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Ratatouille Terrine
Title:
Hiyashi Chuka
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Turnip, Parsley Emulsion, Jamon Iberique, and Brioche
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Sakizuke: Kakure Ume (Red Sea Bream Milt, Ume, and Horsetail Shoots)
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Pineapple “Shaved Ice”
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Hapa Ramen: Roast Pork, Egg, Bamboo, Kamaboko, Bok Choy, Mayu, and Spicy Miso
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Ankimo, Tosazu Gelée, and Winter Vegetables
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Yuzu Guacamole, Crispy Rice, and Jamón Ibérico
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Matsutake Bouillon, Abalone, Turnip, Rice, Wakame, and Crispy Rice
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Seared Diver Scallops and Monterey Abalone, Mastic-poached Matsutakes, Crispy Farro, and Bacon Consommé
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Green Tea Shaved Ice, Sweet Red Beans, Vanilla Ice Cream, and Shiratama Mochi
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Diver Scallop, Uni, Strawberry, Yuzu Vinegar, and Nori
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Not Bound by Tradition: Abalone Liver Sauce, Sliced Abalone, Spaghettini, Burgundy Truffles, and Pickled Cod Roe
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Carpaccio
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Grilled Avocado, Housemade Ponzu, Fresh Wasabi, and Nori Salt
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Sea Scallop, Lemon, Yuzu Zest, and Sea Salt
Title:
Hideki Ishikawa’s Endless Quest for Kaiseki Deliciousness
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The Quest for Umami: Chef Yoshihiro Murata
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Cookbook Review: <u>Japanese Cuisine</u> by Seiji Yamamoto
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The Product: Mentaiko and Deviled Eggs Squared
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