加能蟹味噌和え（師範・軽井沢白糸（東レ㈱軽井沢山の家） 北村 直昭 氏）を追加しました。

島根産ウチワ海老変り揚、銀杏水晶揚（師範・軽井沢白糸（東レ㈱軽井沢山の家） 北村 直昭 氏）を追加しました。

沼津産ヒウチダイ塩焼（師範・軽井沢白糸（東レ㈱軽井沢山の家） 北村 直昭 氏）を追加しました。

亀の手酢味噌和え、湯葉揚げ出し、山の煮物三種（師範・軽井沢白糸（東レ㈱軽井沢山の家） 北村 直昭 氏）を追加しました。

蟹甲羅鍋（佐藤康幸 氏（古萌会)）を追加しました。

We have added a sample recipe for the "Basics" of the pros: Edomae Tempura (Flounder, Female Conger Eel, Conger Eel) (by Toshiaki Hirano (Tempura Fukusa, Tokyo Prince Hotel)).

We have added a new professional "basic!" dish: Thin Kudzu Style (tilefish, Lotus Mochi, Bracken, Carrot, Broad Beans) (by Igawa Hiroshi, Head Chef of Japanese Restaurant Hanakaede, Nihonbashi).

We have added sea bream balls, ark shell dressed with haruko, and Chinese cabbage rolls (by Yasuyuki Sato (Komoe-kai)).

We have added new dishes: grilled tilefish with ginjo, boiled regular fish, stone wall-shaped roe, stuffing-a-pot small onion, camellia sushi, pumpkin and yuzu mitate, and burdock karinto (by Yasuyuki Sato (Komoe-kai)).

We have added new dishes: braised shrimp potato, Hirouzu (fried tofu dumpling), braised shrimp and chiba, and thousand-layer rolled shiitake mushroom (by Yasuyuki Sato (Komoe-kai)).

Added Uzura Fish cake (Yasuyuki Sato (Komoe-kai)).

We have added sea bream balls, ark shell dressed with haruko, and Chinese cabbage rolls (by Yasuyuki Sato (Komoe-kai)).

We have added the "Mikaeshi Unagi Inro Ni" (Mr. Maruyama Daisuke, Japanese Cuisine Yuzen, Nagano).

Akaza Ebi Senbei (Mr. Daisuke Maruyama, Japanese Restaurant Yuzen, Nagano) has been added.

Tara Anpei (Mr. Daisuke Maruyama, Japanese Restaurant Yuzen, Nagano) has been added.

We have added steamed abalone wrapped in yuzu citrus water, sea bream roe Bottarga and potato Fish cake, and Matsumae-jime tiger prawns (by Maruyama Daisuke, Japanese cuisine restaurant Yuzen, Nagano).

Added "Tokisake Ice Head Kikukawan" (by Maruyama Daisuke, Japanese Restaurant Yuzen, Nagano).

The ABCs of Dashi: First dashi has been added.

We have added a dish called "Red Sea Cucumber Sleet" (by Itoi Noriyuki, Shoheisou, Izu).

We have added shrimp potato pine cone buns (by Itoi Noriyuki, Shoheisou, Izu).