Bucatar Mas O Menos: The cuisine of Fusao Enomoto

By Fusao Enomoto

Si gakonoBen woZuo tsutaMu De ha60Nian moyatsutekitaLiao Li Ren Sheng Huo noJi Da Cheng toshiteHe kaCan serumonoganaika? mata, Jin Xian Shi niDong iteiruRuo iLiao Li Ren niHe kaadobaisugadekinaika? Jing Yan shitaNian Yue noZhong deKao etakoto, Gan zitakotowoShu itemitamonodesu, shikashiShi Dai totomoniKao eFang moBian Hua shiteirutoSi imasu.

donoyouniShou keQu rukahaGe Ren Yi narutoSi imasugaHe kanoCan Kao ninarebaXi shiidesu.

mata, Liao Li noFen Liang moSi Liu deCan Kao Zhi desunodeZuo ruGuo Cheng deanataFang Zi Shen gaZi Fen noHao miniHe wasetekudasai.

The purpose of making this book is to leave something as a culmination of sixty years of cooking life. Also, can I give some advice to the young cooks who are working now? I wrote down what I thought and felt during the years I experienced, but I think that the way of thinking has changed with the times.

I think each person will receive it differently, but I hope it will be helpful.

In addition, the amount of food is also a reference value in my own way, so please adjust it to your own taste in the process of making.

• Language: English
• Publisher: Page Publishing, Inc.
• Release date: Sep 14, 2023
• ISBN: 9781662463730

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Bucatar Mas O Menos

The cuisine of Fusao Enomoto

Fusao Enomoto

Copyright © 2023 Fusao Enomoto

All rights reserved

First Edition

PAGE PUBLISHING

Conneaut Lake, PA

First originally published by Page Publishing 2023

Japanese to English translation by Kristin Szabo

Photos by Fusao Enomoto

Sushi Chef Special Dishes photos by David Lopez

ISBN 978-1-6624-6372-3 (pbk)

ISBN 978-1-6624-6373-0 (digital)

Printed in the United States of America

Table of Contents

My Own Results

In commemoration of the thirty-seven years since I came to the United States and now more than thirty years since the opening of my restaurant, Sushi Chef, I made this Sushi Chef recipe book with photos.

Technique

History of Food

Appetizers

Apple Salad

りんごのサラダ

Beef Tongue Canapé

牛たん(舌)カナッペ

Calamari Escabeche

イカエスカベシュ

Canapé

カナッペ

Crispy Sushi Canapé

カリカリ寿司カナッペ

Four Cup Appetizers

カップ盛り前菜４種

Mille Feuille Du Daikon (Pickled Daikon)

大根の千枚漬け

Petite Stuffed Cherry Tomatoes

プチトマトの詰め

Three Oyster Dishes

かき料理三種

Veggie Tapas

野菜おつまみ

Yakitori

焼き鳥

Aoyagi

青柳

Yasai Nimono (Boiled Vegetables)

野菜煮物

Soup

Latin American Beef Soup

ラテンアメリカ風 ビーフスープ

Fish

Amaebi Karaage with Sweet Vinegar Sauce

甘エビ唐揚げ 甘酢ソース

Boiled Spiny Lobster with Wasabi Sour Cream

茹でた伊勢海老わさびサークリーム和え

Scallop Risotto Gratin

貝柱リゾットベースグラタン

Steamed Crabmeat Egg Custard

蟹いり蒸しカスタード

Beef

Ox Tongue Miso Stew

牛タンの味噌シチュー

What Is Sushi?

寿司とは？

Sushi

Omakase or Special Assorted Nigiri Sushi

おまかせ握り鮨

Ootoro (Fatty Tuna) Gunkan with Quail Egg

大トロの軍艦、鶉卵そへ

Salmon Cucumber Roll with Masago

鮭のキュウリ巻き

Sushi Roll Party Platter for Special Occasions

パーティ用 巻きもの盛合せ

Unagi Tamagoyaki (Grilled Eel with a Sweetened Rolled Omelet)

鰻玉子巻き

Wagyu Nigiri

和牛

Dessert

Apple Mochi

りんごの餅皮包み

Apple Pie

りんごのパイ

Blancmange

ブランマンジェ

Blancmange Strawberry Yogurt

ブランマンジェイチゴ入りヨーグルト

Crêpes Matcha Chantilly

抹茶入りクリームのクレープ

Feuilletage De Yuzu Cream

柚子クリーム入りおりパイ

French Toast Dessert

デザートとしてのフレンチトースト

Fruit Tart

果物のタルト

Green Tea Cookies

抹茶入りクッキー

Green Tea Pudding

抹茶入りカスタードプディング

Lychee Jelly Delicia

リーチゼリーデリシア

Mango Ice Cream

マンゴアイスクリーム

Peach Melba

ピーチメルバ

Persimmons

柿

Fuyu Persimmon Agar-Agar

富有柿の寒天寄せ

Pumpkin Mousse

カボチャのムース

Sweet Fried Sandwich

スイート揚げサンド

Two-Tone Bavarois

二色 ババロア

Sushi Chef Dishes

Fresh Harumaki Crabmeat Salad

カニサラダの生春巻き

Fresh Harumaki Roast Duck

ローストダックの生春巻き

Hamachi Jalapeño

ハマチハラペニョ

Lobster Tempura Spicy Yuzu Mayonnaise

伊勢エビ天ぷら柚子入りスパイシーマヨネーズ

Pork Belly Sushi Chef Style

豚バラの甘露煮寿司シェフ風

Salmon (or Tuna) Tartare

鮭(または鮪)のタルタル

Sushi Chef Risotto

寿司シェフリゾット

Scallop Yuzu Miso

貝柱の柚子味噌添え

Sukiyaki

すき焼き

Tempura

天ぷら

Yanayka Salad

ジャナイカサラダ

Sushi Chef Sauces

Sushi Chef Sauces

About the Author

Born in Akita Prefecture in Northern Japan, Chef Enomoto was interested in the culinary arts at a young age. He moved to Tokyo, and in 1958 he entered the Tokiwa-ya company, supplier to the Imperial Household Agency (office to the Emperor and Empress and other Imperial Family), where under the tutelage and guidance of Grand Chef Ryozo Satoh, he started his education and training, obtaining his license cook certificate in 1960.

In 1965 he traveled to Caracas, Venezuela, as the Japanese Embassy's attaché, and later that year, to the embassy in Bucharest, Romania.

He went back to Caracas in 1971 to open Kamon Restaurant, Venezuela's first Japanese restaurant with much accolade. With this success, in 1978 he opened Avila Tei Restaurant, which is a fine cuisine Japanese restaurant which, these days, is still open.

Chef Enomoto and his family traveled to sunny South Florida and, in 1991, established Sushi Chef Japanese Restaurant where, in the beginning, it was a Japanese market and a few tables for lunch. As the years went by, Sushi Chef has grown to be one of Miami's hidden treasures for locals to get their Japanese food. Sushi Chef and Chef Enomoto has been amazing its customers with Miami's best Japanese dishes for over thirty years.

My Own Results

In commemoration of the thirty-seven years since I came to the United States and now more than thirty years since the opening of my restaurant, Sushi Chef, I made this Sushi Chef recipe book with photos.

I am grateful for the customers coming to Sushi Chef and my family, who have watched over and have tolerated my ways over the years. Moreover, I would like to further express my gratitude to my employees and the