Cooking Studio Culinary Art 2026.July
Ingredients
| Grilled eel, shirayaki style | 1/2 eel ・・・Cut diagonally into 6-7mm-wide slices. |
| Water eggplant | 1 ・・・Tear by hand into bite-sized pieces, or cut into slightly long irregular pieces. |
| Myoga ginger | 1 piece ・・・Cut into fine julienne, soak in water, then drain well. |
| Shiso leaves | 3 leaves ・・・Tear by hand. |
| Umeboshi pickled plum | 1 ・・・Chop the flesh into a paste and adjust with mirin. |
＜Shiro Dashi Jelly＞
| Agar powder | 3g |
| Water | 150ml |
| Shiro dashi soy sauce | 2 tbsp |
| Mirin | 1 tsp |
Method
- For the shiro dashi jelly, place the water and agar powder in a small saucepan and mix to dissolve. Heat the mixture, and once it comes to a boil, continue boiling for 1-2 minutes. Add the shiro dashi soy sauce and mirin. Pour into a tray and chill in the refrigerator until set, about 1-2 hours.
- Place the water eggplant, eel, myoga ginger, and shiso leaves in a bowl and gently toss together. Scatter the ume plum paste here and there, then arrange in a serving dish.
- Break the shiro dashi jelly into small pieces and spoon the desired amount over the top.
Culinary Workshop - Culinary Art - July 2025
Ingredients
| Winter melon | 80g or more ... Cut into bite-sized 3cm cubes, sprinkle with salt and rub. Boil from cold water to remove bitterness |
| Pumpkin | 80g or more ... Cut into bite-sized 3cm cubes |
| Tied konjac noodles | 4 pieces ... Boil from cold water to remove odor |
| Hanpen (fish cake) | 4 slices ... Pour hot water over to parboil |
| Cherry tomatoes | 8 pieces ... Blanch and peel |
| Okra | 4 pods ... Sprinkle with salt and roll on a cutting board |
Seasoning
| Dashi broth | 500 ml |
| White soy-based dashi | 1-1/2 tbsp |
| Sake | 1-1/2 tbsp |
| Grated ginger | As needed |
Instructions
- Place winter melon, pumpkin, and tied konjac in a pot. Add <Seasoning 1>, cover with a paper drop-lid, and simmer over low heat for 6-7 minutes.
- Add hanpen. When it starts to boil, add cherry tomatoes and okra. Once it reboils, remove from heat.
- Cool the pot by placing the bottom in cold water. Once slightly cooled, refrigerate until fully chilled.
- Serve in bowls and top with grated ginger.
Culinary Studio Culinary Art 2024.July
Ingredients
| Boiled octopus | 100g - Cut into chunks |
Green Vinegar Sauce
| Cucumber | 100g - Grated |
| Vinegar | 20ml |
| Mikawa roasted sake | 15ml |
| Water | 20ml |
| Sugar | 1/2 tsp |
Garnish
| Corn | As needed |
Method
- Prepare the green vinegar sauce. Grate the cucumber, lightly drain the excess water, and mix with the other sauce ingredients. Chill in the refrigerator.
- Toss the octopus chunks lightly with the green vinegar sauce.
- Plate the octopus, and sprinkle with corn as a garnish.
Culinary Studio Culinary Art 2007.Aug.
Ingredients
| Green peppers | 3 pieces - Cut into 5mm strips. |
| Red bell pepper | 1 piece - Cut into 5mm strips. |
| Shredded kombu (kelp) | 20g - Rinse with water, soak for 2-3 minutes to rehydrate. |
| Thinly sliced pork belly | 150g - Cut into bite-sized pieces. |
| Ginger | 15g - Cut into thin strips. |
| Sesame oil | 1 tbsp |
Garnish
| Toasted sesame seeds | 1 tbsp |
| Shredded shiso leaves | As needed |
| Thinly sliced daikon radish | As needed |
Seasonings
| Sugar | 2 tbsp |
| Sake | 150ml |
| Soy sauce | 3 tbsp |
Instructions
- Add sesame oil (1/2 tbsp) to a pot, stir-fry the green peppers, and set aside.
- Add sesame oil (1/2 tbsp), stir-fry the ginger and shredded kombu. Add pork and continue stir-frying.
- Add sugar and sake, and simmer until the kombu softens. (You can add water if needed.)
- Add soy sauce and stir-fry until the liquid is gone. Return the green peppers from step 1 and sprinkle with sesame seeds.
- Place step 4 on top of thinly sliced daikon radish and garnish with shredded shiso leaves.
Culinary Workshop Culinary Art 2013.July.
Ingredients
| Okara (Soy Pulp) | 75g ... Dry roasted |
| Cucumber | 1/2 ... Sliced thinly, salted, and softened. Squeeze out excess water. |
| Avocado | 1/2 ... Diced into 1cm pieces |
| Canned Tuna (Small) | 1/2 can ... Drained |
| Pickled Shallots | 3 ... Finely sliced |
Seasonings
| Mayonnaise | 50ml |
| Plain Yogurt | Just over 1 tbsp |
| Sugar | 1/2 tsp |
| Salt | A dash |
| Pink Peppercorns | A dash |
Steps
- In a bowl, mix together the
. - Add the roasted okara to the bowl and gently combine with cucumber, avocado, tuna, and shallots.
- Serve on a plate and sprinkle with pink peppercorns.
Culinary Art Studio 2015.July
Ingredients (Serves 1)
| Tomato | 1 ... Remove the stem core, cut in half horizontally, and make a cross-cut on the top |
| Boiled Scallops | 4-5 ... Sauté in a frying pan with melted butter (not included in ingredients) and season with salt and pepper |
| Bacon | 10g ... Finely chopped |
| Onion | A small amount ... Thinly sliced |
| Shredded Cheese | 10g |
| Parmesan Cheese | 5g |
| Butter | 10g |
| Dried Basil | A pinch |
| Fresh Basil | 1 leaf |
Procedure
- Create a square container (10×10cm) using aluminum foil and lightly coat it with butter (not included in ingredients).
- Place the tomato and sautéed scallops in the container, scatter the bacon, and add a pat of butter on top.
- Grill or bake in a toaster oven for about 10 minutes. Once browned, add the onion, cheeses, and sprinkle with dried basil. Continue baking until the cheese melts.
- Garnish with fresh basil and serve.
Culinary Art Workshop - 2017.July
Ingredients (Serves 4)
| Horse Mackerel | 1 fish ... Filet into three pieces, sprinkle with salt, and let sit for 5 minutes. Dip in vinegar (not listed in ingredients) and marinate. |
| Cucumber | 1 piece ... Slice thinly with a peeler and cut to half its length. |
| Endive (Chicory) | 6 leaves ... Slice thinly at an angle. |
| Orange | 1 piece ... Peel and cut into wedges. |
| Dill | As needed |
Dressing
| Olive Oil | 2 tsp |
| Vinegar | 1 tsp |
| Lemon Juice | 1 tsp |
| Salt | A pinch |
| Pepper | As needed |
Instructions
- Peel the thin skin off the marinated horse mackerel and remove the central bones. Slice diagonally and toss with olive oil (not listed in ingredients).
- Mix the sliced cucumber with the
. - Lightly toss the endive and the patted-dry orange pieces with a small amount of olive oil.
- Arrange the cucumber like ribbons on a plate, place the horse mackerel, endive, and orange in between, and garnish with dill.
Japanese food｜Seasonal vegetables｜Summer｜胡瓜とわかめの酢の物・トマト風味
Cucumber and Wakame Seaweed in Vinegar Dressing with a Tomato Twist
Culinary Studio Culinary Art 2019.July
Ingredients
| Cucumber | 2 pieces ... Rub with salt, blanch in hot water, and cool in ice water. |
| Fresh Wakame Seaweed | 80g ... Cut into bite-sized pieces. |
| Sasa Kamaboko (Fish Cake) | 2 pieces ... Slice diagonally. |
| Oboro Kombu (Shredded Kelp) | As needed |
| Grated Ginger | As needed |
Tomato-Flavored Vinegar Mixture
| Tomato Juice | 3 tablespoons |
| Water | 3 tablespoons |
| Boiled Vinegar | 2 teaspoons ... Heat in a microwave at 500W for 40 seconds to remove the alcohol. |
| Soy Sauce | 4 teaspoons |
Procedure
- Slice the cucumber into small rounds and soak in 3% saltwater (15g salt dissolved in 500ml water) for 20 minutes. Once softened, rinse quickly and squeeze out excess water. Chill before serving.
- Mix the tomato juice, water, boiled vinegar, and soy sauce, then chill in the refrigerator.
- Arrange the cucumber, wakame seaweed, and sasa kamaboko on a plate. Top with oboro kombu and grated ginger, then drizzle with the tomato-flavored vinegar mixture from step 2.
Culinary Studio Karinary Art 2021.July
Ingredients
| Winter melon | 400g ... Remove seeds and pith, cut into bite-sized pieces. Peel thinly, leaving a green layer. |
| Shrimp | 150g ... Coat with potato starch and rub while washing. Cut into 5mm dice. |
| Wood ear mushrooms | As needed ... Soak in water to rehydrate, remove stems, and cut into bite-sized pieces. |
| Edamame | As needed ... Boil in salted water and remove from pods. |
Seasoning
| Mirin | 2 tbsp |
| Boiled sake | 1 tbsp |
| Light soy sauce | 1-1/2 tsp |
| Salt | 1/4 tsp |
Others
| Dashi stock | 400ml |
| Potato starch slurry | Mix 2 tsp of potato starch with 4 tsp of water. |
| Fresh ginger juice | As needed |
Instructions
- Boil the winter melon in salted hot water for about 7 minutes, then cool in cold water and drain in a colander.
- In a pot, combine
and shrimp, heat, and simmer-fry. Separate the shrimp and the simmering liquid. - In the same pot, add the shrimp's simmering liquid, dashi stock, boiled winter melon, and wood ear mushrooms. Simmer on low heat for about 12 minutes (using a drop lid). Return the shrimp to the pot, adjust the flavor, and thicken with potato starch slurry.
- Serve in a dish, scatter edamame on top, and drizzle with ginger juice.
Culinary Art Studio Karinary Art 2022.July
Ingredients
| Red bell pepper | 1-2 (300g) |
| Water | 50ml |
| Chicken consommé | 5g |
| Powdered gelatin | 5g ... Soak in 1.5 tbsp of water and dissolve in lukewarm water |
| Heavy cream | 80ml |
| Scallops (for sashimi) | As needed ... Thinly slice, lightly salt (5 minutes), pat dry, and coat with olive oil |
| Olive oil | As needed |
| Italian parsley | As desired |
Instructions
- Grill or bake the bell peppers until the entire surface is charred. Transfer to a bowl, cover with plastic wrap, and steam for 5 minutes. Carefully remove the charred skin (yielding about 150g).
- In a small saucepan, combine the peeled bell peppers, water, and consommé, and cook until softened.
- Puree the mixture in a food processor. (Straining it will improve the texture.)
- Mix the pureed mixture with the gelatin, previously soaked and dissolved in water.
- Whip the heavy cream to soft peaks and combine with the gelatin mixture.
- Shape the mousse into quenelle shapes, plate, and serve with marinated scallops and Italian parsley as garnish.
Japanese food｜Seasonal vegetables｜Summer｜トマトと大葉のだし巻き卵
Tomato and Shiso Japanese-Style Rolled Omelette
Culinary Art Kitchen 2023.July
Ingredients
| Eggs (L) | 3 pieces |
| Tomato | 1/3 medium ... Blanched, deseeded, and diced into 1.5cm pieces |
| Shiso leaves | 5 leaves ... Tear by hand |
Seasonings
| Dashi broth | 60ml |
| Sake | 15ml |
| Salt | 1/3 teaspoon or more |
| Light soy sauce | 1/2 teaspoon |
Garnish
| Grated daikon radish | As needed |
| Soy sauce | As needed (sweet vinegar can be used as an alternative) |
Instructions
- Crack the eggs into a bowl and beat well. Add the seasonings, tomato, and shiso leaves, and mix thoroughly.
- Heat a tamagoyaki pan, coat it with salad oil (not included in the ingredients), and pour the egg mixture in several batches, rolling it each time to create a thick omelet.
- Cut the cooked omelet into portions and serve on a plate. Add grated daikon radish, drizzled with soy sauce or sweet vinegar, as desired.