Houraisen Junmai Ginjo Shinshun Hatsushibori

Procedure

1. Place the broth in a pot over medium‑low heat, and when it comes to a boil, add the shrimp.
2. Once the shrimp change color, reduce to low heat and simmer for 3 minutes.
3. Peel the shrimp, shape, and arrange together with the ginkgo nuts on a plate.

Procedure

1. Put the seasoning and Jerusalem artichoke into a plastic bag and massage together.
2. Wipe off moisture from Jerusalem artichoke, coat with potato starch, and fry at 170°C.
3. Sprinkle with nori powder.

Procedure

1. Lightly sprinkle salt on the daikon and let sit for a while.
2. Squeeze the daikon well and toss with the combined dressing.
3. Garnish with daikon sprouts.

Instructions

1. Heat sake and mirin to remove the alcohol, then let cool.
2. Pat the fish (and squid) dry, then marinate in step 1 for at least 1 hour.
3. Grill using a grill pan or fish roaster, basting occasionally with the marinade and being careful not to burn.
4. Garnish with aonori, kombu, and black sesame seeds.
5. Plate the ginbo and squid sake-salt grill, orange namasu, and canola flowers and lily bulb ohitashi together on a dish.

Method

【Sea Cucumber Vinegar】

1. In a small pot, bring dashi stock to mirin to a boil, then let it cool.
2. Wash the red sea cucumber once, pat it dry, and marinate it in the pickling sauce for half a day or more.
3. In a serving dish, place grated daikon, sea cucumber, and the sauce together. Garnish with chopped green onions and chili flakes.

【Yuzu Pepper Potato Salad】

1. While the boiled potatoes are still warm, roughly mash them and season with a little salt, pepper, and vinegar.
2. Soften the sake lees and mix with the other seasonings.
3. Combine the potatoes, boiled carrots, and tuna with the sake lees mixture. Plate and garnish with sprouts.

Instructions

1. Arrange the sea bream, shrimp, kamaboko, and ginkgo nuts in a dish and pour the egg white broth over them.
2. Cover with aluminum foil and steam in a steamer for about 10 minutes.
3. Garnish with blanched mitsuba, salmon roe, and yuzu pepper.

Instructions

1. Mix all sauce ingredients well, and toss with the tuna strips and crumbled sake lees.
2. Serve on a plate with shungiku leaves and daikon slices. Enjoy together.

Steps

1. Prepare the .
2. Arrange the senmai pickles on a plate and top with sliced scallops and mimolette cheese.
3. Drizzle with and garnish with chervil.

Steps

1. Pat the oysters dry and coat them with flour just before cooking.
2. Heat oil in a frying pan and place the oysters in the pan. Once browned, flip them over, cover with a lid, and steam-fry. Take care not to overcook.
3. In a bowl, whisk the egg. Add drained grated daikon radish, salt, and sake, and mix gently.
4. Place the grilled oysters back in their shells, top with the mixture from step 3, and grill for 4-5 minutes.
5. Arrange on a plate, sprinkle with scallions, and serve with lemon wedges.

Procedure

【Grilled Spanish Mackerel with Marmalade】

1. Marinate the Spanish mackerel with Mikawa roasted sake and yuzu for about 4 hours.
2. Brush with a mixture of marinade and marmalade while grilling.

【Kamaboko Tossed with Celery and Onion】

1. Prepare the dressing and toss with kamaboko, celery, and onion.

【Deep-Fried Ginkgo Nuts】

1. Deep-fry the ginkgo nuts at a slightly low temperature until glossy. Sprinkle with salt (not included in the ingredients).

Procedure

1. Blend the smoked salmon and boiled egg white into a paste using a food processor.
2. Pat the marinated chicken dry and flatten it to an even thickness. Spread step 1 over the chicken.
3. Place the mashed boiled egg yolk in the center as a core, roll the chicken around it, and wrap with foil. Seal both ends tightly and pierce the foil with a bamboo skewer to make small holes.
4. Steam in a steamer with rising steam for about 8 minutes. Let it cool completely and refrigerate. Slice thinly and arrange on a plate to serve.

Instructions

1. Spread the beef slices evenly and steam for 1 minute. Remove and let cool.
2. Roll the thin green onions in the beef slices and cut into bite-sized pieces.
3. Arrange the beef rolls, daikon, and bok choy on a plate, and scatter the red water pepper sprouts.
4. Serve with the mustard vinegar miso sauce on the side.

Instructions

1. Add salt to boiling water and blanch the cabbage leaves quickly, then do the same with 5 cabbage stems.
2. In a bowl, mix ground pork and shrimp with salt and knead well.
3. Gradually mix in the seasonings from soy sauce onward while kneading. Add shiitake mushrooms, ginger, and minced cabbage stem, and form into 10 equal portions.
4. Wrap each portion of the mixture with a cabbage leaf, tie with a blanched green onion to secure.
5. Steam the bundles for 7-8 minutes in a preheated steamer lined with parchment paper. Serve with mustard soy vinegar on the side.

Instructions

【Uni Dressing】

1. Bring a pot of water to a boil, add salt and vinegar, and blanch the lily bulb petals until slightly firm (about 1.5 minutes). Cool in ice water, drain, and pat dry.
2. Mix the sea urchin paste and boiled egg yolk well, then blend with mirin to make the dressing. Toss the lily bulb and ginkgo nuts in the dressing, and garnish with mitsuba.

【Plum Dressing】

1. Mix the plum paste with mirin and dashi stock to prepare the dressing.
2. Toss the lily bulb and scallops in the dressing, and serve with shiso leaves.

Procedure

1. In a food processor, combine the oysters, hanpen, and mixed seasonings, and blend until smooth.
2. Divide the mixture into 6 portions (40g each), wrap each in plastic wrap, and tie with a rubber band to form a bundle. Steam in a preheated steamer for about 10 minutes. Once slightly cooled, refrigerate.
3. Remove the plastic wrap, place on a plate, top with tomatoes and shiso leaves, and drizzle with olive oil. Sprinkle with coarsely ground black pepper.

Instructions

1. Combine the mashed lily bulb and ginkgo nuts, divide into 4 portions, and wrap each with sea bream slices.
2. Gently fold the whipped egg white, drained grated turnip, and a pinch of salt (not listed) together.
3. Line a teacup with plastic wrap, place a portion from step 1 inside, and cover with the turnip mixture. Steam in a preheated steamer for about 10 minutes.
4. Remove the plastic wrap and plate with canola flowers. Pour the silver sauce over and garnish with wasabi.

Instructions

1. Arrange the oysters in a non-stick frying pan and heat. When the oysters puff up, flip them, cover with a lid, and cook over low heat for another 1-2 minutes. Remove from the pan.
2. Add the pan juices and Seasoning (soy sauce to oyster sauce) to the pan and reduce until thickened.
3. Return the oysters to the pan and coat them with the sauce.
4. Place rice on a sheet of roasted seaweed, add the oysters, avocado slices, shiraga negi, and yuzu kosho, then roll up.

Instructions

1. Batter: In a bowl, whisk the egg yolk and cold water together. Gradually add the sifted flour and potato starch, mixing carefully.
2. In another bowl, toss the beets, lily bulb petals, and ginkgo nuts with all-purpose flour (not listed in ingredients). Add half of the prepared batter and mix to coat.
3. Using a spoon, drop the mixture into 160°C oil and fry for 2-3 minutes.
4. Dust the oysters lightly with all-purpose flour (not listed in ingredients). Mix the remaining batter with aonori and salad oil.
5. Coat the oysters with the aonori batter and fry in 160°C oil. Finally, deep-fry the shungiku leaves until crispy.
6. Arrange the fried vegetables and oysters on a serving plate. Serve with salt and lemon on the side.