- Iri dai いり鯛 (Roasted Sea Bream)
Iri koi 煎鯉 (Roasted Carp)
- Cut the fish slightly thicker than sashimi. Trim half of the fry of tai or koi. Pulverize the other half, add vinegar to irizake and briefly seethe. When you serve it, put in the adult tai and fry and pile shortly after. Simmering too much is bad.
Tai Suruga ni たいするがに (Suruga-style Simmered Sea Bream)
- Make it as above and serve.
Sugiyaki 杉やき (Cedar Cooked)
- Grill tai without seasoning, and add a little vinegar to dashi-tamari. Simmer well and serve. Alternatively, grill it and then fry it in pig’s fat. If you then simmer it, simmer well. This is also called Nanban food.
Nabeyaki なべやき (Pot Cooked)
Hamo no ko iri はもの子いり (Roasted Young Conger Eel)
- Cut tai thick and put it aside. Darken miso in dashi and add to a pot. When it is simmering put it in the [cedar] box. To start with, add the bones and head and simmer. Put the body meat in only briefly. Pour in dobu. Prepare and put in oysters, hamaguri, tôfu, nebuka, or other things outside those.
Tako no Suruga ni たこのするが煮 (Suruga Style Simmered Octopus)
- Drop a little salt or tamari into dashi. Also add a little vinegar and prepare. Make the hamo thicker than for namasu. Add both fry and intestines.
Sakura iri 桜煎 (Roasted Cherry Blossoms)
Su iri 酢煎 (Roasted with Vinegar)
Gosai ni ごさいに
Fukura iri ふくらいり
Sake no iriyaki 鮭のいりやき (Roasted Salmon)
- Wash the octopus well. As it is, add vinegar to dashi-tamari. Boil it well until the suckers are removed. Also called kuro ni (simmered black).
Ni ae 煮和 (Simmered Together)
Namakawa 生かわ (Fresh Skin)
- Make like sugiyaki. Grind up half of the [fish] eggs and put it aside. Put aside the other half as they are. Season with dashi-tamari, put in the intestines and liver with the meat and simmer. When it is about a standing boil, put in the ground and whole eggs. Arrange, and then serve shortly. It is good to add whole sanshô seeds.
Senba せんば (Wharf)
Honenuki ほね抜 (Boneless)
- Skin a wild goose or duck. Bring vinegar to a boil. Pour on 2 hen and put it aside. Alternatively, get the meat ready, pour on 1 hen of vinegar, and cut it. Season with dashi-tamari, and when it has boiled season to taste and put in the fowl and serve as is. Uwaoki: Prepare seri and others. You can also blanch crumbled tai for a topping.
Yudetori ゆで鳥 (Boiled Fowl)
- Cut a wild duck open at the posterior. Remove the bones from the feet to the shoulder. Put egg and kamaboko in the center. Sew up the opening. Simmer in hot water like yudetori, and cut into round slices to serve. Put aside the lower foot and wishbone.
Iritori いり鳥 (Roasted Fowl)
- Simmer with all the bones in dashi-tamari for a long time.
Nobusuma 野衾 (Field Screen)
- Broil the skin of wild duck. Put in dashi-tamari to season. As soon as you can say "jibu-jibu", put in the meat.
Nibitashi にびたし (Simmer and soak)
Isedôfu 伊勢豆腐 (Ise-style Tôfu)
- Tenderize small birds. Simmer briefly as in senba. Break down the meat of the tai and tenderize finely. Pour boiling water over it, fry it and put it aside. Tear a large abalone thinly, and when you blanch this, make it like a bag. At this time, put in dashi-tamari to season. When it is steaming, put in the three things, and when they are mixed, wrap up the inside of the bag. Crumbled egg is good as uwaoki. There are various suikuchi.
Kuzudai 葛鯛 (Kudzu and Sea Bream)
- Grate yamaimo. Break down and grind the meat of tai. Put in 1/3 of the imo. Add egg white to tôfu and grind it up. Grind everything together well one time. Lay a cloth on a cedar board, put it in, and wrap it up. Simmer in boiling water, and cut. Pour on kuzu tamari and serve. Alternatively, it is good to pour on such things as wasabi miso or tori miso. Alternatively, just take tôfu and grind it up suitably. Serve as above.
Tôfu fuwafuwa とうふふわふわ (Scrambled Tôfu)
Ryôridôfu 料理どうふ (Cooking Tôfu)
Preparation method of Ni iro に色 (Red)
Itoko ni いとこに (Simmered Cousins)
Hibari korobakashi ひばりころばかし (Skylark Korobakashi)
Tôfu tamago とうふ玉子 (Tôfu Egg)
Funa no kogori 鮒のこゞり (Jellied Crucian Carp)
- Cut tai as for grilling. Skewer it on bamboo skewers. Boil in hot water, pour on kuzu-tamari, and serve. Kuzu and daikon may also be used as above.
Fu no noppeitô ふののつぺいとう (Noppeitô of Wheat Gluten)
- Drop tamari in taremiso. Simmer until the bones are soft, and place in a draft for two hours. In summer you should add tokoroten.
- Fry fu in oil and cut into large pieces. It is good to serve it as wild duck.
- Tenderize a small bird. Simmer quickly like senba, take it out and put it aside. Grind kamaboko well. Make as large as a soapnut. Roll in the simmered fowl. Season with dashi-tamari .