和食の基本技術、夏に収穫して冬に食べた事から、冬瓜と書く夏野菜、冬瓜の基本的で簡単な下処理の紹介です
[Ingredients & Directions] ◾️Ingredients Winter melon, salt, baking soda, sansho miso, kinome leaf ◾️Directions ① Prepare and cook as shown in the video. This is a refreshing summer vegetable, so please try it at home! [Self-introduction/Video Concept] Hello, my name is Kunikazu Shimomura. I entered the world of Japanese cuisine at age 17 and became independent at age 40. The reason I decided to start a YouTube channel was because, just turning 50, I suddenly wondered if my original recipes, the dishes I've won in numerous competitions, would disappear when I retired. After much consideration, I decided I wanted to share my recipes with the world and preserve them for the future. I'll be uploading videos ranging from original dishes from various genres to home-cooked meals and staff meals, so please subscribe if you enjoy. Career History 1986 (Age 17) Graduated from Yokohama Culinary Institute Joined Kaiseki Restaurant Abe Asa Honten ■ Head Chef Experience 1989 (Age 20) Japanese Cuisine Yanagi 1994 (Age 25) Fresh Fish Kappo Namiheitei 1995 (Age 26) Japanese Cuisine Ichigen 1996 (Age 27) Japanese Cuisine Hanabusa and Osakana Saryo, Executive Chef and Japanese Cuisine Merchandiser 1997 (Age 28) Ryogoku Tenjaku 1998 (Age 29) Kannai Main Branch Tsuki 2005 (Age 35) Appointed Executive Chef at Kannai Main Branch Tsuki, Yokohama Tsuki, and Kannai So 2006 (Age 36) Selling three original bento boxes overseen by Kunikazu Shimomura at am/pm ■ Awards 2004 (Age 34) Nikkei Restaurant National Menu Grand Prix Runner-up Best Recipe Award 2006 (Age 36) Nikkei Restaurant National Menu Grand Prix Gold Award (Japanese Sweets) Gurunavi BEST OF MENU 2006 Mitsuka Nakanos Sweet and Ripe Vinegar Recipe Grand Prize Four Excellence Awards Tohoku Area Award in the Dessert Category 2007 (Age 37) Nikkei Restaurant National Menu Grand Prix Grand Prix Best Recipe Award Gurunavi BEST OF MENU 2007 Excellent Award, National Top 3 (Japanese Pudding) Mitsuka Nakanos Award 23rd Kanagawa Prefecture Famous Confectionery Competition Encouragement Award 2008 (Age 39) Inspirational Essay Contest Excellent Award ■ Qualifications 1989: Chef's License 1991: Kanagawa Prefecture Pufferfish Knife Master's License 1996: Certified Japanese Cuisine Chef's License Cooking Technician's License Date of Birth March 19, 1969 Gender Male Blood Type O Birthplace Kanagawa Prefecture ▼Tabelog https://tabelog.com/kanagawa/A1401/A1... ▼Instagram https://www.instagram.com/motomachish... ▼Facebook https://m.facebook.com ▼Website https://www.shimomura-kunikazu.com/ ▼Wikipedia https://ja.wikipedia.org/wiki/Shimomu... #Winter_Melon #Summer_Vegetables #Hisui_Niku #Seasonal_Vegetables
牛蒡料理の新しい発想！料理人の知識とセンスが地味な野菜を極上に変える！簡単に作れる料亭の味
正月に早く帰国した俺。食卓に妻の席だけなく、義母は「嫁は台所で十分」と笑った。冷飯を立ち食いする妻を見た瞬間、俺は黙って手を取り、その家を出た。感動の物語
【冬瓜】 下処理～椀物一品まで
父の葬儀の日、夫は喪服姿の私を駅前に残し、愛人だけを車に乗せて去った。私は泣かずに父の鞄を開けた。五分後、夫のもとへ弁護士から電話が入り、笑顔が消えた――。
日本酒、ワイン、何にでも合う、ちょっとお洒落な最高のおつまみ！超簡単！鯖の燻製のご紹介！
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絶対ハマります。とろとろの冬瓜(とうがん)がウマい【冬瓜のそぼろ煮】
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[ENG SUB] Winter Melon With Starchy Shrimp Sauce | Seasonal Japanese Cuisine
季節のソースを使った焼き魚、板前の感性とセンスが普通の焼き魚を極上に変える
My Son Didn't Show Up for My Biggest Day. My Late Best Friend's Son Did... And Everything Changed
【知らなきゃ損】睡眠改善して血糖値・HbA1c・体重が下がる!?夜にヨーグルトを食べるとこうなります【糖尿病専門クリニック現役医師】
31.夕顔.冬瓜の下処理とおすすめ5品＋捨ててはもったいないワタ活用
絶対に作って欲しい【究極の冷製翡翠冬瓜】必ずリピする冬瓜料理。冷たい煮物 作り置きレシピ/夏バテ/利尿作用 高血圧/旬野菜
【片道530キロ】江戸時代の過酷な峠道『中山道』 を巡る、江戸から京都の旅に密着!!
母の遺産目当てで優しくしていた夫――。「遺産は一円もない」と知った途端、離婚を言い渡した。私は笑って同意した。翌朝、“本当の相続人”を知った夫は言葉を失った……。
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[ENG SUB] Kombu Kelp Cooked in Soy Sauce and Japanese Pickled Vegetables | The Japanese Tradition
冬瓜 含ませ
妻と喧嘩した私は、長期の海外出張を願い出た。4年後、離婚届を出すつもりで帰国し、家に入った瞬間――彼女の姿を見て、私はその場で言葉を失った
