Latest Recipes

SIMMERED SEABREAM

The chef simmered seabream and seasonal ...

• Umami in Washoku
• Autumn

　　　　

August 2020

QUICK PORK RIBS AND AUTUMN EGGPLANT STEW

Stir-fried eggplant in season with sliced pork ribs then parboiled in umami-rich ichiban dashi.It is in perfect accord with the first rice of the year. ■ Ingredients（ for 4 persons ） 300g thin sliced pork rib 1 (100g) eggplant 1...

• Umami in Washoku
• Autumn

　　　　

August 2020

MARINATED SHIITAKE MUSHROOMS AND KOMATSUNA

A small twist of marinating seasonal mushrooms in ichiban dashi-based stock makes the dish very umami rich.Please enjoy the synergistic effect of bonito flakes and mushrooms. ■ Ingredients（ for 4 persons ） 1 bundle (400g) komatsu-na (Brassica campestris var. perviridis)...

• Umami in Washoku
• Autumn

　　　　

August 2020

SOBA, BUCKWHEAT NOODLES SERVED WITH SCALLION NANBAN SAUCE

The thick soy sauce in Kaeshi and ingredients, such as chicken and leeks give umami to the dipping sauce.Please enjoy the soba noodles with the umami-rich sauce. Soba for 4 persons 280g chicken meat 2 large scallions 50cc dark soy...

• Umami in Washoku
• Winter

　　　　

August 2020

STEWED BEEF SINEW AND RED KONJAK WITH SAKE

Cook the beef sinew for a long time to use its soup stock. Add some seasonings to create simple umami. ■ Ingredients（ for 4 persons ） 400g beef sinew 100g red konjak 1/2 Scallion Garlic chips as you like 10g...

• Umami in Washoku
• Winter

　　　　

August 2020

CLEAR SOUP OF STEAMED LOTUS ROOT DUMPLINGS

Umami of seafood is wrapped with lotus root starch. Umami of ichiban dashi makes the dish tastier. ■ Ingredients（ for 4 persons ） 200g lotus roots 1 egg white 40g rehydrated wood ear 4 mitsuba (Japanese honewort) 8 gingko nuts...

• Umami in Washoku
• Winter

　　　　

August 2020

“Manresa” Chef David Kinch’s Love Apple Farms Tomatoes with Parmigiano Reggiano

Parmigiano Reggiano and tomatoes are two...

• Expert’s Recipe

　　　　

August 2020

“Hyotei (Kyoto)” Chef Yoshihiro Takahashi’s Beef Marinated with Sun-dried Tomatoes

“There is an expression-”bring the ingredients to life”-but the stronger the flavour of the ingredients, the more important it is that the dashi (stock) we use has a sufficient umami level to address this without upsetting the balance. If the...

• Expert’s Recipe

　　　　

August 2020

Nancy Reyes-Lumen’s Chicken and Pork Adobo

Adobo is deservedly the most popular dish in the Philippines, and it has become Nancy’s personal crusade to promote adobo throughout the world as cuisine well representative of Filipino flavour. Traditionally accompanied by sweet pickled green papaya called “atsara” and...

• Expert’s Recipe

　　　　

August 2020

“TERRA” “AME” Chef Hiro Sone’s Ginger Shrimp and Watermelon Salad with Lemongrass Vinaigrette

This lively summer salad brings together each of the five basic tastes to give a flavour both complex and revitalising. Umami-rich tomatoes, dried shrimp and peanuts are brought together with sweet watermelon and salty fish sauce as well as lime...

• Expert’s Recipe

　　　　

August 2020

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