Epicurean, the origin of epirecipe, is a word that means gourmet or esophagealism.
The epi recipe began in 2009. We released the content in 2011.
There are many information sites out there about delicious food and gourmet food, but we hope that you will be able to publish recipes from top chefs for the future and enjoy the chef's tastes at home. "With this in mind, the three starter chefs taught us not only recipes for cooking, but also everything from how to make seasonings to be used in recipes, how to choose ingredients, and how to prepare them.
As we mark the 13th year since the original release, our editorial department
has begun reorganizing the recipes, measuring each piece of disclosed recipes and recreating them in the kitchen office.
Users should try imitating it first.
Then, try adding your own arrangements.
Furthermore, you can actually try out the restaurant where the finished dish tastes like when it is put into the hands of a chef.
We hope you will be able to experience these kinds of fun through epi recipes.
With our new Epi Recipe, we will also plan real communication with users who love delicious food.
Prior to the release of this site, the best person to understand was chef Kataoka Mamoru, a ristorante Alporto, who is also well-known on television programs, such as "Gohan Japan," "Rumor! Tokyo Magazine," and "Hirunandesu!"
Furthermore, the chef introduces the late Tamura Takashi of Tsukiji Tamura and
Chef Wakiya Tomoku, who runs several famous Chinese restaurants, including the late Tamura Takashi of Tsukiji Tamura and "Wakiya Isshobi Charo."
The approximately 3,000 recipes have been transcribed one by one by epi recipe members, professional photographers, and measuring and writing writers.
What's amazing about the chefs at EpiRecipe is that "not only filming, but everyone who gathers will also serve delicious food."
When taking photos of cooking magazines, dry ice is placed under the meat to create smoke, and tomatoes are covered in nail polish or oil to glaze. It seems that you can't eat after the filming is over, but there is no such compromise in epi recipes. Make it delicious, and after the filming is over, the staff members enjoy it deliciously. During the middle of filming, for noodle dishes, they sometimes offer a dish with a bowl of dishes saying, "Come on, eat now!" When the photographer hastily finished taking the photo, everyone will "eat." By the time the day's filming was over, all the staff were full and I was recording the recipes.
In EpiRecipes, we will begin with recipes from three chefs, and also introduce various chefs to appear, and expand the range of content by increasing the number of recipes that we would like to pass on to the next generation as professionals. We hope that everyone can enjoy the authentic dishes they prepare at the restaurant. I would like you to check it out.
The renewed version of epirecipe also includes a "column" content unique to the editorial department.
We hope you will enjoy it as a daily menu catalog, including introducing cooking ingredients and cooking at home using them
Special Thanks
Kataoka Mamoru
Italian Cuisine
Ristorante Alporto
Owner Chef Wakiya Tomoru
Chinese Cuisine
Wakiya Issei Charo Owner Chef
Tamura Takashi (deceased)
Tsukiji Tamura is scheduled to open at a new store in 2024 by Yoda Yuji, the fourth owner.
Photografer
Studio If Mori Shigeta
Member
Imanishi Machiko
Ikeda Medical
January 25, 2024
