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Simmered seabream
Chef Tetsuo Takenaka, Seiwaso, Traditional Kyoto Cuisine2017-10/2017-10
Umami Information Center
Tokyo, Japan
The chef simmered seabream and seasonal small turnips. With a little time and effort, the dish tastes much more delicious. Yuzu is a citrus genuin in Japan which lets us know autumn is coming.
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Details
- Title: Simmered seabream
- Creator: Chef Tetsuo Takenaka, Seiwaso, Traditional Kyoto Cuisine
- Date Created: 2017-10/2017-10
- Location: Kyoto, Japan
- Original Source: umami website recipe_6
- Ingredients Name: seabream backbone, seabream, small turnip, yuzu skin, sake, kombu, mirin, light soysauce, salt
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