Ingredients

Let’s Cook!

• 1
  Bring half a cup of rice to boil in a cup of water and few drops of soy sauce, cool, covered, one hour. Mix 2 tsp rice vinegar with 2 tsp palm sugar, boil, pour over rice. Squeeze six palm size rice balls per person, roll into tubes.
  
• 2
  Make one quart fresh pickled ginger (gari): put 2 pounds fresh young ginger in salt water overnight. Peel, slice 1 mm thick. Fill sterilized jar. Boil 3 cups rice vinegar with 2 cups of palm sugar, pour over ginger, let sit overnight. Stays fresh in fridge for a year.
  
• 3
  Miso soup: boil shrimp or dashi fish powder in 2 cups water, remove shrimp, add Tbs natto, Tbs firm tofu strips, Tbs chopped garlic chives or green mexican onions, sheet of dry seaweed, bring to boil. Serve with daikon and gari and wasabi mixed with soy sauce on the side.
  
• 4
  For each person, Slice quarter pound fresh tuna on the diagonal and across the grain, makes six pieces to cover the riceballs, serve with drop of wasabi paste per bite dissolved in light soy sauce, garnish of gari, daikon on the side.
  
• 5
  Peel 1 inch fresh daikon root, grate, serve Tbs per person
  
• 6
  Tempura: slice five vegetables: black sliced shitake mushrooms, white cauliflower crown, red carrots or red sweet pepper slices, green beans, yellow squash slices, ten pieces per person, dip in tempura batter, fry in grapeseed oil at 350F till crispy, drain, sprinkle with mirin, serve with soy sauce garnish on the side.