Murayama Yayoi

  • Home
  • Murayama Yayoi

Murayama Yayoi Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Murayama Yayoi, Magazine, .

Mory Sacko honed his culinary skills in Paris, and in 2020, in recognition of her work on the popular French TV show Top...
04/03/2022

Mory Sacko honed his culinary skills in Paris, and in 2020, in recognition of her work on the popular French TV show Top Chef, she founded the “Mosuke”restaurant there.
He says that what he loves about Japanese ingredients is that even though the ingredients used are very simple, the time and effort put into them can make all the difference.
He brings together West African cooking methods, Japanese ingredients, and the French style aesthetics he was trained in to create his own unique cuisine.
In 2021, he was awarded a Michelin star for his bold cuisine, which is a dialogue between three cultures: French, West African and Japanese.

Mr. Daisuke Hayashi is a leading individual in the world of Japanese cuisine, engaged as Japanese Cuisine Goodwill Ambas...
04/03/2022

Mr. Daisuke Hayashi is a leading individual in the world of Japanese cuisine, engaged as Japanese Cuisine Goodwill Ambassador from 2019, and who has overseen the serving of Japanese cuisine to heads of state, and flight meals in first and business classes. At the end of last year, looking for his chance, Mr. Hayashi came to London for an interview at the Kaiseki restaurant “Roketsu” that he would become involved in. Before the restaurant opens, scenes of preparation are streamed on the restaurant’s Instagram. There is deep care and attention paid not just to the cuisine, but also to the details of the restaurant interior, and the restaurant is causing a stir, drawing interest from many gastronomists.

04/03/2022

［Rice flour Pan con tomate]

Pan con tomate is sometimes called the soul food of the Catalonia region of Spain.
Mixing in rice flour gives it a texture that is crunchy on the outside, and springy on the inside.
Japan-produced rice flour that melts in the mouth has the faint sweetness of rice and gives depth to flavors, making it ideal for use in breads and cakes.

Ingredients(4 servings)

Strong flour:240g
Rice flour:60g
Salt:6g
Live yeast:6g
Water:195cc
Tomatoes:2
Rice flour (to sprinkle on the surface of the dough):Sufficient amount
Extra virgin olive oil:Sufficient amount
Salt:To taste

Steps: 1. Add the strong flour, rice flour, salt, live yeast and water to a bowl, and knead thoroughly so that gluten appears. Ensure the dough after kneading is at a temperature of around 28 degrees celsius.
2. Make the dough into a round and place in a bowl, wrap it with cling film and allow to leaven at room temperature for around 60 minutes. Manage the temperature so that it has doubled in size after 60 minutes.
3. Reshape the primarily leavened dough into a round, and place the dough on an oven baking sheet. Cover with an upside-down bowl, and allow to leaven at room temperature for 50-60 minutes until the dough has doubled in size.

4. Once the secondary leavening is complete, sprinkle rice flour onto the surface of the dough, and bake it in a preheated oven at 220 degrees celsius for approximately 24 minutes.

5. Once it is baked, place onto a cooling rack, and cool at room temperature until the residual heat has gone.

6.Cut into 1.5cm to 2cm slices.

7.Grill in a toaster or in a 240 degree celsius oven until golden brown.

8.Halve the tomatoes crossways, and smear across the surface of the toasted bread.

9.Arrange on a plate, season with extra virgin olive oil and salt, and serve.

［ellowtail Salsa Verde]Japan-produced yellowtail with its ample fat and soft flesh is ideal for stews.This is a simple r...
03/03/2022

［ellowtail Salsa Verde]

Japan-produced yellowtail with its ample fat and soft flesh is ideal for stews.
This is a simple recipe, but by boiling it together with short-necked clams and vegetables, its tastiness becomes concentrated, and is finished with a richly aromatic sauce.

Ingredients(4 servings)

Yellowtail fillet:480g
Strong flour:Sufficient amount
Olive oil:Sufficient amount
Onion:120g
Garlic:1 clove
White wine:70cc
Short-necked clam:240g
Water:240cc
Italian parsley:20ｇ
Salt:To taste
Pepper:To taste

Steps: 1. A dish with the concentration of seafood tastiness.
2. Soak the clams in salted water for half to a whole day and flush them of sand.
3. Finely chop the garlic, onion and leaf parts of the Italian parsley.

4. Pour olive oil into a pan, fry the garlic, add the onion and fry on a low heat slowly until they soften and the water content has gone.

5. Add the white wine, put on a high heat and evaporate off the alcohol. When the alcohol has evaporated, add the water, bring to the boil, and add the Italian parsley.

6.Add the yellowtail and clams to the pan, bring to the boil and heat on a low heat.

7.Pile on a plate and serve.

02/03/2022

［Slow-boiled egg and seafood appetizer]

This recipe makes the most of the characteristics of Japanese eggs, which are managed in a thoroughly sanitary environment and are safe to eat raw. In addition to white soy sauce, you can also use soy sauce or Men-tsuyu. This is a great appetizer for home parties and other occasions.
We also recommend combining Onsen Tamago with a variety of dishes such as salads and pasta.

Ingredients(6 servings)

Japan-produced eggs:６
White dashi soy sauce:100ml
Water:100ml

[Topping]
Sea urchin:100g
Caviar:6g
Spring onion:１
※The toppings are for reference only and can be adjusted according to your taste.

Steps: 1. Place the water in a pan and bring to the boil. When it has boiled, turn off the heat, and put in the eggs straight from the fridge. 2. Replace the lid and leave for 16 minutes. 3. Cool at room temperature until the residual heat has gone, then place in fridge.
4. Mix the water (100ml) and white dashi (100ml).
5. Break the eggs into a bowl, add caviar, sea urchin and spring onion to top, and serve.

Popular Boulangerie and Patisserie “Maison Landemaine” operates 20 outlets in France, and four in Tokyo. Then, last year...
01/03/2022

Popular Boulangerie and Patisserie “Maison Landemaine” operates 20 outlets in France, and four in Tokyo. Then, last year, it opened its entirely vegan shop “Land & Monkeys” that offers 100% vegetable-based products. It instantly became talked about, with the popular item of the shop being a semi-hard bread made using rice flour produced in Kagoshima Prefecture. The owner and bread artisan, Yoshimi Ishikawa, has confidence in it, having worked on developing it from rice flour yeast she grew. Yoshimi came across rice flour in 2018, when she was appointed Japanese rice flour ambassador for The Japan Food Product Overseas Promotion Center (JFOODO), in order to help spread rice flour within Europe.

Address


Website

Alerts

Be the first to know and let us send you an email when Murayama Yayoi posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Videos

Shortcuts

  • Address
  • Alerts
  • Videos
  • Claim ownership or report listing

  • Want your business to be the top-listed Media Company?

Share