Culinary Workshop - Culinary Art - Feb.2026
Ingredients
| Halfbeak (sashimi) |
40g・・・thinly sliced at an angle |
| Udo shoots |
40g・・・cut stems diagonally into 1cm pieces; cut leaves slightly larger |
| Daikon radish |
Appropriate amount・・・shredded garnish for sashimi |
| Shio kombu |
5g |
| Sudachi |
1 piece・・・sudachi juice, sudachi zest |
Instructions
- Place the udo shoots, halfbeak, and an appropriate amount of shredded daikon garnish in a bowl, and toss with shio kombu.
- Squeeze the sudachi juice over the top and arrange on a serving dish.
- Finish by sprinkling grated sudachi zest over the dish.
Culinary Art Kitchen - February 2025
Ingredients
| Boiled Octopus |
1piece - Thinly sliced diagonally |
| Garland Chrysanthemum (Shungiku) Leaves |
1/3 bunch - Soaked in cold water to crisp, then drained |
| White Leek (Shiraga Negi) |
1/4 stalk - Soaked in cold water to crisp, then drained |
| |
|
| Yuzu Peel |
As needed - Remove the white pith and julienne |
| Shiso Flowers |
As needed - For garnish |
Dressing Ingredients
| Dashi Stock |
1 tbsp |
| Sugar |
2/3 tsp |
| White Dashi Soy Sauce |
1 tsp (Mikawa Irizake can be used as an alternative) |
| Yuzu Juice |
1 tbsp |
| Taihaku Sesame Oil |
2 tsp or more (Can substitute with salad oil or preferred oil) |
| Salt & Pepper |
To taste |
Instructions
- Prepare the dressing by mixing all ingredients and adding the julienned yuzu peel.
- Add the sliced octopus to the dressing and marinate for about 2 hours.
- Just before serving, gently toss the marinated octopus with drained shungiku and white leek.
- Plate the dish and garnish with shiso flowers.
Culinary Studio Culinary Art 2024.Feb.
Ingredients
| 【Grilled Hanpen with Scrambled Eggs】 |
| Hanpen (fish cake) |
1 piece - Halved and cut open to form a pocket |
| Eggs |
2 |
| Salad oil |
A little |
Seasonings
| Sugar |
10g |
| Mayonnaise |
1 tsp |
| Light soy sauce |
Slightly less than 1 tsp |
Method
- Whisk the eggs in a bowl and season with sugar, mayonnaise, and light soy sauce.
- Heat a thin layer of salad oil in a frying pan and make soft scrambled eggs.
- Stuff the scrambled eggs into the pocket of the hanpen.
- Grill both sides of the hanpen in the frying pan until golden brown, then cut into bite-sized pieces.
Ingredients
| 【Simmered Butterbur Sprouts】 |
| Butterbur sprouts |
100g (about 8 pieces) - Rinse with water and pat dry |
| Salad oil |
As needed |
Seasonings
| Dark soy sauce |
1 1/2 tbsp |
| Mirin, Sake |
1 1/2 tbsp each |
| Sugar |
A pinch |
Method
- Deep-fry the butterbur sprouts in 160°C oil, then pour boiling water over them to remove excess oil.
- Place the fried butterbur sprouts in a pot, add the seasonings, cover with a drop lid, and simmer until the liquid is almost gone.
- Serve on a plate and sprinkle with ground sesame seeds.
Notes
【Pickled Chinese Cabbage with Yuzu Flavor】 Lightly sprinkle the cabbage with 1% salt and let it sit for about 5 minutes. Wipe off the excess moisture, add shredded yuzu peel, and mix with yuzu juice and boiled sake.
Culinary Art Kitchen 2010.Feb.
Ingredients
| Monkfish liver |
150g |
| Salt |
2 tablespoons |
| Green onions |
1 stalk ... Finely chopped |
| Canola Flowers |
As needed ... Boiled and cut into 3cm lengths |
Ponzu Sauce
| Soy sauce |
2 tablespoons |
| Sake |
2 tablespoons |
| Mirin |
1/2 tablespoon |
| Vinegar |
2 tablespoons ... Lemon or yuzu juice can be added |
Momiji Oroshi
| Red chili pepper |
1 piece |
| Daikon radish |
150g |
Instructions
- Trim the sinews from the liver using scissors and clean it thoroughly with the tip of a knife. Wash with water, remove blood clots with a skewer, and sprinkle with salt. Let sit for 30 minutes.
- Rinse the liver from step 1, pat dry, and let sit for 10 minutes.
- Place the liver on a bamboo mat lined with plastic wrap, roll it up, and shape it. Wrap tightly in aluminum foil and pierce holes in the foil with a skewer.
- Steam the wrapped liver for 15 minutes. Let it cool completely before slicing into rounds.
- Plate the sliced liver, top with momiji oroshi, and drizzle with ponzu. Garnish with green onions and canola flowers.
Culinary Workshop - Culinary Art - 2011 Feb
Ingredients
| Sashimi-grade Squid |
1 squid ... Thinly sliced into "ito-zukuri" |
| Canola Flowers |
1 bunch ... Blanched briefly |
| White Sesame Tofu (Goma Tofu) |
1 pack ... Cut into equal portions |
Irizake (Traditional Seasoning)
| Pickled Plum (Umeboshi) |
40g |
| Water |
As needed |
| Japanese Sake |
300ml |
| Kombu (Seaweed) |
2cm square |
| Bonito Flakes |
4g |
| Light Soy Sauce |
1.5 tsp |
Accompaniments
| Pickled Plum Paste (Ume-Niku) |
|
| Wasabi |
|
| Grated Ginger |
|
Steps
-
Prepare the Irizake: Pierce the pickled plum with a toothpick in several places and heat in a bowl of water in the microwave for 1 minute. Combine the plum, sake, and kombu in a pot and simmer until reduced by half. Add bonito flakes and light soy sauce, then strain.
- Marinate the sliced squid and blanched canola flowers in the prepared Irizake.
- Plate a small amount of Irizake at the bottom of the dish, place sesame tofu, and top with the marinated squid and canola flowers.
Culinary Workshop - Culinary Art - 2012.Feb.
Ingredients
| Chicken gizzards |
300g～ ... Remove the white membrane and cut into bite-sized pieces (net weight 200g～) |
| Worcestershire sauce |
150ml |
| Water |
50ml |
Garnish
| Grated daikon radish |
As needed |
| Thinly sliced onion |
As needed |
| Kaiware (radish sprouts) |
As needed |
| Poppy seeds |
As needed |
Steps
- Wash the prepared gizzards thoroughly and blanch them briefly.
- In a heavy pot, combine the gizzards, Worcestershire sauce, and water. Let them marinate for about 30 minutes.
- Cook over very low heat. Once it starts to boil, remove from heat, cover with a lid, and let it sit to keep warm for half a day.
- Transfer the gizzards along with the sauce to a container, ensuring they are covered with the liquid, and store in the refrigerator.
- Plate the gizzards, sprinkle with poppy seeds, and serve with grated daikon radish, sliced onion, and kaiware sprouts.
Culinary Workshop Culinary Art 2013.Feb.
Ingredients
| Butterbur Sprouts |
4-6 ... Wipe off dirt with a damp cloth and carefully open each leaf |
| Tarano Shoots |
6-8 ... Wipe off dirt and trim neatly |
| Sesame Tofu (Store-bought) |
1 ... Cut into 4 pieces, coat with flour (not listed), and wrap with seaweed strips |
| Seaweed |
As needed ... Cut into strips |
Tempura Batter
| Flour |
4 tbsp |
| Water |
4 tbsp |
| Potato Starch |
2 tsp |
Flavored Salt
Steps
- Coat the sesame tofu with the and fry in low-temperature oil (150°C).
- Increase the oil temperature to 180°C.
- Lightly dust the leaves of the butterbur sprouts with flour (not listed). Hold the flowers, coat with the , and fry starting from the leaf side. Turn over and fry until crisp. Fry the tarano shoots in the same way.
- Arrange on a plate and serve with .
Culinary Workshop Culinary Art 2014.Feb.
Ingredients
| Yellowtail |
3 pieces ... Cut each into 2-3 pieces. Sprinkle with salt and let sit for 20 minutes |
| Turnip |
400g ... Peeled and cut into 4-6 wedge-shaped pieces |
| Shimeji Mushrooms |
Half pack ... Separated into small clusters |
| Carrot |
100g ... Cut into 5-6mm thick slices and shaped into flowers |
| Turnip Leaves |
As needed ... Boiled and cut into 4cm lengths |
| Shredded Leeks |
As needed |
Seasonings
| Dashi Stock |
200ml |
| Sake |
100ml |
| Mirin |
50ml |
| Dark Soy Sauce |
40ml |
| Sugar |
2 tsp |
| Salt |
A pinch |
White Miso Cheese Sauce
| Saikyo Miso |
30g |
| Cream Cheese |
50g |
| Dashi Stock |
200ml or more |
Steps
- Blanch the yellowtail in hot water with added sake (not listed in ingredients) to remove excess fat.
- Place turnips, shimeji mushrooms, carrots, yellowtail, and the in a pot and heat. Once boiling, cook for about 2 minutes and keep warm.
- In a small saucepan, mix Saikyo miso and cream cheese, thin with dashi stock, and heat over low flame. Once thickened, chill (White Miso Cheese Sauce).
- Serve 2) on a plate, garnish with turnip leaves, pour the White Miso Cheese Sauce, and top with shredded leeks.
Culinary Art Studio 2016.Feb.
Ingredients
| Surf Clams (Torigai) |
6 pieces ... Cut into 2-3 sections |
| Urui (Hosta Shoots) |
80g ... Cut in half lengthwise, blanch in boiling water, cool in ice water, and squeeze out moisture |
| Sprouts |
As needed |
Marinade
| White Wine Vinegar |
3/4 tbsp |
| Olive Oil |
2 tbsp |
| Salt |
1/3 tsp |
| Pepper |
To taste |
Balsamic Sauce
| Balsamic Vinegar |
1 tsp |
| Olive Oil |
2 tsp or more |
| Black Olives |
2 ... Finely chopped |
| Salt & Pepper |
To taste |
| Honey |
1/3 tsp |
Procedure
- Prepare the marinade and soak the surf clams in it.
- Cut the urui into 3 cm lengths and marinate.
- Arrange the urui on a plate, layer the surf clams on top, drizzle with balsamic sauce, and garnish with sprouts.
Culinary Art Workshop - 2017.Feb.
Ingredients
| Lotus Root |
100g
... Slice into 2mm thick rounds. |
Blanching
| Water |
500ml |
| Vinegar |
1 tbsp |
| Spicy Cod Roe |
50g
... Remove the thin skin. |
| Mayonnaise |
1 tbsp |
| White Pepper |
To taste |
Garnish
| Daikon Radish Sprouts |
To taste |
Instructions
- Put water, vinegar, and lotus root in a pot, and boil until the lotus root is tender yet retains some crunch. Drain in a strainer.
- Mix the spicy cod roe with mayonnaise, then toss with the boiled lotus root and season with white pepper.
- Serve on a plate and garnish with daikon radish sprouts.
Culinary Studio - Culinary Art - Feb. 2018
Ingredients (for 4 servings)
| Peeled shrimp |
40g -- Remove the vein, wash, place in a pot, and steam with sake (1-2 min). Sprinkle with salt. |
| Carrot |
20g -- Julienne and boil. |
| Japanese parsley (seri) |
30g -- Blanch briefly with salt, cool in cold water, drain, and cut into 3 cm lengths. |
| Broad beans (soramame) |
10 beans -- Boil. |
| Simmered shiitake |
2 pieces -- Slice thinly. |
White Vinegar Dressing
| Firm tofu |
1/2 block (175g) -- Boil for about 30 seconds. Lightly press with a weight to drain water. |
| White toasted sesame |
25g |
| Sugar |
15g |
| Mikawa Irizake (seasoned sake) |
2+ teaspoons |
| Vinegar |
2 teaspoons |
| Salt |
A pinch |
Simmered Shiitake
| Dried shiitake |
15g -- Soak slowly in water until rehydrated. |
| Sugar |
1+ tablespoon |
| Soy sauce & sake |
1 tablespoon each |
| Salt |
A pinch |
| Shiitake soaking liquid |
200ml |
Method
- Put all the simmered shiitake ingredients (from dried shiitake to soaking liquid) into a pot and cook over low heat until shiitake becomes tender. Slice thinly.
- In a mortar, grind the sesame until fragrant. Add the sugar and other seasonings in order, then add the tofu and grind until smooth.
- Mix bite-sized shrimp and sliced simmered shiitake with the white vinegar dressing from step 2.
Culinary Workshop Karinary Art 2019.Feb.
Ingredients
| Squid (sashimi grade) |
60g ... Cut into 2cm wide slices or julienne |
| Salmon roe |
As needed |
| Daikon radish sprouts |
As needed |
| Sudachi |
As needed ... Sliced into rounds |
Mixed Seasoning
| Yuzu pepper paste |
1 tsp (to taste) |
| Salted kombu |
1g |
| Minced sudachi peel |
A pinch |
| Minced green onion |
2 tsp |
| White sesame oil |
1 tsp |
| Mirin |
1 tsp |
| Soy sauce |
To taste |
Instructions
- Mix yuzu pepper paste through mirin to prepare the .
- Toss the squid with the , and add a few drops of soy sauce to adjust the flavor.
- Plate step 2, top with salmon roe, and garnish with daikon radish sprouts and sudachi slices.
Cooking Studio Culinary Art 2020.Feb.
Ingredients
| Small scallops (for sashimi) |
40g ... Quickly rinse in light saltwater and drain. Sprinkle with vinegar (not listed in ingredients). |
| Dropwort (seri) |
30g |
| Grated daikon radish |
50g or more ... Rinse under running water and squeeze out excess moisture. |
| Flying fish roe |
As needed |
Seasonings
| Dashi stock |
40ml |
| Vinegar (cooked) |
2 tsp |
| Mirin (cooked) |
2 tsp |
| Light soy sauce |
2 tsp |
Procedure
- Blanch the dropwort quickly in boiling water with a pinch of salt, then cool it in cold water. Squeeze out the excess water and cut into 3cm lengths.
- Combine the seasonings and gently mix with the drained grated daikon radish. Mix the small scallops and dropwort together.
- Plate the mixture and sprinkle with flying fish roe.
Culinary Studio Karinary Art 2021.Feb.
Ingredients - Butterbur Sprout Miso
| Butterbur sprouts |
50g or more |
| Miso |
4 tbsp (75g) ... Use your preferred type of miso. |
| Mirin |
2 tbsp |
| Sugar |
1 tbsp ... Adjust to taste. |
| Sake |
1 tbsp |
| Salad oil |
1/2 tbsp |
Instructions
- In a small pot, combine the miso, mirin, sugar, and sake, then heat while mixing to create a sweet miso base.
- Blanch the butterbur sprouts in boiling water with a pinch of salt. Soak in cold water for 15 minutes to remove bitterness, then squeeze out excess water and chop finely.
- Heat salad oil in a frying pan and sauté the chopped butterbur sprouts. Add sake and continue to sauté.
- Add the sautéed sprouts to the sweet miso base from step 1, then simmer on low heat to blend flavors. (Can be stored.) *In this recipe, it is served with tofu.
Ingredients - Canola Flowers and Clams Salad
| Canola Flowers |
100g ... Boil briefly to retain color, then cut into bite-sized pieces. |
| Clams |
100g ... Soak in salt water to remove sand. |
| Bonito flakes |
As needed |
Seasoning
| Mikawa roasted sake |
2 tbsp |
| Sake |
1 tbsp |
| Water |
150ml |
Instructions
- Bring the <Seasoning> to a boil, then add the clams and cover. Once the clams open, remove from heat and let cool.
- Strain the broth, then mix the shelled clams and canola flowers. Refrigerate for 30 minutes or longer to let the flavors meld. Plate and garnish with bonito flakes.
Culinary Art Studio Karinary Art 2022.February
Ingredients
| Butterbur sprouts |
6 pieces ... Wash thoroughly, pat dry, and remove the flower part using the tip of a knife. |
| Processed cheese |
30g ... Cut into small cubes (baby cheese can also be used). |
| Flour |
As needed |
| Frying oil |
As needed |
Light Batter
| All-purpose flour |
30g : Cold water 75ml ... Mix lightly. |
Instructions
- Dust the inside of the butterbur sprouts with flour using a brush.
- Place a small amount of diced cheese inside each butterbur sprout, pressing gently to secure.
- Brush the outside of the stuffed butterbur sprouts with flour, coat with the light batter, and deep fry in 170°C oil for 1-2 minutes.
- Plate and serve with plum salt or tomato sauce, if desired.
Culinary Art Kitchen 2023.Feb.
Ingredients
| Sea bream sashimi |
5-6 slices (50g) |
| Uru-i (Hosta leaves) |
4-5 stalks (50g) ... Separate stems and leaves |
| Seri (Japanese parsley) |
As needed ... Separate stems and leaves; cut stems into small pieces |
Sesame Sauce
| White sesame paste |
1 tablespoon (20g) |
| Mirin (boiled to remove alcohol) |
1 tablespoon ... Boil to remove alcohol, then cool |
| Soy sauce |
2 teaspoons |
Instructions
- Prepare the Sesame Sauce: Mix the sesame paste with mirin until smooth, then add soy sauce.
- Bring a pot of water to a boil. Add the uru-i stems first, then the leaves a few seconds later. Immediately remove both and cool in cold water. Pat dry and trim to even lengths.
- Bring another pot of water to a boil and add a small amount of sake (not listed in ingredients). Lightly blanch the sea bream.
- Toss the sea bream with the sesame sauce and add the chopped seri stems.
- Plate the uru-i and dressed sea bream, then garnish with the seri leaves.
