Houraisen Junmai Daiginjo Shiboritate

Method

1. Combine all ingredients from the salted squid through the ichimi chili to make the marinade.
2. Marinate the chicken thigh in the marinade for at least 12 hours. Using a zip-top bag is recommended.
3. Scrape off excess marinade and grill skin-side down in a non-stick frying pan. Once browned, turn over and cook gently on low heat until done.
4. Allow to cool slightly, cut into bite-sized pieces, and garnish with shredded yuzu peel.

Method

1. Use two sheets of kelp per roll, roll vertically, and loosely tie with kitchen twine.
2. Arrange in a pot, add the seasoning, and simmer gently for 30 minutes or longer. Cover with a drop lid, adding water if necessary.
3. Cut to desired size and arrange on a serving dish.

Method

1. Bring the sweet vinegar dressing to a boil once, then allow to cool.
2. Sprinkle the daikon and carrot with salt (a generous 1 tsp) and let stand briefly.
3. Rinse, squeeze well, and soak lightly in a small amount of the sweet vinegar.
4. After 2-3 minutes, squeeze again and marinate in the remaining sweet vinegar.
5. Arrange on a plate and garnish with mitsuba.

Instructions

1. Bring the soup base to a boil, add the chicken and shiitake mushrooms, and skim off any foam.
2. Grill the mochi (or boil in hot water).
3. Place watercress in the bowl as a base, then add the mochi. Pour the hot soup over and arrange the chicken, eel, fish cake, and carrot on top.
4. Garnish with salmon roe, tied mitsuba, shredded bonito flakes, and yuzu peel.

Method

【Grilled White Anago】

1. Skewer the conger eel and grill in a frying pan with the skin side down (about 3 minutes). Flip and grill for another 2 minutes.
2. Remove the skewer and plate it over freeze-dried tofu. Serve with yuzu pepper.

【Simmered Vinegared Vegetables】

1. Heat salad oil in a frying pan and stir-fry ingredients from daikon radish to kombu.
2. Pour in the seasoning and stir-fry further. Cover with a lid and simmer over low heat for about 4 minutes.
3. Transfer to a tray and let cool. Serve in a yuzu cup, garnishing with shredded yuzu or salmon roe.

Instructions

1. Prepare the yolk sushi. Carefully mix the sifted egg yolks and sifted tsukune yam.
2. Add the seasonings (vinegar to salt) and mix thoroughly.
3. Place plastic wrap on a bamboo mat, lay the mixture from step 2 on top, and shape into two thin logs.
4. On a bamboo mat lined with plastic wrap, arrange the bamboo leaf pickled sea bream and cucumber diagonally from the left, place the yolk sushi logs from step 3 on top, and roll using the bamboo mat.
5. Cut into bite-sized pieces and brush with slightly thickened Yoshino vinegar.

作り方

1. Combine all 吉野酢 (Yoshino Vinegar Sauce) ingredients in a small saucepan and heat. Add the kudzu powder dissolved in water and stir gently until it becomes transparent. Let it cool to room temperature.
2. Mix the prepared lily bulbs, cucumber, shiitake mushrooms, and shrimp with the cooled sauce. Arrange on a plate and garnish with black beans.

Steps

1. Lay out the blanched cabbage leaves, place the oysters on them, and wrap. Then wrap again with plastic wrap.
2. Steam for 6 minutes.
3. Prepare the ＜Gingan Sauce＞. Bring the dashi broth to a boil, season, and thicken with water-dissolved potato starch.
4. Place the oysters in their shells (or a dish), pour the Gingan Sauce over them, and garnish with julienned yuzu peel.

Steps

1. Add the Seasoning Mixture to a saucepan and heat over medium heat, simmering until slightly thickened.
2. Stir in the dried sardines and sliced almonds, quickly coating them, and remove from heat.

Steps

1. Drain the julienned daikon and carrot.
2. Quickly pass the rice paper through water just before wrapping, and place it on a towel to absorb excess moisture.
3. Place daikon and carrot near the edge of the rice paper, fold in the sides, roll once, then place the shime saba on top and roll it up completely.
4. Prepare the using a food processor.
5. Cut the fresh spring rolls into bite-sized pieces, arrange them, and serve with the on the side.

Procedure

1. Prepare 1.5% saltwater (500ml water + 1/2 tablespoon salt), add kombu, and soak daikon radish and carrot for about 2 hours. Then drain and pat dry with paper towels.
2. Bring the Tosazu Vinegar to a brief boil and let it cool.
3. Marinate the octopus, kazunoko, daikon radish, carrot, and cucumber in the Tosazu Vinegar for about 3 hours.

Procedure

1. Pat the sea bream dry, lightly coat with potato starch (not included in ingredients), and steam for about 4 minutes.
2. Briefly cook the daikon radish, carrot, and shimeji mushrooms.
3. In a pot, bring the broth to a boil and add the daikon radish, carrot, shimeji mushrooms, momiji fu, and fresh yuba. Let the flavors blend and thicken with the dissolved potato starch.
4. Plate the sea bream and grilled anago, pour the broth over, top with spinach, and garnish with yuzu.

Instructions

1. Place chicken breast and chicken bouillon in a high-density storage bag and remove the air. Submerge in boiling water for 20 minutes.
2. Take the chicken and its juices from the bag and process in a food processor. Season with salt and pepper.
3. Mix the chicken paste with mascarpone cheese and chives.
4. Heat a generous amount of salad oil in a frying pan and toast the bread. Assemble the mousse between slices to serve.

Instructions

1. In a pot, boil sake with red chili pepper. Add the remaining seasonings to create the "Pickling Liquid."
2. Pour the pickling liquid over the daikon radish in the storage jar and let it marinate overnight.

Instructions

1. Mix Mikawa Irizake with water and marinate the sliced sea bream for 10 minutes.
2. Pat dry the daikon and cucumber after soaking. Cut daikon into 7cm lengths.
3. Place wasabi on the sea bream, add cucumber, wrap with daikon, and tie with mitsuba.

Instructions

1. Place oysters and seasoning ingredients into a pot and heat. When oysters become plump, remove from heat and set aside.
2. Simmer the cooking liquid until slightly reduced and let it cool. Return oysters to the liquid and store in the refrigerator.

Instructions

1. Quickly blanch the prepared oysters in hot water and pat dry.
2. Prepare the miso marinade by mixing white miso, red miso, and sugar, adjusting the consistency with boiled sake.
3. Spread half of the miso marinade evenly in a tray, lay a piece of gauze over it, and place the oysters on top. Cover with another layer of gauze and spread the remaining half of the miso marinade over it. Marinate for 2-3 days.
4. Remove the oysters from the miso marinade and grill or toast in an oven toaster for about 3 minutes until glossy and plump.
5. Plate the oysters and garnish with yuzu.

Procedure

1. Lightly sprinkle salt on the sea bream and let it rest for 20 minutes. Rinse under running water, then wash with vinegar and pat dry.
2. Sandwich the sea bream from step 1 between the kombu sheets, place cherry leaves on top, and wrap in plastic wrap. Lightly weight it down and store in the refrigerator. (Leave for 4 hours or more depending on your preferred degree of pickling.)
3. Thinly slice the sea bream from step 2 and arrange on a plate. Garnish with cherry blossoms, shiso leaves, and wasabi. Drizzle with sushi vinegar diluted with an appropriate amount of water.

Instructions

1. Grate about 150g of the lotus root and place in a strainer. Press lightly to remove excess moisture. Chop the remaining lotus root coarsely.
2. Mix the grated and chopped lotus root with ground chicken thigh, seasonings, and a pinch of salt. Form into 6-8 oval shapes.
3. Dust with potato starch and deep fry at 160°C until golden. Fry the shishito peppers as well. Optionally, wrap the ovals with nori seaweed before frying.
4. Wrap ginkgo nuts in spring roll wrappers, secure with kombu, and deep fry at 150°C until crisp.
5. Plate the fried lotus root ovals and ginkgo nuts, and serve with matcha salt on the side.

Instructions

1. Pat dry the salmon after soaking in the brine solution. Place it in a high-density plastic bag (e.g., Ziploc), add extra virgin olive oil and pepper, and vacuum-seal the bag.
2. Boil 500ml of water in a heavy pot, remove from heat, and add 700ml of water to maintain the temperature below 50°C. Place the salmon in the pot, cover, and keep warm for 1 hour.
3. After warming, remove the bagged salmon and refrigerate.
4. Slice the salmon and plate it with dressed salad vegetables. Serve with two types of sauce: basil sauce and basil-yogurt sauce.

Instructions

1. Add lemon juice to the Momiji Oroshi.
2. Line a dish with lemon slices. Layer the Momiji Oroshi, sea bream sashimi, and torn herring roe alternately. Drizzle with Mikawa roasted sake and sprinkle with chives to finish.