舌が肥えに肥えたスタッフを唸らせた。トウモロコシの革新的な調理法で出来る濃厚スープ | 真白 小霜シェフ | 【料理王国】【ジューサー】【とうもろこし料理】

We will introduce a dish that uses a machine to bring out an unprecedented flavor by simply cooking the juice, and the staff could not help but be amazed. This time, we will be introducing such a dish from Chef Hiroyuki Kozume, who runs a restaurant in Kyoto and serves genre-less cuisine. ★Chef Hiroyuki Kozume Born in Osaka Prefecture. He admired the chefs on a cooking competition program and aspired to become a chef himself, which led him to work at the RIHGA Royal Hotel. At the age of 33, he became the youngest chef in the hotel's history at the Grand Maison Restaurant Chambord in Kokura, Fukuoka Prefecture. After that, he worked as a chef at the French restaurant DOUZE GOUT 12+ in Kyoto City, Kyoto Prefecture, and achieved success in competitions, including being selected as a finalist to represent Japan in the Bocuse d'Or International Cooking Competition 2015. In May 2012, he opened Cosimo Plus in Ashiya City, Hyogo Prefecture, where he serves as the owner and chef, and it was listed as a one-star restaurant in the Michelin Guide Kyoto/Osaka 2014, which he had longed for. Then, in November 2017, the long-awaited second restaurant, Gion Roiro, opened. This restaurant was also listed as a one-star restaurant in the Michelin Guide Kyoto/Osaka 2018. In August 2023, the genre-less restaurant Mashiro will open in Karasuma Rokkaku, Kyoto. A cooking channel run by Cooking Kingdom where you can learn the knowledge and tips to make delicious food from professional chefs. ★Chapters 0:00 Opening 0:30 How to find good corn 1:00 How to prepare corn 3:32 Juicing through a juicer 5:07 Put squeezed corn into a pot and heat it 8:27 How to use corn silk 10:40 Placing 12:33 Tasting the finished product 14:01 Store information ■Amounts Sweet corn pudding and jelly with a dill accent Sweet corn 1 stalk Milk 20g Salt Corn cob 1 stalk Water 200g Gelatin 1g Pedro Ximenez 45g →Boil down to 1/6. ■Recommended videos for those who watched this video ★Recommended videos on the channel Pureed corn soup    • とうもろこし天ぷら＆すり流し｜てんぷら小野｜【誌面掲載】【SDGs】【コーン】【埼玉県】   Salted fried corn and peeled shrimp    • 朝採れとうもろこしとむき海老の塩炒め｜ミシュランビブグルマン掲載店「中国菜智林」｜【...   Corn pasta    • 焦がしバターのとうもろこしパスタ｜リストランテスペッロ｜【ミシュラン】【焼きトウモロ...   ◇Mashiro https://mashiro-kyoto.com/ 234 Dounomae-cho, Nakagyo-ku, Kyoto City, Kyoto Prefecture, OHG Kyoto Rokkaku Building 2nd floor ・4 minutes walk from Exit 5 of Karasuma Oike Station on all Kyoto Municipal Subway Lines ・4 minutes walk from Exit 21 of Karasuma Station on the Hankyu Kyoto Main Line ・10 minutes by taxi from JR Kyoto Station ↓Google Map↓ https://maps.app.goo.gl/TkFzfz1jM3x9o... Lunch from 12pm/Dinner from 6pm (※Lunch and dinner start at the same time.) ◇Cuisine Kingdom website https://cuisine-kingdom.com/ ◇Cuisine Kingdom Cooking Studio FOOVER (Cooking studio directly managed by Cuisine Kingdom in Umeda, Osaka) 　https://foover.jp/ ◇Apply for "Cuisine Kingdom Annual Subscription" here (¥6,800 per year) https://ckingdom.base.shop/items/7307... ★Please contact us here for job or interview requests. [email protected] ■Instagram Cuisine Kingdom   / cuisinekingdom   Cuisine Kingdom Cooking Studio FOOVER   / gourmetstudio.foover   ■Facebook Cuisine Kingdom   / cuisinekingdom   Cuisine Kingdom Cooking Studio FOOVER   / fooverofficial   #Corn #CreativeCuisine #KyotoGourmet