Ingredients

• 3 tbsp bonito flakes
• ¼ cup sherry vinegar
• 1 tbsp dark soy sauce
• 2 English cucumbers
• 1 tbsp coarse salt
• 1 tbsp sugar

Method

1. In a bowl stir together flakes, vinegar and soy sauce and let it stand for 1 hour.
2. Peel and seed cucumbers and diagonally cut into 1/8-inch to 1/4-inch thick slices.
3. In a colander set over a bowl toss cucumbers with salt and drain 30 minutes.
4. Rinse cucumbers well and pat dry.
5. Pour bonito mixture through a fine sieve into a large bowl and toss liquid with cucumbers and sugar.

Ingredients

• 2 cups Japanese rice
• ¼ cups glutinous rice
• 20 pieces small chestnuts
• 1 tsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 2 2/3 cup water

Method

1. Soak chestnuts in hot water for about 30 minutes.
2. Peel the chestnuts and soak in water for about 10 minutes.
3. Drain the chestnuts in a strainer.
4. Wash rice well and set aside in a strainer.
5. Put rice, water, soy sauce, mirin, sake in a rice cooker and lightly mix them.
6. Place the chestnuts on the top and start the cooker.

Ingredients

• 1 tsp soy sauce
• 1 tsp wasabi (Japanese horseradish) paste
• 3 tbsp rice wine vinegar
• 1 tbsp sugar
• ½ tsp sesame oil

Method

1. Mix soy sauce and vinegar in a bowl.
2. Add sugar and stir until sugar is dissolved.
3. Add sesame oil and wasabi paste and whisk well.
4. Cool the dressing in the fridge until ready to serve.

Ingredients

• ½ lb udon noodles
• 1 tbsp olive Oil
• 2 cloves garlic, crushed
• 1 large hot chili pepper, seeded and chopped
• 14 ounces plum tomatoes, chopped
• ½ cup black olives, sliced
• Pepper to taste

For the pesto sauce

• ¼ lb spinach, trimmed
• 1/3 cup fresh basil, chopped
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 2 tbsp miso
• 2 tbsp fresh parsley

Method

1. Combine all the sauce ingredients in the food processor and make the puree.
2. Cook the noodles al dente, drain and toss with pesto and cover.
3. Saute the garlic and the pepper in olive oil.
4. Add tomatoes, olives and black pepper.
5. Simmer for 5 minutes. Stir into noodle mixture and serve.

Ingredients

• 1 block cotton tofu
• ¼ lb carrots
• 4 shiitake mushrooms
• 1 bunch of spinach
• 3 tbsp sugar
• 1 tbsp roasted sesame
• 2 tbsp soy sauce

Method

1. Boil the block of tofu and cool.
2. Wrap the tofu with paper towels and place a cutting board on top of it to drain the moisture. Leave it for 30 minutes.
3. Cut the carrot and shiitake mushrooms into thin strips.
4. Boil the carrot and shiitake mushroom strips for a few minutes and drain.
5. Boil spinach and drain.
6. Cut the boiled spinach into bite size pieces.
7. Grind roasted sesame seeds and mix with soy sauce and sugar.
8. Add drained tofu and stir well to make tofu dressing.
9. Mix vegetables and mushrooms with the tofu dressing.

Ingredients

For the tuna tartare

• 1 lb very fresh, high-quality tuna, cut into small dices and kept in the refrigerator
• 1 tbsp wasabi powder
• 2 tbsp cold water
• 2 tbsp white mirin
• 3 tbsp light soy sauce
• 1 tsp dry mustard powder
• 2 tbsp rice wine vinegar
• 1 tsp honey
• 2 medium avocados, small dice
• 3 tbsp olive oil

For the crispy shallots

• Vegetable oil, for frying
• 2 tbsp all-purpose flour
• 3 tbsp shallots, coarsely chopped

Method

1. Pour oil into a small pan to a depth of about 1 inch and bring to 350degree F over medium-high heat. Place flour in a small bowl and add shallots; toss to combine. Remove shallots from flour, shaking off excess, and add to hot oil.
2. Fry until golden brown, about 3 to 5 minutes. Remove shallots with a slotted spoon and drain. Season immediately with salt, and set aside.
3. In a medium bowl, whisk wasabi powder and water together until a paste has formed. Whisk in mirin, soy sauce, mustard powder, vinegar, and honey, and season well with freshly ground black pepper; set aside.
4. Toss avocado with salt and freshly ground black pepper. Set aside. Sprinkle olive oil, salt, and pepper over tuna and gently mix.
5. To serve, divide avocado evenly among 6 chilled plates and top with tuna. Drizzle wasabi sauce over each serving and top with crispy shallots. Serve immediately.