Cullen Skink is a traditional Scottish soup, usually made with smoked haddock, onions, and potatoes. These vegetables are glutamate-rich, and the Inosinate-rich haddock creates a strong Umami synergy.⠀ We’ve made our version with local seaweed to add even more complex...
August 2020
Rice cooked with umami-rich scallop and ...
August 2020
An exquisite spring soup with seasonal c...
August 2020
Edible wild plants like taranome, fuki, ...
August 2020
Ninomo wan with nourishing umami-rich dashi and hamo, vegetables and Japanese omelet. The slimy texture of the yam, mozuku and okura is good for digestion in hot summer days. You can cook a large amount of it and serve it...
August 2020
A dish of noodles in summer, somen noodles dressed in a sauce of umami-rich dashi with sesame flavor. Please enjoy the noodles and toppings: Attentively prepared grilled eggplant, the airy texture of finely cut egg crape, and the crispiness of...
August 2020
Five marinated summer vegetables, such as eggplant and pumpkin, in tosazu vinegar made up of two sorts of vinegar and umami rich dashi. The vegetables are carefully deep fried to keep their crispiness and color. A dish that appeals to...
August 2020
The chef simmered seabream and seasonal ...
August 2020
Stir-fried eggplant in season with sliced pork ribs then parboiled in umami-rich ichiban dashi.It is in perfect accord with the first rice of the year. ■ Ingredients（ for 4 persons ） 300g thin sliced pork rib 1 (100g) eggplant 1...
August 2020
A small twist of marinating seasonal mushrooms in ichiban dashi-based stock makes the dish very umami rich.Please enjoy the synergistic effect of bonito flakes and mushrooms. ■ Ingredients（ for 4 persons ） 1 bundle (400g) komatsu-na (Brassica campestris var. perviridis)...
August 2020