Ingredients

• 4 cups dashi (or light vegetable broth)
• 3 tbsp miso paste (white or red)
• 150g silken tofu, cubed
• 1 sheet wakame (dried), rehydrated and chopped
• 2 scallions, sliced. Optional: enoki mushrooms

Instructions

1. Heat dashi to a gentle simmer. Do not boil after adding miso
2. Ladle a little hot dashi into a bowl, whisk in miso until dissolved
3. Return to pot. Add tofu and wakame, heat through
4. Serve in bowls, top with scallions

Ingredients

• 2 cups cooked short-grain Japanese rice (warm)
• Fillings: flaked salmon, umeboshi, or tuna mixed with mayo
• Salt. Nori sheets, cut into strips

Instructions

1. Wet hands, salt lightly. Take a handful of rice, make a well, add a little filling
2. Shape into triangle or ball, pressing firmly
3. Wrap with nori strip when ready to eat (so it stays crisp)

Ingredients

• 4 salmon fillets
• 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 tbsp sugar
• 1 tsp grated ginger, 1 clove garlic, minced
• 1 tbsp cornstarch mixed with 1 tbsp water (optional, to thicken)
• Sesame seeds, scallion

Instructions

1. Mix soy, mirin, sake, sugar, ginger, garlic in a small pan. Simmer 5 min. Optional: add cornstarch slurry to thicken
2. Pan-fry or bake salmon until almost done. Brush with teriyaki, finish under broiler or in pan until glazed
3. Garnish with sesame and scallion. Serve with rice and vegetables

Ingredients

• Broth: chicken or pork bones, ginger, garlic, scallion, 1/2 cup soy sauce, mirin, dashi
• Chashu: pork belly, rolled and tied, braised in soy, mirin, sugar, water 1.5 hours
• 4 servings ramen noodles, 4 soft-boiled eggs (marinated in soy/mirin), nori, scallion, bamboo shoots (optional)

Instructions

1. Simmer broth ingredients 2 hours. Strain. Season with soy and mirin
2. Slice chashu thin. Cook noodles per package. Soft-boil eggs, marinate 30 min in soy-mirin
3. Assemble: noodles in bowl, ladle hot broth, top with chashu, halved egg, nori, scallion

Ingredients

• 30 gyoza wrappers
• 250g ground pork, 2 cups finely chopped cabbage, 2 scallions, 2 cloves garlic, 1 tsp ginger
• 1 tbsp soy sauce, 1 tsp sesame oil, salt, white pepper
• Dipping sauce: soy, rice vinegar, chili oil

Instructions

1. Mix filling. Place 1 tsp filling on each wrapper, fold in half, pleat edge
2. Heat oil in nonstick pan. Place gyoza flat-side down, fry until golden bottom
3. Add 1/4 cup water, cover, steam 5 min. Uncover, let bottom crisp again. Serve with dipping sauce

Ingredients

• 2 cups cream, 1/2 cup milk, 1/3 cup sugar
• 2 tsp gelatin (or agar for vegetarian), 2 tbsp matcha powder
• 1 tsp vanilla (optional)

Instructions

1. Bloom gelatin in cold milk. Heat cream and sugar until sugar dissolves
2. Whisk matcha with a little hot cream to remove lumps. Add to cream with milk and gelatin
3. Strain into molds. Chill 4 hours. Unmold and serve with red bean or fresh fruit