Cooking Studio Culinary Art 2026.May
Ayu Sweetfish Simmered in Irizake - Ingredients
| Ayu sweetfish | 2 fish ・・・Sprinkle with salt, gently rub the surface, and rinse off the slime. Leave the innards intact. |
| Ginger | 1 piece ・・・Thinly slice half of it, and cut the rest into fine julienne for garnish. |
＜Simmering Broth Seasoning＞
| Mikawa Irizake | 60ml |
| Water | 150ml |
| Sake | 50ml |
| Mirin | 1 tbsp |
| Sugar | 1 tbsp |
Method
- Place the simmering broth seasonings and sliced ginger in a shallow pan, then heat over low heat.
- When it comes to a boil, pat the ayu dry and place them in the pan. Cover with a parchment drop lid, place the pan lid slightly ajar, and simmer over low heat for about 40 minutes. If the liquid becomes too low, add a little hot water.
- Remove the lid at the end and reduce the broth. When the ayu become glossy, remove from the heat and let them cool in the pan without touching them.
- Serve in a dish, spoon the simmering broth over the fish, and garnish with julienned ginger.
Tomato and Pickled Rakkyo Salad - Ingredients
| Tomato | 1 tomato, or 6 cherry tomatoes ・・・Cut into bite-sized pieces. |
| Pickled rakkyo | 4-5 pieces ・・・Slice thinly. |
| Rakkyo pickling liquid | 1 tbsp |
| Sesame oil | 1 tsp |
| Shiso leaves | 2 leaves ・・・Cut into fine julienne. |
Method
- Gently toss all of the above ingredients together.
Culinary Art Studio 2016.May
Ingredients
| Mascarpone (Natural Cheese) | As needed |
| Mentaiko (Seasoned Cod Roe) | As needed ... flaked |
| Crackers | As needed |
| Shiso Sprouts | As needed |
Procedure
- Spread mascarpone on top of the crackers and add flaked mentaiko.
- Garnish with shiso sprouts.
Culinary Art Workshop - 2017.May
Ingredients
| Chinese Yam | 15cm (130g) ... Peel, place in a plastic bag, and pound lightly with a pestle. |
| Salmon Roe | 2-3 tbsp |
| Dried Aosa Seaweed | 5g |
Seasoning
| Dashi Soy Sauce | 1 tbsp |
| Water | 1 tbsp |
| Shiso Leaves | 3 leaves ... Thinly sliced. |
Combined Dashi
| Mikawa Roasted Sake | 2 tbsp |
| Water | 2 tbsp |
| Wasabi | To taste |
Instructions
- Rinse the aosa seaweed in a strainer with water and drain. Soak it in the
and let it sit for a while. - Mix the pounded Chinese yam and the drained aosa seaweed lightly, and plate.
- Pour the
, top with salmon roe, and garnish with shiso leaves.
Japanese food｜Seafood｜Spring｜なまり節とアボガドの味噌粕漬け
Lightly Smoked Bonito and Avocado Marinated in Miso and Sake Lees
Culinary Workshop Karinary Art 2018.May
Ingredients
| Bonito namari-bushi | 1 piece (150g) |
| Avocado | 1 ... Peel, cut in half lengthwise, and remove the seed. |
| Kaiware sprouts | As needed |
Miso Marinade
| Miso | 100g |
| Sake lees | 60g |
| Japanese sake | 50ml |
Instructions
- Mix the miso, sake lees, and Japanese sake to create the miso marinade.
- Marinate the bonito namari-bushi in the miso marinade for 2 days or more, and the avocado overnight.
- Cut the marinated bonito and avocado into bite-sized pieces, plate them, and garnish with kaiware sprouts.
Japanese food｜Seasonal vegetables｜Summer｜トマトの冷やし鉢～ジュンサイ添え～
Chilled Tomato Bowl ~ Garnished with Water Shield ~
Culinary Studio Culinary Art 2019.June
Ingredients
| Tomatoes | 5 pieces (5-6 cm in diameter) ... Remove stems and peel the skin by blanching. |
| Junsai (Water Shield, Boiled) | As needed |
Seasoning Mixture
| Dashi Stock | 2 cups |
| Light Soy Sauce | 2 teaspoons |
| Mirin | 1 teaspoon |
| Salt | 1/3 teaspoon |
Procedure
- Arrange the tomatoes in a pot, add the seasoning mixture, and heat on low. After it starts to boil, simmer for 1-2 minutes, then keep warm.
- Once cooled to room temperature, transfer to a container and chill in the refrigerator.
- Place the chilled tomatoes in a serving bowl, pour the broth over, and garnish with junsai.
chicken｜seasonal vegetables｜spring｜春キャベツと鶏の煎り酒サラダ
Spring Cabbage and Chicken Salad with Irizake Dressing
Culinary Studio Karinary Art 2020.May
Ingredients
| Chicken Breast | 1 piece (250g) ... Cut lengthwise into two halves |
| Vegetable Scraps | Carrot, mushroom, green onion, etc. |
| Water | 500ml |
| Salt | 1 tbsp |
| Spring Cabbage | 1/4 head ... Thinly sliced into 1.5cm strips |
| Carrot | 1/3 piece ... Julienned |
| Myoga (Japanese ginger) | 1 or more ... Julienned, soaked in water, and patted dry |
| Kaiware Sprouts | As needed ... Cut into 5cm lengths |
Sauce
| Mikawa Iri Sake | 2 tbsp |
| Vinegar | 2 tbsp |
Additional Seasonings & Garnish
| Sesame Oil | 1.5 tbsp |
| Ground Sesame | To taste |
| Salt | To taste |
Instructions
- In a pot, combine water and vegetable scraps, simmer for 5 minutes. Add salt and submerge the chicken breast. Once it comes back to a boil, turn off the heat, cover, and let cool to room temperature.
- Pat the chicken dry, shred it along the grain by hand, and coat with sesame oil.
- Sprinkle cabbage and carrot with 1% salt by weight and let sit for a while. Pat off the excess moisture.
- Combine the cabbage, carrot, chicken, myoga, and kaiware sprouts, tossing gently. Plate, sprinkle with ground sesame, and drizzle the sauce over the top.
Seafood｜Seasonal vegetables｜Spring｜Western food｜鯛の和風カルパッチョ・新茶ジュレ添え
Japanese-Style Sea Bream Carpaccio with Fresh Tea Jelly
Culinary Art Studio Karinary Art 2022.April
Ingredients (Serves 2)
| Sea bream sashimi | 70g ... Thinly sliced |
| New onion | 50g ... Thinly sliced, soaked in water, and drained |
| Radish | 1 ... Thinly sliced, soaked in water, and drained |
| Radish sprouts | A small amount ... Cut into 2cm pieces |
Shincha Jelly
| Dashi stock | 50ml |
| Mikawa Irizake | 1 tbsp (or white soy sauce) |
| Vinegar | 2 tbsp |
| Sugar | 10g |
| Agar | 5g |
| Powdered green tea | 1/2 tsp (Grind new tea leaves in a mortar) |
Garnish
| Olive oil | |
| Salt | |
| Lemon | |
| Kinome (Japanese pepper leaves) |
Instructions
- Prepare the shincha jelly: In a saucepan, combine dashi stock, Mikawa Irizake, vinegar, sugar, and agar. Mix well, bring to a boil, then remove from heat. Pour into a container and chill in the refrigerator until set.
- Break the jelly with a fork and mix in the powdered green tea.
- Arrange the new onion, radish, and radish sprouts on a plate, then place the sea bream on top.
- Drizzle with olive oil and sprinkle with salt. Serve with the shincha jelly, garnished with lemon and kinome.