Ingredients:

2 1/2 cup Glutinous rice
1/4 cup Azuki beans
1 tbs Black sesame seeds
2/3 tsp Salt

Methods:

* Wash rice and soak in water for 2 hours. Drain. Place azuki beans in pot and cover with water. Bring to a boil and drain. Add three cups of fresh water and simmer for 30 minutes. Do not overcook. Beans should retain a slight hardness. Pinch bean between fingers to test. Drain and retain the water. Add additional water to make 1 3/5 cups. Put rice, azuki beans and the 1 3/5 cups retained water in a heavy saucepan and mix.
* Cover with a tight fitting lid. Bring to a boil; reduce heat and simmer for 10 minutes. Mix quickly and then simmer for an additional 10 minutes. Turn heat to high for a few seconds to evaporate excess water. Remove from the heat and remove lid. Mix rice gently folding from the bottom up. Sprinkle with roasted sesame seeds and salt. Serve immediately. This is also good cold.

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Ingredients:

12 x Clams
1 lb Sea bass, cubed
1 piece dried kelp
1/4 cup Soy sauce
2 tbs Mirin (sweet rice wine)
12 x Shrimp
1 x Fish cake, cut into cubes
1 lb Fresh mushrooms
2 x Heads lettuce
1 x Tofu cake, cubed

Methods:

* Steam clams. Save broth and add water to make one quart of liquid. Pour into large pot, add all ingredients. Boil gently until lightly cooked.
* Serve in four individual bowls.

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Ingredients:

1 cup Sake
10 x Shiso leaves
20 med Shrimp peeled, deveined
1/2 cup Sushi Rice
4 tbs Low-sodium soy sauce
4 tsp Prepared wasabi paste

Sushi Rice:
1 1/2 cup Short or medium grain rice
3 tbs Rice vinegar
1 tbs Sugar
1 1/2 tsp Kosher salt

Steamed Mizuma:
1 lb Mizuna or other mild spicy greens such as baby kale or arugula
Kosher salt
Freshly ground pepper

Methods:

* In a large saucepan, combine the sake with 1 cup of water and 2 shiso leaves, and bring to a boil. Reduce the heat, and simmer. Add the shrimp, and poach until light pink and the tails are curled, 3 to 5 minutes.
* For each serving, spread 2 tablespoons sushi rice in a rectangle. Lay 2 shiso leaves on top, and arrange 5 shrimp, tail-end up, on the shiso leaves. Serve with 1 tablespoon soy sauce and 1 teaspoon wasabi paste.

Sushi Rice: Place the rice in a bowl, and gently rinse with cold water three to four times. Transfer to a strainer, and let rest about 20 minutes. Heat the vinegar, sugar, and salt in a nonreactive pan over medium heat, stirring until the sugar and salt are dissolved. Set aside.

*Place the rice and 1 1/2 cups of water in a saucepan. Simmer, cover, and cook over very low heat until the rice is tender and the water evaporates, about 20 minutes. Transfer the rice to a bowl, and toss with the vinegar mixture. For each serving, spoon a 1/2 cup of rice into a small cylindrical container lined with plastic wrap. Turn the rice onto a plate, remove the wrap, and smooth the rice. (Makes 3 cups)

*Steamed Mizuma: In a large pot over high heat, bring 2 cups of water to a boil. Place the mizuna in a steamer basket, place in the pot, cover, and steam until wilted, about 3 minutes. Drain and squeeze out excess water. Add salt and pepper, mold into twelve squares, and divide among four plates.

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Ingredients:

3 lb boneless pork belly
2 tbs vegetable oil
1 cup milk
3 1/2 oz fresh ginger peeled, and thinly sliced
2 1/2 cup dashi or chicken stock
3/4 cup sake
3 tbs Splenda
4 tbs dark soy sauce
4 x green onions

Methods:

* Cut the pork into 1 1/2-inch cubes. Heat the oil in a large frying pan or wok and stir-fry the pork in batches until lightly browned. Transfer the pork to a colander and pour boiling water over the pork to remove the oil.
* Transfer the pork to a large pot. Add the milk, half of the sliced ginger and enough water to comfortably cover the pork. Bring to a boil, reduce to a simmer and cook, partially covered for 40 minutes.
* Remove from the heat and still partially covered with a lid, let a very thin stream of cold tap water pour into the pot to cool the pork. Let the water trickle into the pork for 20 minutes. Drain the pork and remove the ginger.
* Return the pork to the pot and add the remaining ginger, chicken stock and sake. Bring to a boil and turn down to a simmer, partially covered with a lid. Simmer for 15 minutes. Add the Splenda and cook for 15 minutes longer. Add the soy and cook for 5 minutes. Cut the green onions into 1-inch pieces, add to the pot and simmer for 2 minutes longer.

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Ingredients:

4 x eggs
1 x hanpen (pureed and steamed fish cake)
1/2 cup dashi soup stock
1/2 cup sugar
2 tsp soy sauce
1/2 tsp salt

Methods:

* Put hanpen cake in blender and chop well.
* To blender, now add soup stock, sugar, salt, soy sauce, and eggs; stir well.
* Pour this mixture into a flat slightly-oiled baking pan and bake for 15 minutes at 250 degrees.
* Take the omelet out from the pan when it’s still hot. Now place the omelet on top of a bamboo mat and roll it. Leave alone until it cools.
* Remove the bamboo mat and cut the omelet into half inch slices.

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Ingredients:

1 tbs butter
12 x marshmallows
2 cup crispy-toasted rice cereal
4 sqr fruit roll-ups - (4 1/2″ ea)
6 x assorted licorice or fruit twist sticks halved crosswise

Methods:

* Melt butter in a medium saucepan over low heat. Add marshmallows and stir until completely melted. Remove from the heat and stir in the cereal until completely coated.
* On a flat surface, unroll fruit roll-ups. Spread the cereal mixture equally over each roll-up, covering the entire surface and packing down flat. Place 3 different colored fruit twists or licorice in the center of each and roll into a log, sealing where the ends meet.
* Gently squeeze into a solid cylinder about 1 inch in diameter. Trim the ends and slice with a serrated knife into 1/2-inch pieces. Serve, or store in an airtight container until ready to serve.

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Ingredients:

1/2 lb boneless beef round roast sliced
8 x lemon slices
1/2 bn straw mushrooms (enoki-dake)
1/4 x carrot
4 x okra pods
1/4 lb boiled bamboo shoots
4 x lemon slices
Cooking oil as needed

Marinade:
2 tbs soy sauce (shoyu)
2 tbs sake (Japanese rice wine)
2 tsp ginger juice

Soaking Liquid:
1 cup kelp-flavored fish stock (nidashijiru)
1 tbs sweetened cooking sake (mirin)
1 tbs sake
1 tbs light color soy sauce (usukuchi-shoyu)

Garnish:
3 tbs lemon juice
3 tbs soy sauce
4 x lemon slices

Methods:

* Mix ingredients for marinade, add beef and let sit for 20 minutes.
* Pare and cut carrots into 1/4-inch slices. Cut out with cookie cutters as desired. Boil quickly in a potful of water.
* Cut off and discard straw mushroom roots. Rinse mushrooms well and break into several bunches.
* Cut bamboo shoots into 1/4-inch slices. Mix ingredients for soaking liquid, add bamboo shoots and let sit.
* Sprinkle salt over okra and roll on cutting board to smoothed surface. Boil okra quickly. Cut lengthwise into halves if large.
* Preheat oven to about 450 degrees. Lightly grease aluminum foil with cooking oil. Place beef, carrots, mushrooms, bamboo and okra on foil and put 4 lemon slices on top. Wrap tightly and roast for 8 minutes (when roasting in high-speed gas oven).
* Mix ingredients for garnish and add the 4 lemon slices.
* Place all on serving plate with the garnish.

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Ingredients:

2 cup uncooked rice
8 x shiitake mushrooms (or other type if not available)
2 x carrots
1/2 cup dashi
2 tbs soy sauce
2 tsp sugar
2 tbs sake

Methods:

* Wash the rice. Let sit in water for half an hour. Bring to a boil, then simmer for 15 minutes. Remove from heat and let sit, covered, for another 15 minutes.
* Slice the mushrooms. Shred the carrots. When the rice is done, mix in the vegetables. Add dashi, soy sauce, sugar and sake. Stir in, and cook until the flavors are well blended. Serve hot.

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Ingredients:

3 cup Kombu dashi
1 tbs Sake
1 tbs Soy sauce
2 cup Uncooked rice
1 cup Fresh or frozen green peas

Methods:

* Combines dashi, sake and soy sauce. Add rice, let stand for one hour. Cook as in sashimi section. Add peas. Mix and serve.

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Ingredients:

1 cup Boiling water
1 oz Dried shiitake mushrooms
3/4 cup Wild rice, uncooked
1 tbs Dark sesame oil
1/2 cup Chopped onion
3/4 cup Long-grain rice, uncooked
3 tbs Low-sodium soy sauce
5 tsp Sesame seeds, toasted

Methods:

* Combine water and mushrooms; cover and let stand 20 minutes. Drain, reserving mushroom liquid; add water to reserved liquid to yield 3 cups.
* Discard mushroom stems. Thinly slice mushroom caps; set aside.
* Rinse wild rice in 3 changes of hot water; drain. Heat oil in a saucepan over medium heat until hot. Add mushroom and onion; saute 5 minutes or until tender. Add reserved mushroom liquid; bring to a boil. Stir in wild rice.
* Cover, reduce heat, and simmer 40 minutes. Stir in long-grain rice; cover and simmer 20 minutes or until tender. Remove from heat; stir in soy sauce.
* Sprinkle with sesame seeds.

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