Gastronomixs

Camellia and koji

At the start of his career, Yoshihiro Narisawa worked in several of the best kitchens in Europe, including those of Paul Bocuse and Joël Robuchon. In 1996 he returned to Japan where he opened his first restaurant, La Napoule, located in Kanagawa, the capital of Yokohama. He later opened a similar restaurant under a new name: Narisawa.

Yoshihiro's cooking style is known as Satoyama, which is a Japanese term for the forested regions nestled between the mountains and agricultural areas in the south of Japan. In Yoshihiro's kitchen, food waste is kept to an absolute minimum and all ingredients are treated with the utmost respect. Yoshihiro also works closely with local fishermen, from whom he tries to purchase as exact amounts as possible.

Narisawa has been awarded with two Michelin stars and has featured on the list of Asia's Top 50 Best Restaurants since 2013. He also represented Japan as a member of the panel of judges on the American cooking competition Final Table, which was shown on Netflix. Yoshihiro is considered as one of the founders of Japanese gastronomy and serves as an example for many young Japanese chefs.

Creation by Yoshihiro Narisawa, Narisawa restaurant, Tokyo, Japan.

Camellia and koji

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,900 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

5

 

camellia flowers

125

g

water

38

g

honey

20

g

yuzu, juice

150

g

camellia flower syrup

38

g

honey

20

g

yuzu, juice

20-30

 

camellia flowers

As needed:

 

camellia flower syrup

10

g

baking soda

100

g

water

20-30

 

camellia flowers

200

g

camellia flower syrup

9

g

agar-agar

150

g

sticky rice

250

g

water

150

g

koji rice

140

g

water

100

g

sake kasu

100

g

fermented rice

As needed:

 

water

1

kg

yuzu

2

 

camellia branches

50

 

camellia flowers

160

g

water

44

g

yuzu, juice

30

g

honey

9

g

agar-agar

Preparation method: camellia flower syrup
  • Remove the petals from the flower, so that you are left with only the centre of the flower.
  • Cook the pistil in boiling water for 30 minutes until the water is fragrant.
  • Dry the pistils well with kitchen towel.
  • Cook them as standard and add the leaves of the flowers and the yuzu juice until the water turns red.
  • Add the honey to the water mixture.
Preparation method: syrup for camellia flower confit
  • Mix the flower syrup with the yuzu juice and the honey.
Preparation method: camellia flower confit
  • Pull vacuum the syrup with the petals of the flower.
Preparation method: Camellia flower leaf vein
  • Bring the water and the baking soda to the boil in a high-pressure pan and add the leaves.
  • Cook over low heat for three hours.
  • Remove the leaves from the from the pan and rinse them in water.
  • Place the leaves in warm water and start gently pulling away at the leaf until only the veins of the leaf remain.
  • Rinse well under water.
Preparation method: camellia flower leaf vein crisps
  • Mix all the ingredients together.
  • Pull vacuum the leaf veins with kome-ame syrup.
  • Place them neatly on a baking mat and dry in the oven at 60°C for seven hours.
Preparation method: camellia flower jelly
  • Mix the syrup with the agar-agar and leave to boil for a few minutes, so that the agar-agar can thicken.
  • Set aside and leave to cool down well, allowing a jelly to form.
Preparation method: fermented koji rice
  • Cook the sticky rice in 250g water.
  • Mix the cooked rice with 140g water and reduce the temperature to 60°C.
  • Add the rice to the koji and ferment at 55°C for ten hours.
Preparation method: fermented rice jam
  • Place the rice in an evaporator.
  • Reduce to 30hPa and cook under 40°C, so that the enzymes, created during fermentation, don't break down.
Preparation method: sake kasu sauce
  • Mix the sake kasu, fermented rice, and water in a juicer until it reaches the thickness of a paste.
Preparation method: camellia flower charcoal with yuzu
  • Peel the yuzu and slowly grill over charcoal until they blacken.
  • Place the stalks and leaves of the camellia flowers in the oven at 200°C until they have blackened too.
  • Mix 3g of the yuzu charcoal powder and 0.2g of the camellia flower charcoal powder.
Preparation method: yuzu jelly
  • Bring the water and yuzu to the boil and allow to cool down.
  • Mix the honey and the agar-agar and add the yuzu water.
  • Heat the mixture up to 80°C and allow to cool down.

Previous page