• 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" >
• ◇ Clay Pot Cooked Rice Rice: 2 cups Autumn salmon: 120g Ikura (salmon roe): 40g Ginger: 12g Shimeji mushrooms: 80g White maitake mushrooms: 80g Mitsuba (Japanese parsley): 1 bunch Usuage (thin fried tofu): 1 piece Mottekiku (edible chrysanthemum): as needed Sesame seeds Shredded nori seaweed ◇ Seasoning Bonito dashi: 250cc Light soy sauce: 16cc Sake: 16cc For more details, click here https://www.recipe-ru.com/en/search/result/ ?keyword=%E6%9C%89%E5%90%8D%E5%BA%97%E3%80%80%E7%A7%8B&paged=4 #JapaneseRestaurant #JapaneseCuisine #JapaneseCuisineAssociation #KaisekiCuisine #JapaneseChef #Chef #Kaiseki #Kappo #Menu #JapaneseRecipe #NewMenu #Reciperu #Cooking #CookingLover #TrainingToCook #ConnectWithChefs #LearningCooking #JapaneseFood #FoodResearcher #AutumnFlavors #ClayPotCookedRice #AutumnSalmon #WhiteMaitake" height="300" width="300" >