August 2017

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...

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...