp |
| Salt | 1/2 tsp |
| Red Chili Pepper | 1/2 ... Sliced into rings |
| Kombu | 3cm x 3cm, 1 piece |
Procedure
- Bring a pot of water to about 70% full and heat the pork tenderloin, maintaining the temperature at 80°C for 30 minutes. Turn off the heat and let it cool in the water. Store in the refrigerator afterward.
- Butterbur Leaf Miso: Grind the sesame seeds in a mortar, then add the butterbur leaves and grind further. Mix in the miso types and brown sugar, and adjust the texture with dashi stock to make it smooth.
- Pickled Butterbur: Place the butterbur in a jar with kombu. Boil the pickling liquid ingredients together, pour over the butterbur, and let it cool. Store in the refrigerator.
- Slice the pork tenderloin and arrange on a plate. Serve with butterbur leaf miso and pickled butterbur. (Pairs well with drained tofu as well.)
Japanese｜Seafood｜Spring｜いさきの昆布〆・山菜の煎り酒漬け
Kelp-Cured Grunt Fish with Mountain Vegetables Marinated in Irizake
Culinary Workshop Karinary Art 2018.May
Ingredients
| Grunt fish (Isaki) | 1 medium ... Fillet into three pieces, remove skin, and debone. |
| Salt | 1/3 tsp |
| Kombu | Enough to wrap the fillets. |
| Vinegar and sake | 1/2 tsp each |
| Wasabi | As needed |
Instructions
- Sprinkle salt on the fish and let it sit for about 30 minutes.
- Wipe the surface of the kombu, then soak it in the vinegar and sake mixture to soften. Sandwich the fish between the kombu, wrap it with plastic wrap, and refrigerate for 1 day or more.
- Slice the fish diagonally or into sashimi-style strips, plate with mountain vegetables, and garnish with freshly grated wasabi.
Mountain Vegetables in Irizake Marinade
Ingredients
| Boiled bamboo shoots | 50g |
| Boiled butterbur stalks | 50g |
| Boiled tara buds | 4 pieces |
| Mikawa irizake | 1 tbsp |
| Water | 2 tbsp |
| Sudachi juice | 1 tsp |
Instructions
- Mix Mikawa irizake, water, and sudachi juice. Marinate the bamboo shoots, butterbur stalks, and tara buds in the mixture.
Spring｜Vegetables｜Western｜彩り野菜の味噌マスカルポーネ和え
Colorful Vegetables Tossed with Miso and Mascarpone
Culinary Studio Culinary Art 2019.May
Ingredients
| Carrot | 40g ... Cut into 1.5cm cubes or small irregular pieces. |
| Green Asparagus | 2 stalks ... Cut into 1.5cm pieces. |
| Turnip | 80g ... Cut into 1.5cm cubes. |
| Baby Corn | 2 pieces ... Cut into 1.5cm pieces. |
| Cucumber | 1/4 piece ... Cut into 1.5cm cubes. Sprinkle lightly with salt, and squeeze out water once softened. |
| Cherry Tomatoes (Red & Yellow) | 3 pieces ... Quartered. |
Dressing
| Mascapone Cheese | 80g |
| White Miso | 80g |
| Salt & Pepper | To taste |
Garnish
| Carrot Leaves | As needed |
Procedure
- Boil the carrot, asparagus, turnip, and baby corn, then pat them dry.
- Prepare the dressing by mixing mascarpone cheese and white miso. Adjust the consistency with water and season with salt.
- In a bowl, combine the boiled vegetables, cucumber, and cherry tomatoes. Season with salt and pepper, then toss with the dressing.
- Serve on a plate and garnish with carrot leaves.
Japanese｜Summer｜Vegetables｜鯵と水茄子の刺身
Sashimi of Horse Mackerel and Water Eggplant
Cooking Studio Culinary Art 2020.May
Ingredients
| Horse mackerel (for sashimi) | 1 fish (120g) ... filleted into three pieces |
| Salt, Vinegar | As needed |
| Water eggplant | 2 pieces (350g) ... remove stems and cut into 12 equal wedges |
| Water | 500ml |
| Salt | 1 tbsp |
| Vinegar | 2 tsp |
Condiments
- Grated wasabi
- Grated ginger
- Pickled plum paste
Garnish
- Mikawa roasted sake
- Perilla leaf
- White oboro kelp
Procedure
- Sprinkle the horse mackerel with 2 pinches of salt and refrigerate for about 20 minutes. Rinse with water, pat dry, and soak in vinegar just enough to cover for at least 20 minutes. Remove the skin and slice diagonally.
- Mix water, salt, and vinegar in a bowl, and soak the water eggplant (refrigerate for 6 hours).
- Arrange the vinegar-marinated horse mackerel and water eggplant coated with white oboro kelp on a plate. Add the condiments (wasabi, grated ginger, and pickled plum paste) to taste, and serve with Mikawa roasted sake.
Japanese｜Seafood｜Spring｜Vegetables｜イサキと瓜のさわやかジュンサイ添え
Grilled Grunt Fish and Melon with Refreshing Water Shield Garnish
Culinary Studio Karinary Art 2021.May
Ingredients
| Chicken grunt (sashimi block) | 100g ... Lightly sprinkle both sides with salt and refrigerate for about 1 hour. |
| White cucumber | 100g ... Peel, cut in half lengthwise, and slice thinly. (Kaga white cucumber was used in this recipe.) |
| Sudachi | 1 ... Thinly slice into rings. |
| Myoga (Japanese ginger) | 1 ... Julienne. |
Water Shield Plum Sauce
| Water shield (cooked) | 3 tbsp or more |
| Plum paste | 10g ... Strain through a sieve. |
| Mikawa roasted sake | 1 tsp |
| Water | 1-1/2 tsp |
Instructions
- Pat dry the prepared chicken grunt and slice thinly at an angle.
- Mix the white cucumber with a pinch of salt, let it soften, and then squeeze out excess water.
- Make the water shield plum sauce: combine plum paste with roasted sake and water to adjust the flavor, then add the water shield.
- In a bowl, lightly mix the chicken grunt, white cucumber, and sudachi slices. Arrange on a serving plate, top with myoga, and serve with the water shield plum sauce from step 3.
Seafood｜Spring｜Vegetables｜剣先イカと長芋の素麺仕立て
Japanese Flying Squid and Nagaimo in Somen Style
Culinary Art Studio Karinary Art 2022.May
Ingredients
| Arrow squid (for sashimi) | 35g ... Cut into thin strips (Ito-zukuri style) |
| Chinese yam | 50g ... Julienne into 10cm-long strips |
| Salmon roe | As needed |
Light Soy Sauce Blend
| Boiled sake | 3 tbsp |
| Mikawa Irizake | 2 tsp |
| Sudachi juice | 1/2 tsp |
| Salt | A pinch |
Garnish
| Cucumber | 3cm ... Cut into small cubes (Arare-style) |
| Shiso flowers | 1-2 sprigs |
| Sudachi | As needed |
Instructions
- Julienne the Chinese yam into 10cm strips and soak in 2% saltwater (5g salt in 250ml water). Once softened, rinse briefly and drain.
- Prepare the Light Soy Sauce Blend. Boil the sake and let it cool. Add Mikawa Irizake and sudachi juice.
- Combine the squid and the julienned Chinese yam from step 1, then arrange neatly on a plate. Top with salmon roe, scatter diced cucumber, and garnish with shiso flowers.
- Pour the Light Soy Sauce Blend around the dish and serve with sudachi on the side.
Japanese｜Seafood｜Spring｜Vegetables｜鯛の昆布締めカルパッチョ風・昆布のかき揚
Kelp-marinated Sea Bream Carpaccio Style with Kelp Tempura
Culinary Art Kitchen 2023.May
Ingredients
| Sea bream sashimi | ~100g (block or fillet) |
| Dried kelp | 2 sheets ... Sized to fit the sashimi |
| Sake | As needed ... Use to wipe the kelp with kitchen paper |
| Salt | To taste |
Vegetable Garnish
| Daikon, carrot, cucumber, myoga | ... Julienne, soak in water, and drain |
| Amanatsu orange | ... Peel and segment |
| Sprouts, shiso buds |
Balsamic Sauce
| Balsamic vinegar | 1 tablespoon |
| Dark soy sauce | 1/2 tablespoon |
| Sugar | 2/3 teaspoon |
| Whole grain mustard | 2/3 teaspoon |
| Salt & Pepper | To taste |
Instructions
- Lay the sea bream sashimi on a piece of kelp wiped with sake. Lightly sprinkle with salt and cover with another piece of kelp.
Wrap in plastic wrap and refrigerate for 3 hours to create Kombu Jime (kelp curing). - Plate the kombu-cured sea bream with the vegetable garnish. Drizzle olive oil and sprinkle salt on the sea bream, then top with the Balsamic Sauce.
- Cut the used kelp into thin strips, coat with flour, and dip in a batter of equal parts flour and water. Deep fry in low-temperature oil until crispy. Serve with salt or powdered sansho pepper. Kombu Kakiage.