Houraisen Tokubetsujunmaishu Namazake

Instructions

1. In a small pot, lightly simmer the carrot and fried tofu with the <seasonings>, then let cool.
2. Boil the spinach until bright green, squeeze out excess water, and cut into 3cm lengths.
3. Prepare the dressing. Mix the tofu through salt thoroughly until smooth.
4. Squeeze excess liquid from the carrot and fried tofu, then combine with the spinach and dress with 3). Serve on a plate.

Method

1. Mix the finely chopped sakura blossoms with sesame oil and other ingredients to make the sakura dressing.
2. Dip the sea bream slices in the dressing.
3. Combine the sea bream, watercress, bamboo shoots, asparagus, and wakame seaweed, arrange on a plate, and drizzle with sakura dressing.

Steps

1. Prepare the grapefruit jelly: In a small pot, heat the juice and sugar. Before boiling, mix in the soaked gelatin to dissolve. Pour into molds and chill to set.
2. Boil the potatoes for about 8 minutes. Drain, return to the pot, and evaporate the moisture. Mash and season lightly with vinegar, salt, and pepper (not listed).
3. Mix the mashed potatoes with the flaked crab meat and minced parsley, then combine with mayonnaise.
4. Wrap the crab potato salad in thinly sliced cucumber, garnish with crab meat and chervil on top, and plate. Serve with crushed grapefruit jelly on the side.

Steps

1. Boil the broad beans in salted water (about 4 minutes) and peel them (set aside a few for garnish).
2. Boil the potatoes from cold water (about 12 minutes). Dry them in the pot and sprinkle with a little vinegar (not listed in the ingredients).
3. In a bowl, lightly mash the broad beans and potatoes. Add the new onion and mix gently with the ＜Seasonings＞.

Instructions

1. Sprinkle the eggplant with salt and pepper, and let it sit for 3-4 minutes.
2. Mix the semolina flour with Parmesan cheese, and coat the eggplant evenly.
3. Fry in 170°C oil until crispy. Arrange on a plate, garnish with lemon wedges, and sprinkle with Italian parsley.

Steps

1. Place the thinly sliced Shoogoin daikon in an airtight container (or bag), add cherry blossom salt pickles and sushi vinegar. Lightly massage and let sit for over an hour.
2. Mix sushi vinegar to salad oil to prepare the .
3. Arrange the Shoogoin daikon and scallops on a plate, drizzle with , sprinkle with shiso leaves, and garnish with cherry blossoms.

Procedure

1. Combine seasoning ingredients (dashi broth to mirin) and bring to a gentle boil. Let cool, then add shredded pickled plums. Chill thoroughly.
2. Boil each type of beans separately in salted water. Cool in ice water, drain well, and marinate in the seasoning for at least 30 minutes.
3. Arrange on a plate and sprinkle with dried whitebait.

Instructions

1. Mix all the ingredients for the 【Spicy Dressing】 and set aside.
2. Arrange the tuna and avocado in a serving dish, and garnish with watercress, myoga, and shiso. Sprinkle with crushed sesame seeds.
3. Drizzle the 【Spicy Dressing】 over the dish and serve.

Instructions

1. Boil the broccoli and asparagus until bright in color.
2. In a food processor, combine the kiwi, parsley, white wine vinegar, and olive oil to make the dressing. Season with salt and pepper.
3. Lightly toss the broccoli, asparagus, lettuce, kiwi, and prosciutto, then drizzle with the dressing from step 2.

Instructions

1. Prepare the abura-age simmering by adding abura-age and the simmering seasoning to a pot. Cook over low heat to allow the flavors to penetrate.
2. Boil cha-soba noodles in plenty of hot water. Rinse in cold water and soak in the sushi vinegar for 10 minutes. Drain well.
3. Lay nori on a sushi mat, place cha-soba on top, and add sweet pickled ginger and kinshi tamago in the center. Roll tightly.
4. Drain the simmered abura-age using a rolling pin. Place the sushi roll on the abura-age, wrap, and shape using plastic wrap.
5. Cut into appropriate sizes, plate, and serve with the dipping sauce and wasabi on the side.

Instructions

1. In a pot, combine bamboo shoots and the <Seasoning for Young Bamboo Shoot Stew>. Simmer over medium-low heat for 2-3 minutes. Remove from heat and let the flavors infuse.
2. Prepare the <Karashi Vinegar Miso>. In a pot, combine Saikyo miso through mirin and heat, stirring until it reaches a mayonnaise-like consistency. Remove from heat, cool, and then mix in vinegar and prepared mustard.
3. Before serving, toss bamboo shoots, canola flowers, and Chōji-fu with the <Karashi Vinegar Miso>. Garnish with decorative wheat gluten.

Procedure

1. Heat salad oil in a Teflon frying pan and stir-fry the prepared okara.
2. Add dashi stock, sugar, and salt, and continue stir-frying to evaporate the moisture.
3. Add egg yolk and vinegar, mix quickly, and adjust the flavor. Then pass through a coarse sieve.
4. Gently mix the thinly sliced pickled shad with the okara mixture, sprinkle with ginger and crushed sesame seeds. Garnish with shiso buds or Japanese pepper leaves.

Instructions

1. Mix sushi vinegar (70ml) with hassaku juice (30ml) to make a seasoned vinegar. Reserve 30ml to sprinkle over the boiled shrimp and sashimi.
2. While the cooked rice is still warm, mix in the remaining seasoned vinegar (70ml) and let it cool.
3. Gently mix the peeled hassaku segments and sakura ginger with the sushi rice, then plate.
4. Garnish with shredded egg, shrimp, sliced bamboo shoots, green peas, and salted kelp.

Preparation

Cut the green papaya in half lengthwise and remove the seeds with a spoon. Peel with a peeler, julienne into thin strips, and soak in water to remove bitterness.

Instructions

1. Mix all the ingredients for the Sour Plum Style Sauce to make the sauce.
2. Toss the drained green papaya, asparagus, and shrimp with the sauce.
3. Mix in chopped shiso leaves, mint, and coriander. Plate and sprinkle with chopped peanuts.

Instructions

1. Pat dry the salmon and marinate in the Marinade for about 30 minutes.
2. Combine the marinated salmon with the pat-dried udo and seri, and mix gently.

Directions

1. Bring plenty of water to a boil and quickly blanch the cabbage. Once slightly cooled, squeeze out the excess water.
2. In a pot, add the seasonings, dried shiitake, and scallops, then bring to a boil. Once boiling, add the cabbage from step 1 and simmer for 1-2 minutes.
3. Transfer to a tray, let cool, and allow the flavors to blend.