Tray Tsunagu
New project, a total of 44 anti-ageing recipes are presented together with serving dishes using kaba-zaiku.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
Corn contains vitamins B1 and E, pantothenic acid, potassium, dietaryfiber, niacin, and folic acid. The germ, in particular, also contains B vitamins and vitamin E, which has strong reducing properties. In addition, potassium is believed to balance the body, and magnesium aids in the function of enzymes in the body. Sweet corn is made into a creamy sauce and served in cold cappellini for a refreshing meal.
Anti-aging foodstuffs Sweet Corn
<Ingredients> For 2 servings
1 sweet corn cob
50ml fresh cream
50ml milk
1/2 teaspoon consommé (granulated)
Salmon roe to taste
200 g cappellini
2 tablespoons EV olive oil
A pinch of black truffle salt (to taste)
＜How to Cook＞
1. Boil and peel the sweet corn.
2. Except for a little corn for garnishing later, combine the rest with the cream and milk in a blender.
3. Heat the two ingredients in a saucepan, add the consommé, season to taste, reduce slightly, and refrigerate.
4. Boil the cappellini, cool in cold water and drain.
5. Combine the capellini with step 3, place on a dish, drizzle with olive oil and truffle salt, top with salmon roe and corn for garnish.
Download this recipe's PDF File (English)
New project, a total of 44 anti-ageing recipes are presented together with serving dishes using kaba-zaiku.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
Corn contains vitamins B1 and E, pantothenic acid, potassium, dietaryfiber, niacin, and folic acid. The germ, in particular, also contains B vitamins and vitamin E, which has strong reducing properties. In addition, potassium is believed to balance the body, and magnesium aids in the function of enzymes in the body. Sweet corn is made into a creamy sauce and served in cold cappellini for a refreshing meal.
Anti-aging foodstuffs Sweet Corn
<Ingredients> For 2 servings
1 sweet corn cob
50ml fresh cream
50ml milk
1/2 teaspoon consommé (granulated)
Salmon roe to taste
200 g cappellini
2 tablespoons EV olive oil
A pinch of black truffle salt (to taste)
＜How to Cook＞
1. Boil and peel the sweet corn.
2. Except for a little corn for garnishing later, combine the rest with the cream and milk in a blender.
3. Heat the two ingredients in a saucepan, add the consommé, season to taste, reduce slightly, and refrigerate.
4. Boil the cappellini, cool in cold water and drain.
5. Combine the capellini with step 3, place on a dish, drizzle with olive oil and truffle salt, top with salmon roe and corn for garnish.
Download this recipe's PDF File (English)