Operating company
"Japanese Culinary Research Association Recipe!" is operated by the Japanese Culinary Research Association, a public interest incorporated association.
For any inquiries regarding this website, please contact us at info@recipe-ru.com.
*Our organization is currently working remotely.
For any other inquiries, please contact us at the above email address.
Company Infomation
-
Trade name
-
Japan Culinary Research Association (http://www.nihonryori-ken.or.jp/)
-
Representative
-
Chairman Kensuke Miyake
-
Head office location
-
2-15-15-201 Tsukiji, Chuo-ku, Tokyo
Google maps
-
Date of establishment
-
August 1930 (Incorporated association established in May 1984)
-
Main business activities
-
Publication of a members-only Japanese cuisine magazine (monthly), operation of a recipe search site for professionals, hosting various events such as cooking seminars and exhibitions, marketing support for commercial manufacturers and wholesalers, overseas business
-
Net Worth
-
182 million yen (as of the end of March 2022)
-
![~Famous Restaurant's Signature Recipe~
【Sakura Shrimp and Basella Greens Soaked Dish】
Yosuke Ikeda /]()
For 7 servings
Cost: 200 yen
Cooking time: 30 minutes
Serves: 1 person
◇Sakura shrimp: 70g
Basella greens: 2 bags
Manganji peppers: 3
Ginger: 8g
For detailed recipe, click here
https://www.recipe-ru.com/en/search/result/?keyword=kagurazaka
#JapaneseRestaurant #JapaneseCuisine #JapaneseCuisineAssociation #KaisekiCuisine #JapaneseChef #Chef #Kaiseki #Kappo #Menu #JapaneseRecipe #NewMenu #Reciperu #Cooking #CookingLover #TrainingToCook #ConnectWithChefs #LearningCooking #JapaneseFood #Presentation #sakurashrimp #sakurashrimps"
height="300"
width="300"
>
-
![~Famous Restaurant's Signature Recipe~
【Abalone with Liver Dressing in Stone Grill】
Akihiko Murata / Arakicho, Suzunari
suzunari_terunari
This dish is typically served as the second course in the hot summer months, or towards the latter part of the course in winter, adjusting the timing based on the season. It's a dish that pairs well with alcohol. A small amount of butter is added to the liver dressing to reduce the seaweed-like smell, making it easier to enjoy, especially for female guests. Although abalone liver dressing can be delicious with raw abalone, it's now more commonly preferred to steam the abalone with sake, mix it with the liver, and serve it ready to eat.
<Ingredients>
Abalone: 200g
Sake: a dash
◇ Liver Dressing
Abalone liver: 1 portion
Sake: a dash
Light soy sauce: a dash
Mirin: a dash
For more details, click here
https://www.recipe-ru.com/en/search/result/?keyword=%E9%88%B4%E3%81%AA%E3%82%8A
#JapaneseRestaurant #JapaneseCuisine #JapaneseCuisineAssociation #KaisekiCuisine #JapaneseChef #Chef #Kaiseki #Kappo #Menu #JapaneseRecipe #NewMenu #Reciperu #Cooking #CookingLover #TrainingToCook #ConnectWithChefs #LearningCooking #JapaneseFood #Presentation #Abalone #LiverDressing #StoneGrill]()
-
![～Pro Chef's Technique～
【Chirashi Sushi】
Hiroshi Atsuta / Hitotsubashi Josuikai Hall]()
For 4 servings
Cost: 5,000 yen
Cooking time: 1 hour
Number of servings: 1 person
Tuna: 10g x 8 slices
Sea bream: 10g x 4 slices
Sillago: 40g x 2
Horse mackerel: 80g x 1
Anago (conger eel): 150g x 1
Kohada (gizzard shad): 40g x 2
Shrimp: 20g x 4
Nori (seaweed): 1 sheet
Kanpyo (dried gourd strips): 10g
Eggs: 2
Cucumber: 1
Rice: 1 cup
Yokoi rice vinegar: as needed
Gari (pickled ginger): 20g
◇Sushi Vinegar
Vinegar: 1 cup
Sugar: 80g
Salt: 40g
For the rest of the recipe, click here
https://www.recipe-ru.com/en/search/result/?keyword=Chirashi+Sushi
#JapaneseRestaurant #JapaneseCuisine #JapaneseCuisineAssociation #KaisekiCuisine #JapaneseChef #Chef #Kaiseki #Kappo #Menu #JapaneseRecipe #NewMenu #Reciperu #Cooking #CookingLover #TrainingToCook #ConnectWithChefs #LearningCooking #JapaneseFood #Presentation #ChirashiSushi #Sushi"
height="300"
width="300"
>
For 7 servings
Cost: 200 yen
Cooking time: 30 minutes
Serves: 1 person
◇Sakura shrimp: 70g
Basella greens: 2 bags
Manganji peppers: 3
Ginger: 8g
For detailed recipe, click here
https://www.recipe-ru.com/en/search/result/?keyword=kagurazaka
#JapaneseRestaurant #JapaneseCuisine #JapaneseCuisineAssociation #KaisekiCuisine #JapaneseChef #Chef #Kaiseki #Kappo #Menu #JapaneseRecipe #NewMenu #Reciperu #Cooking #CookingLover #TrainingToCook #ConnectWithChefs #LearningCooking #JapaneseFood #Presentation #sakurashrimp #sakurashrimps"
height="300"
width="300"
>
For 4 servings
Cost: 5,000 yen
Cooking time: 1 hour
Number of servings: 1 person
Tuna: 10g x 8 slices
Sea bream: 10g x 4 slices
Sillago: 40g x 2
Horse mackerel: 80g x 1
Anago (conger eel): 150g x 1
Kohada (gizzard shad): 40g x 2
Shrimp: 20g x 4
Nori (seaweed): 1 sheet
Kanpyo (dried gourd strips): 10g
Eggs: 2
Cucumber: 1
Rice: 1 cup
Yokoi rice vinegar: as needed
Gari (pickled ginger): 20g
◇Sushi Vinegar
Vinegar: 1 cup
Sugar: 80g
Salt: 40g
For the rest of the recipe, click here
https://www.recipe-ru.com/en/search/result/?keyword=Chirashi+Sushi
#JapaneseRestaurant #JapaneseCuisine #JapaneseCuisineAssociation #KaisekiCuisine #JapaneseChef #Chef #Kaiseki #Kappo #Menu #JapaneseRecipe #NewMenu #Reciperu #Cooking #CookingLover #TrainingToCook #ConnectWithChefs #LearningCooking #JapaneseFood #Presentation #ChirashiSushi #Sushi"
height="300"
width="300"
>