プロの「基本！」：甘鯛若狭焼（飯塚均氏：高崎ビューホテル 調理長）を追加しました。(無料ユーザで閲覧可能)

新特集！プロの「基本！」を掲載開始しました。基本料理のレシピを手元写真を添えてお伝えします！（無料ユーザで閲覧可能！）

本鱒春キャベツ包煮（佐藤 知良氏：関内・日本料理空海）を追加しました。

パイナップルクリーム焼（佐藤 知良氏：関内・日本料理空海）を追加しました。

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Added "Masa-arai" (by Sato Tomoyoshi: Kannai, Japanese cuisine Kukai).

We have added new dishes: Rolled roe on kelp and green asparagus rolled in hachiman (by Sato Tomoyoshi: Kannai, Japanese cuisine Kukai).

Seasonal course menu: First month of summer, May (Satsuki) (by Tomoyoshi Sato: Kannai, Japanese cuisine Kukai) has been added.

We have added new dishes: Fried Conch with Fresh Tea and Fried White Fan with Remnants of Wild Vegetables (by Osamu Kurihara: Lucy's, Toranomon Hills).

stuffing pumpkin armor and braised pork (by Osamu Kurihara: Toranomon Hills Lucy's) have been added.

We have added Fukuko May-yaki, Gusoku Shuto (Salty fermented fish guts) Kasu-yaki, and Steamed Chicken Butterbur with Spicy Sauce (by Osamu Kurihara: Toranomon Hills Lucy's).

We have added the Oboro style, Ayuuyo Onna Target Shooting (by Osamu Kurihara: Toranomon Hills Lucy's).

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We added Genpei fish somen noodles, wrapped in New harvested onion and with a turned yolk (by Osamu Kurihara: Toranomon Hills Lucy's).

Seasonal course menu: Satsukisaisai May (Satsuki) (by Osamu Kurihara: Toranomon Hills Lucy's) has been added.

We have added Beef Hitsumabushi (by Kenichi Onodera: Akebonobashi, Marutomi).

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We have added new dishes: pork fillet, loin rolled with wild vegetables, and pork fillet cutlet (by Kenichi Onodera: Akebonobashi Marutomi).

Added the green bean Surinagashi (Pureed soup) (by Kenichi Onodera: Akebonobashi Marutomi).

We have added the professional "technique": Ishigaki Tofu (master: Miki Hiratsuka: Hattori Nutrition College).