伝統のとろろ汁・鮎の背ごし｜平八茶屋｜【京料理】【日本料理アカデミー】【ズバリ、日本料理】
Make your home cooking taste like a pro! Learn how to make a delicious dish from professional chefs. If you like this video, please hit the "Like" button and subscribe to our channel. This time, we had Chef Sonobefrom Heihachi Jaya to show us how to make their signature dishes, grated yam and sashimi of ayu using technique called segoshi. Ingredients (for 2 servings) [Barley Rice With Grated Yam] tsukuneimo dashi white miso green moss barley rice (with a ratio of 7 rice and 3 barley) [Ayu Sashimi] 50g Ayu Daikon radish Perilla -------------------------------------------------------------------------------------------------- Heihachi Jaya https://www.heihachi.co.jp/top.php 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. #JapaneseCuisine #Kyoto #HeihachiJaya
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