普通は破棄する使用済み出汁昆布を、激うまな一品に変身させます！材料の無駄を少しでも抑えるためのレシピです！

[Ingredients/Seasonings] 700g Kelp, 100cc Mother's Dark Soy Sauce, 60cc Dark Soy Sauce, 60cc Mirin, 60g Sugar, 3 Tbsp Dried Bonito Flakes [Self-Introduction/Video Concept] Hello, my name is Kunikazu Shimomura. I entered the world of Japanese cuisine at age 17 and went 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 my channel. 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 Cooking Technician 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/Kombu_T... #Kombu_Tsukudani #Dashi_Kombu #Tosa_Niku #Snacks #Pickles