Cooking Studio Culinary Art 2026 Apr.
Grilled Bamboo Shoots with Kinome Miso -- Ingredients
| Boiled bamboo shoots |
250g or more -- cut in half lengthwise, or into thick half-moon slices |
<Seasoning Mixture>
| Dashi stock |
100ml |
| Light-colored soy sauce |
1 tsp |
| Sake |
2 tsp |
| Salt |
A pinch |
<Kinome Miso>
| Fresh sansho buds / kinome |
2g -- remove the tough stems |
| White miso |
50g or more |
| Sugar |
1-1/2 tsp |
| Mirin |
1-1/2 tsp |
| Sake |
1-1/2 tsp |
| Egg yolk |
1/2 yolk |
Method
- Simmer the boiled bamboo shoots, together with the tender inner sheaths to be used for the ume dressing, in the <Seasoning Mixture> for 2-3 minutes, then set aside.
- Place the white miso, sugar, mirin, and sake in a pot and stir together over low heat. When the mixture begins to bubble, turn off the heat and mix in the egg yolk.
- Place the fresh sansho buds / kinome in a mortar and grind them. Add the miso from step 2 and continue grinding until well blended.
- Pat the bamboo shoots dry, then grill them or cook them in an oven toaster for 4-5 minutes. Spread an appropriate amount of the <Kinome Miso> from step 3 on top and grill until fragrant and lightly browned.
Tender Bamboo Shoot Sheaths Dressed with Ume Paste -- Ingredients
| Tender inner bamboo shoot sheaths |
50g -- simmered in the <Seasoning Mixture> above, then cut into thin strips |
| Kinome / fresh sansho leaves |
A small amount |
<Seasonings>
| Ume paste |
1 tsp |
| Boiled-off sake |
1/2 tsp |
| Mirin |
1/2 tsp |
Method
- Add the sake and mirin to the ume paste and mix well. Gently toss with the drained tender inner bamboo shoot sheaths and kinome / fresh sansho leaves.
Grilled Camembert and Salmon with Yamahai Junmai "Roku"
Ingredients (Serves 1)
| Fresh Salmon |
1 fillet (50g) ... Cut into bite-sized pieces, season with salt and pepper, and lightly coat with flour. |
| Mushrooms (Eringi, Shimeji, Enoki, etc.) |
30g ... Slice the eringi thinly, separate the shimeji into small clusters. |
| Camembert Cheese |
20g |
| Olive Oil |
As needed |
| Herb Salt |
A pinch |
| Yamahai Junmai "Roku" |
1 teaspoon or more |
| Italian Parsley |
As needed |
Steps
- Heat a frying pan with a small amount of oil (not listed in ingredients) and sear both sides of the prepared salmon until golden brown.
- Place the seared salmon on a heat-resistant dish. Top with the mushrooms and Camembert cheese.
- Sprinkle with herb salt and drizzle with olive oil. Bake in a toaster oven for about 5 minutes.
- After baking, drizzle with Yamahai Junmai "Roku" and garnish with Italian parsley.
Culinary Workshop - Culinary Art - Nov.2007
Ingredients
| Cottage Cheese |
50g |
| Cream Cheese |
30g |
| Gorgonzola |
20g |
| Dried Tomato |
10g
(Rehydrated with lukewarm water and soaked in olive oil) |
| Black Olives |
3 pieces |
| Anchovy Fillet |
1 piece~ |
Garnish & Side
| Zucchini |
1/2 ... Thinly sliced lengthwise, sprinkled with salt, and softened. |
| Shiso Leaves |
5 leaves ... Thinly sliced. |
| Balsamic Vinegar |
As desired ... Slightly reduced in a pot. |
| Garlic Toast |
As desired ... Thinly sliced bread spread with garlic and butter, lightly toasted. |
Instructions
- Mix the three types of cheese. Add coarsely chopped dried tomato through anchovy and mix lightly.
- Rinse the salted and softened zucchini, pat dry, and arrange on a plate. Place the cheese mixture from step 1 on top.
- Garnish with shiso leaves and balsamic vinegar. Serve with garlic toast.
Culinary Workshop - Culinary Art - Oct.2008
Ingredients
| Satoimo (Taro) |
400g～ ... Wash off dirt and steam with the skin on. |
| Marlin |
2 slices ... Cut each slice in half. Sprinkle with salt and sake. |
| Potato Starch (Katakuriko) |
As needed |
| Sweet Potato |
As needed ... Cut into ginkgo leaf shapes. |
| Carrot |
As needed ... Cut into maple leaf shapes. |
| Ginkgo Nuts |
As needed ... Remove the shells. |
| Frying Oil |
As needed |
Accompaniments
| Grated Daikon |
As needed |
| Aonori (Green Laver) |
As needed |
Dashi Soy Sauce
| Dashi Stock |
200ml |
| Soy Sauce |
Slightly more than 2 tablespoons |
| Mirin |
2 tablespoons |
Instructions
- Deep fry the sweet potato, carrot, and ginkgo nuts. Peel the thin skin off the ginkgo nuts.
- Peel the steamed taro, coat with potato starch, and deep fry.
- Similarly, coat the marlin with potato starch and deep fry.
- Bring the dashi soy sauce to a boil.
- Arrange the taro, marlin, sweet potato, carrot, and ginkgo nuts on a plate. Add grated daikon and pour the dashi soy sauce over. Sprinkle with aonori.
Culinary Workshop - Culinary Art - Jul.2012
Ingredients
| Sweetfish (Ayu) |
4 fish - Remove slime using the back of a knife. Cut along the anal fin and remove the sand veins. |
| Carrot |
100g - Cut into lengths of 3-4 cm. |
| Shredded ginger |
As needed |
Seasoning
| Sake |
200ml |
| Dashi broth |
200ml |
| Soy sauce |
3 tablespoons |
| Mirin |
1 tablespoon |
| Sugar |
1 tablespoon |
Instructions
- Sprinkle salt on the sweetfish and grill them. Let cool completely.
- In a flat pot, add the seasoning and grilled sweetfish. Place a paper drop lid over the fish and heat on medium-high. After 2-3 minutes, lower the heat to low and simmer for about 15 minutes to allow the flavors to soak in.
- Boil the carrots in advance, then briefly simmer them in the broth from step 2.
- Arrange the sweetfish and carrots on a plate and garnish with shredded ginger.
Culinary Workshop - Culinary Art - Mar.2014
Ingredients
| Bamboo Shoot |
60g ... Cut into 8mm thick wedges |
| Daikon Radish |
100g ... Cut into 8mm half-moons. Boil for 5-6 minutes |
| Pork Shoulder |
80g ... Cut into bite-size pieces, briefly blanch, and pat dry |
| Canola Flowers |
As needed ... Pre-boiled |
| Yuzu Pepper Paste |
As needed |
Seasonings
| Dashi Stock |
150ml |
| Soy Milk |
100ml or more |
| Light Soy Sauce |
1/2 tbsp |
| Miso |
1 tsp |
| Salt |
1/5 tsp |
| Potato Starch Slurry |
Potato starch (1 tsp) + Water (1.5 tsp) |
Steps
- Put the bamboo shoots and daikon radish in a pot, add dashi stock, light soy sauce, miso, and salt, and simmer over medium heat.
- When the daikon becomes tender (about 5-6 minutes), add pork and soy milk. Once it starts boiling, thicken with the potato starch slurry.
- Serve on a plate, garnish with canola flowers, and add a touch of yuzu pepper paste.
Culinary Workshop - Culinary Art - Sep.2014
Ingredients
| 【Candied Smelt (Wakasagi Kanroni)】 |
| Smelt (Wakasagi) |
350g... Rinse in salted water and pat dry with kitchen paper. |
| Ginger |
1 piece... Julienned. |
Combined Seasonings
| Soy Sauce |
50ml |
| Sake |
50ml |
| Sugar |
100g |
| Vinegar |
1/2 tablespoon |
| Mirin |
2 teaspoons |
| 【Fried Taro (Satoimo)】 |
| Taro |
300g... Wash skin, trim hard bottoms, and boil with skin for about 10 minutes. Remove and peel while hot. |
Seasonings
| Dashi Stock |
200ml |
| Light Soy Sauce |
1 tablespoon |
| Salt |
1/2 teaspoon |
| Mirin |
1/2 tablespoon |
| Potato Starch |
|
| Frying Oil |
|
| Pickled Myoga Ginger |
For garnish. |
Procedure
- In a shallow pan, combine soy sauce through vinegar and dissolve over heat. Arrange the smelt neatly, top with julienned ginger, and cook over low heat slowly. Add mirin at the end for a glaze.
- Place taro in a pot, add dashi stock through mirin (seasonings), and simmer. Let it cool in the broth.
- Coat the simmered taro from step 2 in potato starch and deep fry at 170°C until crispy.
- Plate the candied smelt, fried taro, and pickled myoga ginger together.
Culinary Workshop - Culinary Art - Aug.2020
Ingredients
| Beef thigh (for grilling) |
100g ... Cut into bite-sized pieces |
| Shishito peppers |
5 pieces ... Make small cuts |
| Maitake mushrooms |
1/2 pack ... Tear into pieces |
| Young corn |
5 pieces ... Boil |
Marinade
| Sake, potato starch, salad oil |
1 tbsp each |
| Salt |
A pinch |
Sauce
| Oyster sauce, sake |
1 tbsp each |
| Sugar, soy sauce |
1/2 tbsp each |
Instructions
- Massage the beef with the marinade ingredients and let it sit to absorb the flavors.
- Heat 1 tbsp of salad oil in a frying pan, sauté the shishito peppers, maitake mushrooms, and young corn, then set them aside.
- In the same pan, cook the beef. Once the beef is cooked through, add the sauce and mix well. Add the sautéed shishito peppers, maitake mushrooms, and young corn back to the pan, and stir-fry together.
