Five top chefs gather! Transcending genres, they showcase their signature dishes! The "Culinary Improvement Committee," a new initiative aiming to inspire and energize the culinary world, is launching!

This time's participating chefs are...
Japanese Cuisine: Masahiro Kasahara ("Sanpiryoron")
Japanese Cuisine: Akihiko Murata ("Suzunari")
Chinese Cuisine: Ryosuke Tamura ("Jika itsuka")
French Cuisine: Kazunari Nakamura ("La Bonne Table")
French Cuisine: Yusuke Goto

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▪️More than you expect for the price! Braised Chicken (3-4 servings) *Made by Chef Murata

[Ingredients]
2 chicken thighs, 200g rice koji, 300cc soy sauce, 200cc hojicha tea, a little mustard

[Instructions]
① Sterilize a bowl or storage container with alcohol.
Add the rice koji that has been loosened by hand.
*Soaking it in lukewarm water before use will prevent grains from remaining.
② Add the soy sauce and mix well.
Cover lightly with a lid or plastic wrap.
Let it ferment at room temperature for about a week.
*Mix about once a day and add more soy sauce if it gets low.
After a week, store in the refrigerator.
③ Clean the chicken, cut it in half, and put it in a frying pan.
Rub in the prepared soy sauce koji (2 tablespoons).
Cover with plastic wrap and let it sit for about 15 minutes. ④ Add roasted green tea (200cc) *Water can be used instead

Add soy sauce koji (1 tablespoon) and bring to a boil

With the lid off, simmer for about 10 minutes, turning occasionally.

⑤ Cut into bite-sized pieces and arrange on a plate

Serve with mustard.

■Stylish Peach Pasta (2 servings) *Recipe by Chef Nakamura

【Ingredients】
200g pasta, 1 peach, 1 tomato, 1/4 red onion, 1 lime, mint (to taste), yuzu pepper (to taste), olive oil (to taste), a pinch of salt

【Instructions】
① Remove the stem from the tomato

Finely chop and place in a bowl

Add yuzu pepper (2 teaspoons) and mix.

Finely chop the red onion and add

Add salt (a pinch) and mix.

② Bring water to a boil in a pot, add about 1.5% salt,

cook the pasta for 1 minute longer than the package instructions,

rinse with cold water, and chill in ice water.

③ Place the pasta in the bowl from step ①,

add olive oil (to taste), and mix with the sauce,

squeeze in a slice of lime, and serve on a plate.

④ Remove the pit from the peach,

cut into wedges, peel, and arrange on a separate plate,

sprinkle with mint leaves,

squeeze in a slice of lime, and drizzle with olive oil.

■Spicy Beef with Mintia (2-3 servings) *Recipe by Chef Tamura

[Ingredients]
300g thinly sliced ​​beef shoulder roast, 1 bunch of green onions, 1 cucumber, 1/2 bunch of cilantro, a suitable amount of mint, 1/2 teaspoon commercially available chili bean paste, 4 tablespoons sesame oil (other oils can be used), a pinch of salt

A (1.5 tablespoons soy sauce, 1.5 tablespoons vinegar, a pinch of sansho pepper)

① Cut the green onions into approximately 10cm lengths.

Finely chop the remaining root ends.

Cut the cucumber into three equal lengths and then julienne.

Finely chop the stems of the cilantro.

Cut the thinly sliced ​​beef into approximately 15cm lengths.

② Heat chicken broth (or water) in a pot to 70-80°C and add about 1% salt.
Quickly dip the beef in the broth and remove to a tray.
Pat the excess water with kitchen paper.
Wrap the green onions and cucumber in the beef.
Cut in half lengthwise and arrange on a plate.
③ Place the finely chopped green onions and cilantro stems in a bowl.
Add the chili bean paste (1/2 teaspoon).
④ Heat sesame oil (4 tablespoons) in a frying pan.
Heat until steaming.
Pour over ③ and mix. Add A to make the sauce.
⑤ Pour the sauce from ④ over ②.
Sprinkle with roughly chopped mint.

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