創業450年 瓢亭の茄子料理｜翡翠茄子と太刀魚の枝豆餡｜【日本料理】【和食】【日本料理アカデミー】【京料理】【ミシュラン三ツ星】【秋茄子】【4K】
"Truly Japanese Cuisine" is a new series of video produced by Cuisine Kingdom and Japanese Culinary Academy. The fourth session features Chef Takahashi of Hyotei, a long-established Japanese restaurant in Arashiyama, Kyoto. This time, Chef Takahashi of Hyoto, introduced us to a dish using eggplant: Fried Eggplant and Cutlass Fish with Edamame Paste. Ingredients 2 eggplants 250g dashi 20ml mirin 10ml light soy sauce salt, to taste 1 cutlass fish 200ml boiled sake 25ml mirin 10ml light soy sauce 1g salt Japanese pepper, as needed flour egg whites breadcrumbs [Edamame paste] edamame kombu kelp 2% salt (to the boiling water while boiling) 1% slat (to the boiling water after boiling) -------------------------------------------------------------------------------------------------- Hyotei http://hyotei.co.jp/ The Japanese Culinary Academy https://culinary-academy.jp/ Gourmet Studio FOOVER (Japanese only) https://foover.jp/ CUISINE KINDOM (Japanese only) https://cuisine-kingdom.com/ Instagram / gourmetstudio.foover Contact us below for any business inquiries! [email protected] -------------------------------------------------------------------------------------------------- Our cooking channel introduces friendly recipes and 'HOW TO COOK' tutorials directly shown by professional chefs in Japan - presented by Gourmet Studio FOOVER and CUISINE KINGDOM. #Eggplant #Hyotei #Michelin
Pro Chefs Blind Taste Test Every Frozen Dumpling | The Taste Panel | Epicurious
【年越しそば】鴨南蛮そば作り方 年末はこれ！おうちで年越し【料理動画】
![[ENG SUB] Kombu Kelp Cooked in Soy Sauce and Japanese Pickled Vegetables | The Japanese Tradition](https://i.ytimg.com/vi/EOzfOPGlj-s/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLAGXe57icRovIwCfc36uwnhVitrsA)
[ENG SUB] Kombu Kelp Cooked in Soy Sauce and Japanese Pickled Vegetables | The Japanese Tradition
【おうちで料亭ごはん】Vol.7 木乃婦／賀茂なすのしぎ焼き
![[ENG SUB] Sake-steamed Tilefish | Japanese Cuisine | Tankumakitamise](https://i.ytimg.com/vi/-NI_bPZiWbI/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLCWhfCQhVssczaCPVrkt0eWwGy-0Q)
[ENG SUB] Sake-steamed Tilefish | Japanese Cuisine | Tankumakitamise
![[Jade Eggplant] Jade Eggplant: Reasons for Failure and Success](https://i.ytimg.com/vi/vzFdaKQqs5s/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLDEGQA7LAnrbXTY5tX1q2WM7V2Qvg)
[Jade Eggplant] Jade Eggplant: Reasons for Failure and Success
#23_道場六三郎（銀座ろくさん亭／懐食みちば）
![[ENG SUB] Japanese Chicken Tatsuta-age and Tempura With Dashi Poured Over | Using Foods From Shiga](https://i.ytimg.com/vi/EkqD216Q2C8/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLDp3Sh3su_S3jDQAHz89wuWH-AUgQ)
[ENG SUB] Japanese Chicken Tatsuta-age and Tempura With Dashi Poured Over | Using Foods From Shiga
![[ENG SUB] Simmered Koyadofu and Butterbur w/ Mustard Canola | Japanese Cuisine for Posterity](https://i.ytimg.com/vi/MhaVp8geZ_g/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLCgiO_U3lvbxDoyrlQLsQwdTDdAdA)
[ENG SUB] Simmered Koyadofu and Butterbur w/ Mustard Canola | Japanese Cuisine for Posterity
![[ENG SUB] Udon Noodles With Sea Bream and Starchy Sauce | Simple Recipe by Michelin Starred Chef](https://i.ytimg.com/vi/q2aquQKzmZA/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLBiF9xv-dOy35H_EEkX5aBEC1iZdw)
[ENG SUB] Udon Noodles With Sea Bream and Starchy Sauce | Simple Recipe by Michelin Starred Chef
JPY 80,000 Ultra-Luxury Course! A 6-Seat Japanese Restaurant Run by a Chef with 24 Years of Mastery!
【カツめし】6年連続ミシュランガイド三つ星！京都・東山区「祇園 さゝ木」（2025年9月4日）
Okra - Trails to Oishii Tokyo
![Japanese master’e recipe! Excellent Oyakodon made from dashi[Yoshihiro Murata]](https://i.ytimg.com/vi/tIbMxydVu2U/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLC8iw2xB-Mu_DWCl7_Cgt8L1h_VIw)
Japanese master’e recipe! Excellent Oyakodon made from dashi[Yoshihiro Murata]
Chef's Philosophy (Kikunoi/Yoshihiro Murata) | Ajido
江頭さんにとんでもない案件を頼んでしまいました
Chef Murata of Kikunoi wants to pass on his traditional dishes: "Fern and Fried White Sauce with ...
Truly Japanese Cuisine | Sauteed Sea Bream Marinated in Shio-koji With a Spring Vegetable Sauce #2
![[ENG SUB] Simmered Bamboo Shoots w/ Rice Cooked With Peas | Seasonal Japanese Cuisine by Kikunoi](https://i.ytimg.com/vi/gi2moeVu9nw/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLCrok0GeJRl-0DDTBijBM7H9pHCMQ)
[ENG SUB] Simmered Bamboo Shoots w/ Rice Cooked With Peas | Seasonal Japanese Cuisine by Kikunoi
![[The very basics of Japanese cuisine] From making the base to the finished product of "Shinjo," a...](https://i.ytimg.com/vi/V1Z3Zzd2TsI/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLD2zosIK-M6zXsM2xoWqfWVAaUe4g)