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White asparagus Japanese tiger prawn served with tofu cream, Snap pea, Aome leaves, Bracken

By |10月 15th, 2017|

For tofu cream, mix 1 Shiraae tofu, sake kasu marinated cream cheese, salt, light soy sauce and sugar and then do Habutaegoshi.
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White asparagus and Japanese abalone Shiraae

By |9月 30th, 2017|

Using ingredients in season is recommended to make Shiraae dishes. To prepare the dressing of Shiraae,
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Grilled common orient calm and bamboo shoot with young leaves of Sansho miso sauce

By |9月 23rd, 2017|

Remove the skin of Japanese spikenard and soak it in lemon water to remove harshness as well as to reduce bitterness.
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Young leaves of Sansho miso sauce

By |9月 16th, 2017|

Dishes served with young leaves of Sansho miso sauce is a typical menu to be served in early spring, March and April...
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Sesame tofu

By |3月 4th, 2017|

It is told that sesame tofu was started from a Zen priest brought back Fucha cuisine from China in early Edo ...
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Tomato jelly Simmered snap peas Caviar Scallops with Koku-gelée sauce

By |9月 9th, 2016|

First of all, although the tomato used in the appetizer, tomato jelly...
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Shirotae Kakiage

By |4月 1st, 2016|

I have designed this dish with the image of snow lingering on the summit ...
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Wild vegetable Shiraae

By |3月 4th, 2016|

Draining the moisture from tofu is important in preparation ...
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