In this section, we invite ingenious Michelin-starred chefs to develop one-of-a-kind and versatile recipes using products from YAMASA, the time-honored company inspiring culinary professionals. Don’t miss it and put your own spin on these recipes.

~Pioneers~ These chefs are creating the future of Japanese cuisine by fusing tradition and innovation while also strongly influencing and leading the culinary world. They continuously exceed the expectations of their guests by creating a special dining experience by taking the utmost care in every dining aspect such as tableware, table setting, atmosphere, the personality of the chef, and preparing exceptional cuisine fit for food connoisseurs. For this project, the AAJ (The Association for the Advancement of the Japanese Culinary Art) has selected top pioneers from its network and have especially invited them to share their culinary concepts, menus, and recipes. We hope that this page will show a glimpse of the thoughts of these pioneers to help inspire chefs around the world striving to reach new heights and spark their creativity.

香りの新たな探究

日本料理を構成する大事な要素の一つである「香り」について探求いただきました。三者三様の「香り」へのアプローチをぜひご覧いただく。

Deep-fried Inaniwa udon noodles with abalone (with grated daikon radish and condiments)

This time, we will be making the basic "meal" "Inaniwa Udon". It is eaten simply with grated daikon radish and condiments, but the temperature and time when making the soup stock are important. If you put kelp in water and cook it for more than 30 minutes, it will become slimy and the soup stock will become cloudy, and if you add shaved Bonito flakes flakes...

Red Fuji Inaniwa (White Cloud Abalone,tempura scraps , Condiments)

To make it clear that the raccoon dog has transformed into Red Fuji, I scattered some fried abalone flakes (tanuki) around the Fuji-shaped udon. I hope you can feel the playfulness of this dish. I used "Toyama's dried sardines" to make the dashi stock...

熊肉

熊肉は、山で獲れる肉の中で最上とされます。臭みが強いイメージがあると思いますが、生活環境や季節、狩猟後の処理によって良し悪しが分かれます。良質な肉は臭みを感じず、他に例えようの無い脂による甘みと肉のう…

Grilled duck

Based on the concept of "making all dishes by hand," we are presenting the series "The work we want to share - Osechi cuisine edition." In the third installment, we will introduce Kamo Nanban Yaki. The maker is Master Naoto Suzuki (Tokyo Kaikan, January 2009).

How to make hard water softer

White asparagus