Ingredients

For the yolk mixture (kimian)

• 6 small hard-boiled eggs
• ¼ cup sugar

For the pea mixture (endoan)

• 1¾ cup frozen peas
• 3 tbsp sugar

Method

1. To make the kimian, shell the eggs, cut them into half and scoop the yolks.
2. Using a wooden spoon, press the yolks through a sieve into a bowl. Add the sugar and mix well.
3. To make the endoan, cook the peas in a lightly salted boiling water for about 3-4 minutes.
4. Drain and then crush the peas with a pestle and mortar.
5. Transfer the paste into a saucepan, add the sugar and cook over a low heat until thick.
6. Spread out the pea paste in a shallow dish so that it cools quickly.
7. Divide both mixtures into six portions.
8. Place a portion of the pea mixture on a wet muslin cloth and put a similar amount of the yolk mixture on top.
9. Wrap the mixture up and twist the top of the cloth to join the mixtures together and mark a spiral pattern on top.
10. Unwrap and place on a plate. Make the five other dessert cakes similarly.
11. Serve cold.

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

• 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

• 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

• ¼ cup kinako (soyabean flour)
• 2 tbsp granulated sugar
• 1/8 tsp kosher salt
• 8 pieces of basic savory mochi
• ½ cup hot water

Method

1. Heat the broiler to high and arrange a rack in the upper third of the oven.
2. Combine kinako, sugar, and salt in a bowl and mix thoroughly.
3. Set aside.
4. Place mochi on a baking sheet and broil, turning frequently, until inflated, crisp, and brown on all sides, in about 5 minutes.
5. Dip mochi in hot water, roll in kinako mixture, and serve immediately.