Houraisen Junmai Ginjo Wa

Instructions

1. Mince the chicken tenderloin and peeled shrimp into a paste (a food processor may be used).
2. Mix in the seasonings to create the filling.
3. Lightly dust the inner side of the shiitake mushrooms with potato starch (not listed in the ingredients), and stuff the filling using a knife or spoon.
4. Steam the stuffed mushrooms in a steamer for about 12 minutes.
5. Prepare the autumn-style sauce: Combine dashi stock and the seasonings in a saucepan and bring to a boil. Add the dissolved potato starch to thicken the sauce, then mix in the myoga and chrysanthemum petals.
6. Arrange the steamed shiitake mushrooms on plates and pour the autumn-style sauce over them before serving.

Instructions

1. Mix soy milk and bittern gently, then pour into a container. Cover with plastic wrap and microwave at 500W for 2 minutes.
2. In a pot, add dashi stock, soy sauce, and mirin, and heat. Thicken with the potato starch mixture.
3. Pour amber sauce over the steamed tofu. Garnish with plum paste and Japanese pepper leaves.

Instructions

1. Blanch the new potatoes briefly, cool them in cold water, and drain. Soak the red onion slices in water and drain.
2. Arrange the potatoes, red onion, and scallops on a plate. Garnish with pickled plum, shiso leaves, bonito flakes, and wasabi, then drizzle with dashi soy sauce.

Instructions

1. Steam the chicken tender in a steamer or microwave with the dish. Shred it after cooling.
2. Blanch the shimeji mushrooms briefly and drain well.
3. Pat dry the turnip slices, then toss them together with the chicken, shimeji mushrooms, turnip greens, and .

Steps

1. Bring water to a boil in a pot, add vinegar, and boil the udo for about 2 minutes. Cool in cold water.
2. Rub the tuna with salt, pour vinegar (not listed in ingredients) over it, and rinse in vinegar.
3. Prepare the . Add the white miso through mustard to a mortar and grind until smooth.
4. Drain the water from steps 1 and 2, and mix with the . Plate and garnish with kinome leaves.

Instructions

【Sautéed Salmon】

1. Coat the salmon evenly with the mixture of .
2. Heat olive oil in a frying pan and cook the salmon skin-side down for about 3 minutes. Turn it over, cook for about 30 seconds, cover with a lid, and let it warm through.

【Almond Sauce】

1. Mix all the ingredients to make the sauce.
2. Place the salmon on a plate, pour the almond sauce over it, garnish with Italian parsley, and sprinkle with Parmesan cheese.

Instructions

1. Fry the eggplant in 180°C oil until golden (2-3 minutes). Cool in cold water, peel, and cut into bite-sized pieces.
2. Pat the conger eel dry, coat with flour, and fry in 180°C oil until crispy.
3. Prepare the dressing and lightly toss with the tomatoes and eggplant.
4. Plate the tomatoes, then top with the conger eel and eggplant. Garnish with Italian parsley.