最終更新日：2017/08/07
Ingredients (4 servings) Approx. 20cm Burdock root Shrimp Surimi (shrimp paste): 10 shrimps, 1/2 egg, a little salt, a little light soy sauce, a little Sake, a little mirin Dashi stock Dashi stock enough to soak all ingredients, a small amount of light soy sauce, Sake and...
最終更新日：2017/08/07
Ingredients (4 servings) Approx. 10cm Burdock root White sesame seeds, as needed Dashi stock, enough to soak ingredients Light soy sauce, as needed Sugar, as needed Directions (1) With a scrubber, scrub and rinse burdock root, and remove any remaining black spots with the back of...
最終更新日：2017/08/07
Enjoy the aroma of simmered burdock root soaked in sesame vinegar Ingredients (4 servings) 1/4 Horikawa burdock root 50g roasted white sesame Ground Japanese Sansho chilli, as needed 10g rice bran (Ａ) 75ml vinegar 50ml sugar Directions (1) Soak the Horikawa burdock root in water for a while, then...
最終更新日：2017/08/07
A fresh spring dish with fish meat paste stuffed inside a soft burdock root. Ingredients (4 servings) 1/4 Horikawa burdock root 50g ground chicken 100g raw minced fish mashed into paste (Surimi) 12 snow peas 20ml Dashi stock 10g rice bran 5ml light soy sauce (Ａ) 300ml...
最終更新日：2017/08/07
Ingredients (4 servings) 4 large Ebi-Imo (shrimp-shaped taro) Shogoin Daikon (Japanese radish), as needed Kintoki carrots, as needed 120g light-brown miso 4 round mochi pieces Hana-Katsuo dried bonito shavings, as needed 3cup Dashi stock Directions (1) Peel the Ebi-Imo taros and boil. (2) Cut Shogoin Daikon,...
最終更新日：2017/08/07
The carefully flavored Ebi-Imo taros gives the dish its true presence. Ingredients (4 servings) 2 Ebi-Imo (shrimp-shaped taro) 2 sheets of finely cut grilled nori (Momi-Nori) 5g Hana-Katsuo dried bonito shavings 500ml Dashi stock (Ａ) 50ml Mirin 20ml sugar 55ml light soy sauce Salt, to taste Potato starch (for deep-frying),...
最終更新日：2017/08/07
Ingredients (4 servings) 1 Kyoto Kokabu 100g smoked salmon Leaves of 1 Kyoto Kokabu 1 pack, baby leaves 1/2 red oinon Salt, as needed For the marinade: 2 Tbsp. vinegar, 3 Tbsp. dark soy sauce, 3 Tbsp. olive oil Directions (1) Combine the marinating ingredients in a...
最終更新日：2017/08/07
Another Kyoto Kokabu dish also using the skin and leaves Ingredients (2 servings) Skin of 2 Kyoto Kokabu Leaves of 1/4 Kyoto Kokabu 5cm kelp 5~10cm salt Shichimi spices (Japanese blend of seven spices), to taste Soy sauce, as needed Directions (1) Julienne the skin of Kyoto...
最終更新日：2017/08/07
Ingredients (4 servings) 90g cooked Murasaki-Zukin soybeans 1/2 carrot 1/2 onion 1 cup flour 1 egg 3/4 cup water Directions (1) Cut carrot in thin rectangular slices, and cut oinons thins slices. (2) Prepare the batter in a bowl, add (1) and Murasaki-Zukin soybeans, then fry...
最終更新日：2017/08/07
The beans add a gentle color to the rice giving it an exquisite aroma Ingredients (2~3 servings) 300g Murasaki-Zukin Soybeans (or Kyoto Natsu-Zukin soybeans) 360ml rice (2-Go) 5g kelp 440ml water 3ml salt Directions (1) Wash and drain rice, then set aside for about 30 minutes. (2)...
