Seafood Gastronomy
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Description
Book Introduction
Explore the new culinary sensations of five of Japan's most popular seafood chefs!
From appetizers that whet your appetite, to seasonal appetizers and main dishes that bring out the unique flavors of seafood, we present 87 innovative seafood dishes that are alive with seasonality and originality.
From appetizers that whet your appetite, to seasonal appetizers and main dishes that bring out the unique flavors of seafood, we present 87 innovative seafood dishes that are alive with seasonality and originality.
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index
◎ Getting started
◎ How to read this book / Things to keep in mind when reading recipes / Glossary
PROLOGUE
TAKAHIRO INOUE / HIROKI YOSHITAKE / KAZUHIRO INOUE / KAORU AIHARA / SEIICHI HONDA
1. TAKAHIRO INOUE [ pesceco ]
Anchovy and Sweet Potato Tartlets / Waves of Flavor - Sukimi and Rice Salad / Ganba "Kametaki"
In the Winter Field_ Spinach and Shellfish / Crab Meat Noodles / Oysters and Carrots / Shrimp Ravioli / Squid and Red Radish
Sea urchin and water parsley ravioli / From the early summer field_ Zucchini and cuttlefish salad / Octopus bouquet / Steamed shrimp with herbs
Fish & Ham / Mountain and Sea_ Rock Oyster / Squid Somen / Jeomguri / Black Sea Cucumber and Rapeseed / Abalone
2. HIROKI YOSHITAKE [Restaurant Sola]
Turnip and crab / White squid and celeriac / Oyster and cabbage / Pufferfish and turnip / Iri risole / Salmon roe sticks
Ham and golden turnips / Veal and scallops / Conger eel and foie gras / Prawns and sea scallops, fried ginkgo nuts, and bavarois
King clams, mussels, clams / lobster, radicchio, white asparagus / scallops, stracciatella, green apple
Salmon, red bell pepper, yellow bell pepper / Octopus, tomato, prosciutto, cheese / Cuttlefish and yellow zucchini
Dodobari and Manganji peppers / Tuna and summer vegetables
3. KAZUHIRO INOUE [Restaurant UOZEN]
Hairy crab, butternut squash / squid tartare / oyster ice cream / monkfish fromage de tête
Sado peony shrimp grilled in a stone pot with bun cream / Sado silk snail, wild ground burdock / mountain trout and goat milk cerve de canut
Bang-eo, cilantro, and Sado tangerine / Red trout and wild vegetable galette / Wild vegetable and red sea bream ba-feuille / Tuna tripe brochette / Silver carp bisque
Rock oysters, yuba / northern pink shrimp, kelp, oxalis, koshihikari salad / grilled cuttlefish in a stone oven, pea française
Grilled flounder in a stone pot, fermented tomatoes, pickled mussel stems / Sado abalone shibe
4. KAORU AIHARA [Simpplicite]
Come here and squid ink / smoked sardines / ikameshi / flounder and curry / crab and amino acids / tuna and sweet potatoes
Pufferfish and lily root / Small arrowhead and ground squid / Oysters / Shirasu and white asparagus / Four-year-old scallops
Salt-grilled shrimp / Sora Bourguignon / Conger eel and cucumber / Black abalone and black truffle / Javari Anchovy
Tuna, clams, and laver / Hairtail meunière
5. SEIICHI HONDA [ ZURRIOLA ]
Sardines Coca / Soft-boiled Octopus, Ink Chips and Piquillo Pepper Crema / Brandada Buñuelo
Monkfish liver confitado, kaffir lime meringue / changuro soufflé / squid and brown onion flan, grilled onion consommé
Arrowheads stuffed with Butipara Negra, thick squid ink sauce / Tuna a la Brasa / Lobster curado
Steamed peony shrimp with amontillado, peony shrimp with sobrasada emulsion / langoustines coated in lard, warm vinagretta
Grilled eel with arroz a banda / zucchini flowers stuffed with saffron consommé, pancetta, and squid
Wild Javari Adobado from the Goto Islands / Hokkaido red snapper suket / Grilled tilefish scales, curry-flavored Basque sidra sauce
◎ Detailed recipe
◎ How to read this book / Things to keep in mind when reading recipes / Glossary
PROLOGUE
TAKAHIRO INOUE / HIROKI YOSHITAKE / KAZUHIRO INOUE / KAORU AIHARA / SEIICHI HONDA
1. TAKAHIRO INOUE [ pesceco ]
Anchovy and Sweet Potato Tartlets / Waves of Flavor - Sukimi and Rice Salad / Ganba "Kametaki"
In the Winter Field_ Spinach and Shellfish / Crab Meat Noodles / Oysters and Carrots / Shrimp Ravioli / Squid and Red Radish
Sea urchin and water parsley ravioli / From the early summer field_ Zucchini and cuttlefish salad / Octopus bouquet / Steamed shrimp with herbs
Fish & Ham / Mountain and Sea_ Rock Oyster / Squid Somen / Jeomguri / Black Sea Cucumber and Rapeseed / Abalone
2. HIROKI YOSHITAKE [Restaurant Sola]
Turnip and crab / White squid and celeriac / Oyster and cabbage / Pufferfish and turnip / Iri risole / Salmon roe sticks
Ham and golden turnips / Veal and scallops / Conger eel and foie gras / Prawns and sea scallops, fried ginkgo nuts, and bavarois
King clams, mussels, clams / lobster, radicchio, white asparagus / scallops, stracciatella, green apple
Salmon, red bell pepper, yellow bell pepper / Octopus, tomato, prosciutto, cheese / Cuttlefish and yellow zucchini
Dodobari and Manganji peppers / Tuna and summer vegetables
3. KAZUHIRO INOUE [Restaurant UOZEN]
Hairy crab, butternut squash / squid tartare / oyster ice cream / monkfish fromage de tête
Sado peony shrimp grilled in a stone pot with bun cream / Sado silk snail, wild ground burdock / mountain trout and goat milk cerve de canut
Bang-eo, cilantro, and Sado tangerine / Red trout and wild vegetable galette / Wild vegetable and red sea bream ba-feuille / Tuna tripe brochette / Silver carp bisque
Rock oysters, yuba / northern pink shrimp, kelp, oxalis, koshihikari salad / grilled cuttlefish in a stone oven, pea française
Grilled flounder in a stone pot, fermented tomatoes, pickled mussel stems / Sado abalone shibe
4. KAORU AIHARA [Simpplicite]
Come here and squid ink / smoked sardines / ikameshi / flounder and curry / crab and amino acids / tuna and sweet potatoes
Pufferfish and lily root / Small arrowhead and ground squid / Oysters / Shirasu and white asparagus / Four-year-old scallops
Salt-grilled shrimp / Sora Bourguignon / Conger eel and cucumber / Black abalone and black truffle / Javari Anchovy
Tuna, clams, and laver / Hairtail meunière
5. SEIICHI HONDA [ ZURRIOLA ]
Sardines Coca / Soft-boiled Octopus, Ink Chips and Piquillo Pepper Crema / Brandada Buñuelo
Monkfish liver confitado, kaffir lime meringue / changuro soufflé / squid and brown onion flan, grilled onion consommé
Arrowheads stuffed with Butipara Negra, thick squid ink sauce / Tuna a la Brasa / Lobster curado
Steamed peony shrimp with amontillado, peony shrimp with sobrasada emulsion / langoustines coated in lard, warm vinagretta
Grilled eel with arroz a banda / zucchini flowers stuffed with saffron consommé, pancetta, and squid
Wild Javari Adobado from the Goto Islands / Hokkaido red snapper suket / Grilled tilefish scales, curry-flavored Basque sidra sauce
◎ Detailed recipe
Detailed image
Into the book
* The seafood dishes introduced in this book!
1.
Dishes made with a variety of ingredients, focusing on seafood.
2.
It is based on Western cuisine such as French, Italian, and Spanish, but
Original cuisine that is not bound by genre or convention.
3.
A dish that brings out the unique flavor and character of seafood.
4.
A cuisine that explores the possibilities and sustainability of local gastronomy.
* How to Focus on Seafood, According to 5 Chefs
“We pursue ‘local food’ that can only be tasted in this region.”
_ pesceco·TAKAHIRO INOUE
“We pursue an “easy-to-understand taste” that can be intuitively tasted and enjoyed.”
_ Restaurant Sola·HIROKI YOSHITAKE
“The theme is “hunting, fishing, and nature.”
“Taste the vitality on a plate”
_ Restaurant UOZEN·KAZUHIRO INOUE
“Expanding the possibilities of French cuisine as an ingredient through ‘aging’”
_ Simplicite·KAORU AIHARA
“A continuous exploration of cooking methods that bring out the true value of seafood.”
_ ZURRIOLA·SEIICHI HONDA
1.
Dishes made with a variety of ingredients, focusing on seafood.
2.
It is based on Western cuisine such as French, Italian, and Spanish, but
Original cuisine that is not bound by genre or convention.
3.
A dish that brings out the unique flavor and character of seafood.
4.
A cuisine that explores the possibilities and sustainability of local gastronomy.
* How to Focus on Seafood, According to 5 Chefs
“We pursue ‘local food’ that can only be tasted in this region.”
_ pesceco·TAKAHIRO INOUE
“We pursue an “easy-to-understand taste” that can be intuitively tasted and enjoyed.”
_ Restaurant Sola·HIROKI YOSHITAKE
“The theme is “hunting, fishing, and nature.”
“Taste the vitality on a plate”
_ Restaurant UOZEN·KAZUHIRO INOUE
“Expanding the possibilities of French cuisine as an ingredient through ‘aging’”
_ Simplicite·KAORU AIHARA
“A continuous exploration of cooking methods that bring out the true value of seafood.”
_ ZURRIOLA·SEIICHI HONDA
--- From the text
GOODS SPECIFICS
- Date of issue: July 10, 2024
- Page count, weight, size: 256 pages | 190*257*19mm
- ISBN13: 9788971908877
- ISBN10: 8971908874
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