料理動画

Salad Basics

"Salad Basics" by Chef Yasunori Muto of "Eme."
This covers everything from how to handle leafy greens, to making emulsion dressings, mixing, and plating, explained step-by-step.

Here are the ingredients used:

・Ogawamachi, Saitama Prefecture - Kaze no Oka Farm Salad Vegetable Set
・Treviso
・Frill Lettuce
・Tasmanian Whole Grain Mustard

＜Dressing＞
・Dijon Mustard
・White Wine Vinegar
・Sherry Vinegar
・Lemon Juice
・Pure Olive Oil
・Salt

Soup Basics

"The Fundamentals of Soup" by Chef Yasumichi Muto of "Eme."
We will explain each step, from how to make fond de volaille to cooking vegetables, blending, and finishing.

Ingredients used:

<Chicken Stock (Fond de Volaille)>
・Chicken carcass
・Chicken wings
・Bay leaf
・Peppercorns
・Leek greens
・Carrot peels
・Onion peels

・Ogawamachi, Saitama Prefecture Seasonal Vegetable Set A (5-7 types)
・Carrots
・Oil
・Butter
・Milk
・Fresh cream
・Salt
・Cardamom cream
・Parsley oil
・Dukkah

Basic Fish Dishes

"Eme" Basic Fish Cookery by Chef Yasunori Muto.
From basic fish preparation (filleting and portioning) to kelp marinating, thinly slicing, sauce composition, and plating, each step is explained in detail.

Ingredients used are as follows:

・Setouchi Sea Akashiura Fishing Port Seasonal Seafood Sampler Set (4-6 varieties, approx. 2kg)
*Red sea bream is used in the video.
・Olive oil
・Kombu (kelp)
・Salt

＜Carpaccio Sauce＞
・Honey
・Colatura (fish sauce)
・Lemon juice
・First dashi from bonito flakes*①
・Olive oil
・Capers
・Sun-dried tomatoes
・Beets
・Cherry tomatoes
・Parsley oil*②
・Marigolds

*①
1. Soak the kombu for 30 minutes.
2. Heat over very low heat, and when bubbles appear around the edge and it reaches about 85°C, add the bonito flakes and turn off the heat.
3. Once the bonito flakes sink, strain with a sieve and it's done.

*②
1. Wash the parsley and thoroughly drain the water.
2. Put the parsley in a blender, add enough oil of your choice to cover the parsley, and blend until smooth (we used pure olive oil this time).