Recipes

Shirataki Japchae

Thunder Konnyaku

Salmon pickled in nanban

White konjac and vinegared miso

Tonnath style chicken breast

Mackerel can sandwich

Marinated by Sayori

Fluffy fried burdock and yam

Sayori's mille-feuille tailor

Cold pasta with sayori and raw sea urchin

Grilled Sayori with Cheese

Thinly sliced ​​carrots baked with whole grain mustard

Grated carrot and steamed sea bream with sake and tortoiseshell bean paste

Crab and carrot roasted egg

Bloom bean grinding