菊乃井 村田シェフが伝承したい「ぜんまいと揚げの白和え･めばるの煮付け」| 【日本料理】【和食】【後世に残したい】【ミシュラン三ツ星】【The Japanese Tradition】

A series by Chef Murata of three-star Michelin chef Kikunoi "Seasonal Dishes You'll Really Want to Pass Down to Future Generations" Learn about Japanese cuisine using seasonal ingredients and ensuring its preservation for future generations. Learn from Yoshihiro Murata, owner of Kikunoi, about dishes using seasonal ingredients that were made and eaten in every household during the Showa era. Seasonal ingredients, cooked correctly. Explaining the differences between restaurant and home cooking methods, we'll introduce side dishes that go well with rice, and traditional Japanese dishes that we want to preserve, based on the theme of "ichiju-sansai." This series aims to preserve for future generations truly delicious Japanese cuisine that, through careful preparation, is healthy, filling, and perfect for sharing with children. ★Chapter 0:00 Opening 0:47 Soaking the Royal Flute in Water 2:50 Preparing Other Ingredients 5:24 Tossing the Tofu and Other Ingredients 9:00 Second Dish: Simmered Rockfish 12:36 Cooking the Rockfish 16:52 Serving 18:01 Restaurant Introduction ■ Quantity [Roasted Royal Flute and Fried Tofu with Shiraae Sauce] 30g Dried Royal Flute 600cc Dashi 20cc Lightly Dried Tofu 10cc Mirin 50g Konnyaku 100cc Dashi Approximately 4cc Lightly Dried Tofu A little 10cc Mirin Fried Tofu 400cc Dashi 10g Sugar 10cc Lightly Dried Tofu 1-2g Salt 10 Green Beans ・Dressing Batter 1 Block of Tofu 3g Sesame Paste 7g Sugar Lightly Dried Tofu 8cc Salt (approx. 1g) Black sesame seeds (to taste) [Simmered Rockfish] 2 Rockfish (approx. 300g each) 1 burdock root (thin-skinned) 240cc sake 240cc water 60cc koikuchi sake 60cc mirin Sugar (approx. 10g) Kino-me (leaf greens) (to taste) ■Recommended videos for those who watched this video ★Recommended videos on this channel ・Bamboo Shoots (Tosa-ni)・Bean Rice | Seasonal Dishes to Pass on to Future Generations Vol. 1 　   • 菊乃井 村田シェフから学ぶ、筍の土佐煮・豆ごはん｜【日本料理】【和食】【後世に残した...   ・Kouya Tofu and Butterbur Simmered・Rape Blossoms with Mustard Dressing | Seasonal Dishes to Pass on to Future Generations Vol. 2 　   • 菊乃井直伝！高野豆腐と蕗の煮物・菜の花のからし和え｜村田吉弘｜【日本料理】【和食】【...   ・Kikunoi Chef Murata's "Salted Kelp and Rice Bran Pickles" Cooking Techniques | Seasonal Dishes to Pass Down to Future Generations Vol. 3 　   • 菊乃井 村田シェフ「塩昆布･ぬか漬け」調理術 ｜【日本料理】【和食】【後世に残したい...   ◇Kikunoi Main Branch https://kikunoi.jp/kikunoiweb/Honten/... 459 Shimokawara-cho, Shimokawara-dori Yasaka-torii-sagaru, Higashiyama-ku, Kyoto Lunch: 12:00-12:30 Dinner: 5:00-7:30 PM ↓Google Map↓ https://goo.gl/maps/tp47Dmky89qpFo9P8 ◇Gourmet Studio FOOVER 　https://foover.jp/ ◇Ryōri Kōkyō Website https://cuisine-kingdom.com/ ◇Apply for a "Ryōri Kōkyō Annual Subscription" here (¥5,500 per year) https://cuisine-kingdom.shop/products... ◇Online store for ingredients recommended by Ryōri Kōkyō https://foover.shop/ ★For business or interview requests, please contact us here. 　[email protected] 　■Instagram 　　  / gourmetstudio.foover   　■Facebook 　　  / fooverofficial   　■Pinterest 　　https://www.pinterest.jp/foover0034/ #JapaneseCuisine #Tradition #Michelin