Chef Okuda Masayuki and sake

 This sake from Tsuruoka region is Happo Seishu Shupponshu, is lightly sparkling and lightly sweet.

 Shoujin ryouri: six small dishes in Yamabushi spirit.

 Sake Junmai Daiginjo Hakurosuishu Dewa 33 matched with the risotto.

 Risotto (italian style rice) with dadachamame (edamame or soy beans) and prawns.

 Salmon lightly cooked at 40° (centigrade) courgettes, edamame, served with cooked fishbone.

Sake Tokubetsu Junmaishu Tomizu matched with the dessert.
Chef Okuda Masayuki of restaurant "All-ché-cciano", in Tsuruoka City, Yamagata Prefecture.
The Japanese Yamagata Prefecture presented in Milano, in occasion of the Expo, some of their culinary products. Chef Okuda Masayuki in his recipes use traditional food of this rich of quality ingredients region, for Italian style cusine and create very interesting recipes and very tasty dishes.
Photo taken with Micro Nikkor 105 mm. lens at ƒ 3 in natural light from a window and white balanced, the portrait too.


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