伊勢海老

"For sashimi, slice and set aside, representing it as if it were still in the sea; for sashimi, sprinkle a little salt on the surface as if it were the sea, and also prepare a dish of brine and salt as if it were seaweed. Again, capture it as if underwater, let a little of its juice float, and place a piece of its flesh on a tray. Using a kitchen knife, make a horizontal cut, neatly arranging it, then split it in two. Sprinkle a bit of the liquid used for simmering ginger and add a little sake. Next, garnish with wasabi. Another dish is called 'arai,' where the meat is quickly rinsed, currently referred to as 'shiro.' Alternatively, you may boil, peel off the shell, and sprinkle with sake. Use seaweed salt to enhance the color, and present it as though it were in the sea."

The recipe is written in a compressed, telegraphic style typical of early Edo-period cookbooks. Cooking texts of the time assume familiarity with ingredient handling and context, offering minimal measurements and sometimes omitting step-by-step instructions or exact ingredient amounts. Variants are casually referenced, reflecting oral traditions and the flexibility expected in the hands of practiced cooks. Many terms—such as 'arai,' 'shiro,' and 'as if from the sea'—are poetic idioms still used in Japanese culinary arts. Spellings reflect Early Modern Japanese; words and expressions may differ from modern usage, but intent is clear to chefs steeped in the period's culinary language.