Houraisen Junmai Daiginjo Hiyaoroshi

Method

1. Arrange the cream cheese pieces in a small mound on a serving dish. Spoon the shuto over the top and garnish with the shredded shiso.

Method

1. Place the daikon and salt in a food-safe plastic bag, close the bag, and leave to pickle for half a day or overnight. Squeeze out the released moisture thoroughly.
2. Transfer the squeezed daikon to a new food-safe plastic bag. Add the amazake, yuzu peel, and red chili pepper. Press out the air, seal the bag, and refrigerate for about one day.
3. Arrange the daikon on a serving dish without rinsing off the koji.

Directions

1. Rub shio koji on both sides of the saury and refrigerate for 1-2 hours.
2. Wipe off the shio koji, cut each fillet in half, roll around the matsutake, and secure with a toothpick.
3. Lightly brush aluminum foil with salad oil (not listed), place the rolls on it, and grill for about 5 minutes until lightly browned.
4. Remove the toothpicks, arrange on a plate, and serve with grated daikon and a wedge of sudachi.

Method

1. Heat oil in a frying pan and sear the scallops until browned on the surface. Sauté the shiitake mushrooms as well.
2. Prepare the miso white sauce. Melt butter in a pot, add flour, and stir constantly to avoid burning. Gradually add warmed milk while whisking to achieve a smooth texture. Stir in white miso and adjust the consistency with sake.
3. In a heatproof dish, spread a small amount of miso white sauce, then layer with scallops, shiitake mushrooms, and turnip wedges. Pour the remaining sauce on top, decorate with carrot pieces, and sprinkle with Parmesan cheese.
4. Place in an oven toaster or grill and bake until the surface is golden brown.

Instructions

1. In a bowl, combine the pear and persimmon. Drizzle with olive oil and season with salt and pepper.
2. Lightly toss the baby leaf mix and arugula, then plate them.
3. Add the prosciutto and walnuts as garnishes, then drizzle with the balsamico sauce.

Instructions

1. Prepare the nori sauce. Combine roasted seaweed, soy sauce, sugar, and water in a small saucepan and heat over medium-low until thickened. Add the mashed plum and mix well. Let cool and store in the refrigerator.
2. Heat sake in a small pot until boiling. Add scallops and briefly poach until they turn opaque, then immediately remove and cool in ice water. Tear into 3-4 vertical pieces by hand.
3. Spread the nori sauce on a plate, arrange scallops, and garnish with salmon roe and chrysanthemum petals.

Instructions

1. Lightly sear the skin side of the Pacific saury, immerse in ice water, and pat dry. Cut into 5 cm lengths.
2. Grate the yam to make it sticky and mix with the tonburi.
3. Arrange the seared Pacific saury and okahijiki on a plate, top with the yam and tonburi mixture.
   Pour over the Mikawa Irizake sauce, and garnish with wasabi, sudachi, and ho-shiso.

Instructions

【Grilled Chicken with Sweet Soy Sauce】

1. Heat salad oil in a frying pan and grill the chicken, coated with potato starch, skin side down.
2. Once browned (about 3 minutes), flip the chicken, cover with a lid, and cook for another 2-3 minutes.
3. Pour ＜Mixed Seasonings＞ around the edge of the pan, simmer, and coat the chicken with the sauce.
4. Let the chicken cool slightly, slice diagonally, and sprinkle with sansho powder if desired.

【Simmered Sweet Potato with Lemon】

1. Simmer sweet potatoes with ＜Seasonings＞ over low heat.

【Pickled Lotus Root with Ume】

1. Boil water, add salt and a little sugar, and blanch the lotus root.
2. Pat dry and mix with ＜Seasonings for Ume Lotus Root＞.

Instructions

1. Place the taro in a bowl, sprinkle with water, and cover loosely with plastic wrap. Microwave at 600W for 3 minutes, then cool in water. Peel off the skins smoothly.
2. Put the taro from step 1 and the into a pot and heat. Simmer for about 4 minutes, then let cool.
3. Make the . Wrap the taro from step 2 with pork slices coated in the sauce.
4. Bake step 3 in a high-temperature oven for 3 minutes. Spread the remaining on top of the taro, lower the oven temperature, and bake for another 2 minutes.
5. Arrange on a plate and garnish with young green onion shoots and pickled myoga ginger.