Cooking Studio Culinary Art 2026.June
Ingredients
| Eggplants | 2 ・・・For grilled eggplant. |
＜Black Sesame Miso Sauce Seasoning＞
| Black sesame paste | 1 tbsp |
| White miso | 1 tbsp ・・・Mixed miso may also be used. |
| Honey | 1 tsp ・・・Sugar, a little more than 1 tsp, may also be used. |
| Boiled-down mirin | 1/2 tbsp |
| Soy sauce | Add just a little to adjust the flavor. |
| Water | 1 tsp or more ・・・Use as needed to adjust the thickness of the sauce. |
＜Garnish＞
| Grated ginger | As needed |
Method
- Make a cut around the stem end of each eggplant and remove the calyx. Prick the surface of the skin with a bamboo skewer. Place the eggplants on a grill rack and grill, turning occasionally, until the entire surface is charred, about 8 minutes over fairly strong direct heat.
- Dip briefly in ice water, then remove immediately and peel off the skin. Chill in the refrigerator.
- Mix together the black sesame miso sauce seasonings, then adjust the thickness with water.
- Tear the grilled eggplant into 5-6cm lengths and arrange in a serving dish. Spoon the black sesame miso sauce over the eggplant and garnish with grated ginger.
Japanese｜Seafood｜Summer｜Vegetables｜鮎並の南蛮酢和え
Marbled Rockfish with Nanban Vinegar Dressing
Culinary Studio - Culinary Art - June 2025
Ingredients
| Ainame (Greenling) | 120g -- Fillet into three, then slice diagonally into bite-sized pieces. Lightly salt and let sit for 5 minutes. *You may substitute with seasonal white fish |
| Salt & flour (for prep) | As needed |
| Celery | 10cm -- Cut into 1cm x 4cm strips |
| Bell pepper (red & yellow) | 1/3 each -- Cut into 1cm x 4cm strips |
| Asparagus | 4 stalks -- Boiled in advance |
| Cucumber | 1/2 -- Rub with salt, blanch (to preserve color), then grate |
<Nanban Vinegar Sauce>
| Dashi broth | 100ml |
| Vinegar | 3 tablespoons |
| Light soy sauce | 1 tablespoon |
| Sake | 1 tablespoon |
| Sugar | 2 teaspoons |
| Salt | Pinch |
Instructions
- Pat the ainame dry, coat with flour, and deep-fry in 170°C oil until crispy.
- Lightly fry the celery and bell peppers. Place on a strainer and pour hot water over them to remove excess oil.
- Bring the <Nanban Vinegar Sauce> to a brief boil.
- Add the fried fish, vegetables, and boiled asparagus into the hot sauce to marinate.
- Plate the dish and garnish with grated cucumber.
Japanese｜Summer｜Vegetables｜米なすと甘長の和風ラタトゥーユ
Japanese Ratatouille with Kome Eggplant and Sweet Chili Peppers
Culinary Art Workshop 2013.June
Ingredients (Serves 2)
| Japanese Eggplant | 1/2 piece (120g)... Peel and cut into bite-sized pieces, 1cm thick |
| Sweet Chili Peppers | 2 pieces (20g)... Remove seeds and cut into bite-sized pieces |
| Onion | 1/2 piece (80g)... Cut into 2cm cubes |
| Shiso Leaves | 3-4 leaves... Cut into 5mm squares |
Seasonings
| White Miso | 1 heaping tablespoon (25g)... Dissolve in sake |
| Sake | 2 tablespoons |
| Salt | As needed |
| Light Sesame Oil | 1 heaping tablespoon |
Instructions
- Heat oil in a heavy-bottomed pot and sauté the onion over low heat. When it softens, add the eggplant and stir-fry.
- Once coated in oil, add the sweet chili peppers, then mix in the white miso and sake.
- Cover with a lid and steam over low heat, stirring occasionally. Adjust the seasoning with salt and let it cool slightly.
- Serve on a plate and garnish with shiso leaves.
Culinary Art Workshop Feb. 2006
Ingredients (Serves 4)
| Daikon Radish | 400g ... Thinly slice into 1×15cm pieces along the fibers (using a slicer or peeler) |
| All-Purpose Flour | - |
| Scallops | 80g ... Slice each scallop into 3-4 pieces |
| Canola Flowers (Nanohana) | 1/2 bunch ... Blanch quickly, cool in water, squeeze, and cut into 2cm pieces |
| Prepared Wasabi | As needed |
Seasonings
| Butter | 10g + 10g |
| All-Purpose Flour | 2 teaspoons |
| Sake Lees | 30g ... Soak in 100cc hot water to dissolve |
| Hot Water | 100cc |
| Chicken Bouillon | 1/2 cube |
| Heavy Cream | 100cc |
| Salt | 1/2 teaspoon |
Steps
- Bring plenty of water to a boil in a pot, blanch the sliced daikon for 30 seconds, then drain well.
- In a heavy-bottomed pot, melt 10g of butter and lightly sauté the scallops, then remove them from the pot.
- Add the remaining 10g of butter to the same pot, add the blanched daikon, and stir-fry. Sprinkle with flour and continue frying.
- Add the sake lees dissolved in hot water, chicken bouillon, and salt. Simmer gently until the mixture thickens.
- Finally, add the heavy cream and bring it to a gentle boil before turning off the heat.
- Serve on a plate, top with a small amount of wasabi, and garnish with the blanched canola flowers.
Japanese｜Seafood｜Spring｜Vegetables｜スモークサーモンとわかめの粕サラダ
Smoked Salmon and Wakame Salad with Sake Lees Dressing
Culinary Studio Culinary Art 2007.Mar.
Ingredients
| Smoked salmon | 60g - Cut into 3cm pieces |
| Tuna | 1 small can - Lightly drained of oil |
| Cucumber | 1 piece - Thinly sliced |
| Fresh wakame seaweed | 50g - Cut into 2cm pieces, blanch in hot water, cool in cold water, and drain |
| (For salted wakame) | 25g - Rinse and drain |
Seasoning Paste
| Sake lees | 70g (adjust to taste) |
| Minced onion | 2 tsp |
| Minced shiso leaves | From 3 leaves |
| Vinegar | 1 tbsp |
| Sugar | 1 tsp |
| Salt | 1/3 tsp |
Garnish
| Sliced lemon | - |
| Thinly sliced daikon radish (1mm) | - |
Instructions
- Heat sake lees in a hot water bath and mix until smooth. Add the remaining seasoning ingredients to make the seasoning paste.
- Toss the smoked salmon, wakame, and other ingredients with the paste from step 1, mixing gently.
- Plate the mixture on top of a slice of lemon and serve with crisp, water-soaked daikon slices as a garnish.
Culinary Studio Culinary Art 2007.June
Fig and Prosciutto Salad
| Figs | 4 pieces |
| Prosciutto | 8 slices |
| Radicchio | 4 leaves |
| Green rose lettuce | 4 leaves |
| Italian parsley | As needed |
Dressing
| Salt | 1/3 tsp |
| Pepper | A pinch |
| Sugar | 1/3 tsp |
| Whole grain mustard | 1 tsp |
| Wine vinegar | 1 tbsp |
| Olive oil | 3 tbsp |
Instructions
- Peel the figs and make a slit. Decorate with prosciutto.
- Arrange the vegetables, figs, and prosciutto on a plate and drizzle with dressing. Garnish with mayonnaise.
Japanese｜Mushrooms｜Tofu｜Vegetables｜Winter｜グリンピースの白和え
Green Peas in Tofu Dressing
Cooking Studio Culinary Art 2008.Feb.
Ingredients
| Green peas (shelled) | 80g ・・・ Boil in salted water for 7 minutes. Remove from heat and let cool in the boiling liquid. Drain. |
| Fresh shiitake mushrooms | 2 pieces ・・・ Brush with soy sauce and mirin, grill, and cut into thin strips. |
Tofu and Sesame Dressing
| White toasted sesame seeds | 2 tablespoons |
| Tofu | 100g ・・・ Wrap in a cloth and squeeze out the water. |
| Sugar | 1 tablespoon |
| Salt | 1/4 teaspoon |
| Light soy sauce | A dash |
Procedure
- Grind the sesame seeds in a mortar. Add tofu and mash until smooth, then mix in the other seasonings thoroughly.
- Combine the boiled green peas and grilled shiitake mushrooms with the dressing.
Japanese｜Spring｜Vegetables｜筍のステーキ・バター風味
Grilled Bamboo Shoots with Butter Flavor
Culinary Studio Culinary Art 2009.March.
Ingredients
| Boiled Bamboo Shoot | 200g ... Boil with skin on and add rice bran. Rinse in water. Cut into 1cm thick rounds, divide the tip into quarters. |
| Kino-me (Japanese Pepper Leaves) | 12 leaves |
| Butter | 1 tablespoon |
| Soy Sauce | A little |
Seasoning for Simmering
| Dashi Stock | 1 cup |
| Mirin | 1 tablespoon |
| Soy Sauce | Slightly more than 1/2 tablespoon |
Kinukawa (Silk Skin) with Plum Sauce
| Boiled Kinukawa (Silk Skin) | As needed ... Thinly sliced |
| Plum Paste | |
| Light Soy Sauce | |
| Dashi Stock |
Mix the plum paste with light soy sauce and dashi stock, then combine with the kinukawa.
Instructions
- Place the boiled bamboo shoot and
into a pot and simmer over low heat to let the flavors soak in. - Heat butter in a frying pan, add the bamboo shoot from step 1, and grill. Finally, add soy sauce and coat.
- Arrange on a plate and sprinkle with crushed kino-me.
Japanese｜Seafood｜Spring｜Vegetables｜カニの厚焼き卵 ～トマトみぞれ酢添え～
Thick Japanese Crab Omelette with Tomato Vinegar Grated Daikon
Culinary Art Kitchen 2010.March
Ingredients
| Eggs | 4 pieces ... Lightly beaten |
| Milk | 1 tablespoon |
| Salt | 1/4 teaspoon |
| Light soy sauce | 1/3 teaspoon |
| Crab meat (shredded) | 50g |
| Carrot | 20g ... Julienned into 2cm strips |
| Green bell pepper | 10g ... Julienned into 2cm strips |
| Salad oil | As needed |
Tomato Grated Vinegar Sauce
| Grated daikon radish | 1/2 cup ... Lightly drained |
| Cucumber | 1/3 piece ... Diced into 5mm pieces |
| Tomato | 1/2 medium ... Diced into 8mm pieces |
| Lemon | 3 slices ... Quartered |
| Salt | 1/4 teaspoon |
| Sugar | 2 teaspoons |
| Vinegar | 1 1/2 tablespoons |
Instructions
- Beat the eggs, add the milk, light soy sauce, and all ingredients from crab meat to bell pepper. Cook in a tamagoyaki (rolled egg) pan to make a thick rolled omelet.
- Combine the grated daikon radish, lemon, salt, sugar, and vinegar to make the grated vinegar sauce.
- Plate the rolled omelet and serve with the grated vinegar sauce from step 2.
Japanese｜Seafood｜Spring｜Vegetables｜ホタテとトマトのみどり酢和え
Scallops and Tomatoes Tossed in Green Vinegar Dressing
Culinary Workshop - Culinary Art - 2011.March
Ingredients
| Scallops (Sashimi-grade) | 5 pieces ... Lightly sautéed with sake |
| Sake | 50ml |
| Tomato | 100g ... Diced into 7mm cubes |
| Japanese Spikenard (Udo) | 5cm ... Cut into 5mm cubes and soaked in vinegar water |
Green Vinegar
| Cucumber | 150g ... Grated |
| Vinegar | 1 1/2 tbsp |
| Sugar | 2/3 tbsp |
| Salt | 1/4 tsp |
Steps
- Cut the sake-sautéed scallops into 4-6 pieces.
- Lightly drain the grated cucumber and prepare the Green Vinegar.
- Mix the scallops, tomato, and Japanese spikenard with the green vinegar.
Culinary Art Studio - June 2012
Ingredients
| Japanese yam (Yamato-imo) | 160g - julienned |
| Tuna sashimi | 100g - cut into sticks |
| Cucumber | 1 - julienned |
| Shiso leaves | 6 leaves - lightly spread with wasabi |
| Nori (seaweed) | 2 sheets |
| Pickled myoga (ginger) | As needed |
| Wasabi | As needed |
| Soy sauce | As needed |
Instructions
- Place a sheet of nori on a sushi mat and spread the Japanese yam evenly over it. Layer the cucumber and arrange the shiso leaves on top.
- Place the tuna on the shiso leaves and roll it up like a sushi roll. Secure with wasabi.
- Cut into suitable widths and arrange on a plate with pickled myoga. Serve with soy sauce.
Seafood｜Summer｜Western｜鰺とバジルのさっくりサンド
Crispy Sandwich with Horse Mackerel and Basil
Culinary Studio Karinary Art 2014.July
Ingredients
| Horse Mackerel (for sashimi) | 1 fish... Fillet into three pieces, remove skin and bones. |
【Seasoning】
| Salt | 2 teaspoons |
| Granulated Sugar | 1 teaspoon |
| White Pepper | A pinch |
| Sandwich Bread | 6 slices... Cut each slice in half. |
| Basil | 6 leaves |
| Whole Grain Mustard | To taste |
| Beaten Egg | As needed |
| Olive Oil | As needed |
| Lemon | To taste |
Procedure
- Sprinkle the filleted horse mackerel with the seasoning ingredients and let sit for about 1 hour. Rinse with water, pat dry, and slice diagonally.
- Spread whole grain mustard on the bread. Place the seasoned horse mackerel slices dipped in beaten egg on the bread, add basil leaves, and cover with another slice of bread.
- Brush both sides with olive oil and toast in a toaster oven for 2 minutes or until golden.
- Once toasted, press lightly and let cool. Cut into appropriate sizes, plate, and serve with lemon wedges.
Japanese｜Seafood｜Spring｜Vegetables｜あさりと三つ葉のごま酢和え
Clams and Mitsuba Greens with Sesame Vinegar Dressing
Culinary Art Studio 2015.April
Ingredients
| Large Clams (Asari) | 180g ... Purged |
| Sake | 1 tbsp |
| Mitsuba Stems | 1/2 bunch ... Blanch briefly, chill in cold water, squeeze out excess water, and cut into 3cm lengths |
| Fresh Wakame | 5g ... Blanch in hot water, chill in cold water, and cut into bite-sized pieces |
| Benitate (Red Mustard Sprouts) | As needed |
Sesame Vinegar Dressing
| Clam Broth | 2 tbsp |
| Ground Sesame | 1 tbsp |
| Mikawa Irizake | 1/2 tbsp (or white dashi) |
| Lemon Juice | 1 tbsp |
Procedure
- Place clams and sake in a pot, cover, and cook over high heat until the clams open. Remove the meat and slightly reduce the broth.
- Mix the sesame vinegar dressing ingredients.
- Arrange the clams, mitsuba, and wakame on a plate, and drizzle with sesame vinegar dressing. Garnish with benitate.
Japanese｜Mushrooms｜Summer｜Vegetables｜米なすと夏野菜の和風あんかけ
Japanese Eggplant and Summer Vegetables with Savory Sauce
Culinary Art Workshop - 2016.Aug.
Ingredients
| Round Eggplant | 1 piece ... Cut in half horizontally, hollow out leaving an 8mm edge and bottom. Quarter the scooped-out flesh. |
| Shrimp | 2 pieces ... Sprinkle with potato starch, rinse, devein, and season with salt and sake. Boil and peel. |
| Bacon | 12g ... Julienne and fry in a pan. |
| King Oyster Mushroom (Eringi) | 1 piece ... Cut in half lengthwise, then into 3-4cm lengths. |
| Baby Corn | 2 pieces |
| Okra | 2 pieces ... Rub with salt (ita-zuri method), boil, and lightly salt. |
| Salad Oil | As needed |
Japanese-Style Sauce
| Dashi Broth | 100ml |
| Light Soy Sauce | 1-1/2 tbsp |
| Mirin | 1-1/2 tbsp |
| Bell Pepper (Red/Yellow) | To taste ... Julienne. |
| Potato Starch Slurry | As needed |
Instructions
- Coat the eggplant shells and flesh, baby corn, and king oyster mushrooms generously with salad oil.
- Place them on a rack set over a baking sheet and grill for about 8 minutes. Extend the grilling time for the eggplant shells until tender.
- Prepare the Japanese-style sauce. Once boiling, add the bell peppers and cook briefly. Thicken with potato starch slurry.
- Fill the grilled eggplant shells with the other grilled ingredients, garnish with boiled shrimp, fried bacon, and okra.
- Pour the warmed Japanese-style sauce over the dish before serving.
Japanese｜Seafood｜Spring｜Vegetables｜あさりと菜の花の海苔芥子和え
Clams and Canola Flowers Tossed with Nori and Mustard Dressing
Culinary Art Workshop - 2017.Mar.
Ingredients
| Clams | 100g |
| Canola Flowers | 10 stalks |
| Sheet Nori | 1-2 sheets ... Tear into large pieces. |
Seasonings
| Light Soy Sauce | 2 tbsp |
| Mirin | 1 tbsp |
| Canola Flower Boiling Water | 5 tbsp |
| Japanese Mustard | 5g |
| Sake (for Clams) | 1 tbsp |
| Salt (for Canola Flowers) | To taste |
Instructions
- Place the clams in a pot, sprinkle with sake, cover, and steam until the shells open. Remove the clam meat from the shells.
- Blanch the canola flowers in salted water, then transfer to cold water and squeeze out excess moisture. (Reserve the boiling water.)
- Mix the <Seasonings>. Soak half the canola flowers in half the seasoning mixture.
- Combine the clams, canola flowers, and nori gently, and drizzle with the remaining <Seasonings>.
Fruit｜Pork｜Spring｜Western｜ロースハム パイナップルジンジャーソース～パスタサラダ添え
Roast Ham with Pineapple Ginger Sauce and Pasta Salad
Culinary Studio Karinary Art 2021.April
Ingredients - Pork Loin Ham with Pineapple Ginger Sauce
| Pork loin ham | As needed |
Pineapple Ginger Sauce
| Pineapple (net weight) | 100g ... Cut into bite-sized pieces. |
| Ginger juice | 1 tsp |
| Honey | 1/2 tsp or more |
| Lemon juice | A small amount |
Instructions
- Blend the pineapple and ginger juice in a mixer. Transfer to a small pot and bring to a boil. Adjust the flavor with honey and lemon juice. (Strain for a smoother sauce, if desired.)
- Slice the pork loin ham thickly, plate, and serve with the sauce from step 1.
Ingredients - Pasta Salad
| Salad pasta | 80g ... Cook according to package instructions. |
| Sliced onion | 50g ... Slice and soak in water. |
| Avocado | 1/4 ... Cut into 8mm cubes. |
| Kiri cheese | 1 piece ... Cut into 8mm cubes. |
| Cherry tomatoes | As needed ... Cut into 8mm cubes. |
Dressing
| Mayonnaise | 4 tbsp |
| Milk | 1 tbsp |
| Condensed milk | 2 tsp |
| Vinegar | 2 tsp |
| Grated onion | 1 tsp |
| Salt and coarsely ground pepper | As needed |
Instructions
- Mix the hot, cooked pasta with a pinch of salt and olive oil (not listed in ingredients).
- Combine the
ingredients. Once the pasta has cooled, add the sliced onion, avocado, Kiri cheese, and cherry tomatoes. Toss with the dressing and sprinkle with coarsely ground pepper.
fruits｜Japanese｜Summer｜無花果と桃の白和え
Tofu and White Miso Salad with Figs and Peaches
Culinary Studio Karinary Art 2021.June
Ingredients
| Fig | 1 ... Peel and cut into wedges, then halve each wedge. |
| Peach | 1/2 or more ... Similarly, peel and cut into wedges. |
| Edamame | As needed ... Boil in salted water and remove from pods. |
Tofu Dressing
| Silken tofu | 70g ... Thoroughly drain the water. |
| White sesame paste | 2 tbsp |
| Sake lees | 2 tsp ... Optional |
| Light soy sauce | 2 tsp |
| Sugar | 1/2 tsp |
Instructions
- Grind the tofu dressing ingredients until smooth (use a suribachi or a food processor).
- Gently mix the cut figs and peaches with the dressing from step 1. Arrange on a serving plate and sprinkle with edamame.
Culinary Art Studio Karinary Art 2022.April
Ingredients
| Cream cheese | 75g ... Bring to room temperature (or microwave for a few seconds to soften) |
| Firm tofu | 50g ... Lightly drain the water |
Seasoning A
| Mikawa Irizake | 1/2 tsp (or white soy sauce) |
| Sake | 1 tbsp |
| Water | 50ml |
| Powdered agar | 1 tsp |
Others
| Avocado | 1/4 piece ... Cut into 1cm cubes |
| Fresh sea urchin | As needed |
| Mitsuba (Japanese parsley) | As needed |
Amber Sauce
| Dark soy sauce | 2 tsp |
| Mirin | 2 tsp |
| Sugar | 2 tsp |
| Water | 100ml |
| Potato starch | Slightly less than 1 tsp |
Instructions
- Blend the cream cheese and firm tofu into a puree using a food processor (or press the tofu through a sieve and mix with the cream cheese using a spatula).
- In a saucepan, combine the ingredients for Seasoning A, mix well, and bring to a boil.
- Mix the boiled seasoning into the cheese and tofu puree, pour into molds, add diced avocado, and chill in the refrigerator until set.
- Cut into appropriate sizes, plate, and drizzle with the Amber Sauce. Garnish with fresh sea urchin and mitsuba.