Cooking Studio Culinary Art 2026.July
Ingredients
| Boiled pork | 50g or more ・・・Thinly sliced. |
| Okahijiki, saltwort | 50g or more ・・・Boil in plenty of water for 30 seconds, then briefly transfer to ice water. Pat dry. |
| Myoga ginger | 1 piece ・・・Slice thinly, rinse briefly in cold water, then pat dry. |
| Red bell pepper | 1/2 ・・・Slice thinly, rinse briefly in cold water, then pat dry. |
＜Mustard Vinegar Miso＞
| White miso | 2 tbsp |
| Sugar | 2/3 tbsp ・・・Adjust slightly depending on the sweetness of the white miso. |
| Vinegar | 1 tbsp |
| Japanese mustard paste | 1/2 tsp ・・・Adjust to taste. |
| Dashi broth | As needed ・・・Use to adjust the thickness. |
＜Ingredients for the Boiled Pork＞
| Pork shoulder loin, block | 350g ・・・Pour boiling water over the pork beforehand. |
| Green part of Japanese leek | 15cm |
| Sliced ginger | 5-6 slices |
| Sake | 3 tbsp |
| Water | As needed |
Method
- For the boiled pork, place the pork, green leek, ginger, enough water to cover, and sake in a pot and heat. Once it comes to a boil, reduce to low heat and simmer for 40 minutes or longer. After it cools slightly, remove the pork, wrap it in plastic wrap, and store it in the refrigerator.
- Gently combine the okahijiki, myoga ginger, and red bell pepper.
- Arrange the thinly sliced boiled pork and the vegetables from step 2 on a serving dish, then spoon the mustard vinegar miso over the top.
Culinary Workshop - Culinary Art - Juiy 2025
Ingredients
| Bitter melon (Goya) | 250g or more ... Cut lengthwise, remove seeds and pith, slice into thin half-moons |
| Canned boiled clams | 1 can (100g) |
| Myoga ginger | 2 pieces ... Julienne |
<Seasoning 1>
| Soy sauce | 1-1/2 tsp |
| Mirin | 1-1/2 tsp |
| Sugar | 1/2 tsp |
<Seasoning 2>
| Black vinegar | 3 tbsp |
| Sugar | 1 tbsp |
| Soy sauce | 2 tsp |
| Salt | A pinch |
| Water | 1-2 tbsp |
Instructions
- Sprinkle 2 tsp of salt over the bitter melon and let sit for about 5 minutes. Then rub by hand. Boil water in a pot and blanch the bitter melon briefly (about 30 seconds). Immediately transfer to cold water and squeeze out excess water.
- Transfer the clams with their juice into a pot. Add <Seasoning 1> and simmer until the liquid is mostly gone.
- Rub the myoga ginger with a pinch of salt, soak in water, then squeeze out the moisture.
- Combine all ingredients from <Seasoning 2> in a bowl. Add the bitter melon, clams, and myoga (after patting dry), and mix well. Let the flavors blend.
Culinary Studio Culinary Art 2024.July
Ingredients
| Horse mackerel (for sashimi) | 1 fish - Fillet into three pieces, remove the center bone, and chop coarsely |
| Leek | 20g - Finely chopped |
| Myoga (Japanese ginger) | 20g (1 piece) - Finely chopped |
| Ginger | 20g (1 clove) - Finely chopped |
| Shiso leaves | 3 leaves - Finely chopped into large pieces |
Seasonings
| Miso | 2 tbsp |
| Mirin | 2 tsp or more |
Garnish
| Water pepper (Tade) | As needed |
| Sudachi (Japanese lime) | As needed |
Method
- Mix miso and mirin in a bowl. Heat in the microwave for about 10 seconds, then blend thoroughly and let cool.
- Add the chopped leek, myoga, ginger, and shiso leaves to the miso mixture and gently combine.
- Toss the chopped horse mackerel with the miso mixture.
- Line a plate with a shiso leaf, place the mixture on top, and garnish with water pepper and sudachi.
Culinary Studio Karinary Art 2020.July
Ingredients
| Firm tofu | 1/2 block (200g) ... Cut in half lengthwise |
| Okra | 10 pieces ... Rub with a cutting board |
Miso Sauce (for tofu)
| Miso | 60g (2:1 ratio of red miso to koji miso, adjust to taste) |
| Boiled-off sake | 1 tbsp |
| Boiled-off mirin | 1 tbsp |
Miso Sauce (for okra)
| Koji miso | 20g |
| Boiled-off mirin | 1 tbsp |
Accompaniment
| Grated ginger | To taste |
Instructions
- Blanch tofu and wrap in kitchen paper, placing a weight on it for about 3 hours to drain water. Change the paper halfway through for thorough drainage.
- Mix the miso sauces.
- Spread the miso sauce around the wrapped tofu, wrap in plastic wrap, and refrigerate for at least 1 day (up to 3 days). Plate and serve with grated ginger.
- Rub okra with salt and blanch for about 2 minutes. While still hot, marinate in miso sauce (use a ziplock bag). Ready to eat in half a day to 1 day.
Culinary Studio Karinary Art 2021.July
Ingredients
| 【Stir-Fried Minced Pork】 | |
| Minced pork | 200g |
| Zhacai (Sichuan preserved vegetable) | 120g |
| Minced ginger | 2 tsp |
| Salad oil (for frying) | 1 tbsp |
Seasoning
| Soy sauce | 2 tsp |
| Sugar | 1 tsp |
| Sake | 2 tsp |
Spicy Sauce
| Soy sauce and sake | 2 tbsp each |
| Sugar | 1 tsp |
| Tianmianjiang (sweet bean paste) | 2 tsp |
| Red chili powder | 1-2 tsp |
Others
| Somen noodles | As needed |
| Garnish (chopped green onions, shiso leaves, myoga, etc.) | As desired |
Instructions
- Thinly slice the zhacai, soak in water (changing the water occasionally) to remove salt (about 20 minutes or more).
- Finely chop the desalted zhacai, heat oil in a frying pan, and stir-fry the zhacai.
- Add minced pork and ginger to the frying pan, stir-fry until the pork is cooked through, then mix in the
. - Place boiled and cooled somen noodles in a serving dish, top with the stir-fried pork mixture, add garnish, and drizzle with
. - ※
: Combine the ingredients from soy sauce to red chili powder in a pan and simmer. Can be stored in the refrigerator.
Culinary Art Studio Karinary Art 2022.July
Ingredients
| Potatoes | 2 medium (300g) ... Steam until a skewer passes through (about 12 minutes) or microwave at 500W for 5-6 minutes |
| Cream cheese | 60g ... Cut into 1.5cm cubes |
| Smoked takuan (pickled radish) | 40g ... Thinly sliced and then diced |
| Shiso leaves or cress | As needed |
Seasoning A
| Salt | 1/2 tsp |
| Vinegar | 1 tsp |
| Olive oil | 2 tsp |
Seasoning B
| Mayonnaise | 3 tbsp |
| Coarsely ground black pepper | To taste |
| Shredded lemon peel | To taste |
Instructions
- Peel the steamed potatoes while still warm and mash them.
- Sprinkle Seasoning A over the potatoes, mix well, and let cool.
- Add cream cheese and smoked takuan to the potatoes, mix with mayonnaise, and serve on top of shiso leaves. Garnish with lemon peel and coarsely ground black pepper.
Culinary Art Kitchen 2023.July
Ingredients
| Hamo (boned) | 2 pieces (70g each) ... Cut in half |
Preparation
| Salt & Pepper | To taste |
| Flour | As needed |
| Salad oil | As needed |
| Butter | 10g |
Tomato Sauce
| Tomato | 120g ... Blanched, deseeded, and diced into 1cm pieces |
| Basil | 8 leaves ... Diced into 5mm pieces |
| Garlic | 1/2 clove ... Grated |
| Honey | 1.5 teaspoons or more |
| White wine vinegar | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Salt & Pepper | To taste |
Garnish
| Baby leaves, frill lettuce | As needed |
Instructions
- Add all the tomato sauce ingredients to an empty jar, close the lid tightly, and shake well (store in the refrigerator).
- Season the hamo with salt and pepper, coat it evenly with flour, and tap off any excess.
- Heat salad oil and butter in a frying pan. When the oil turns brownish, place the hamo flesh side down to sear. Flip to sear the skin side until crispy, then drain the