Root ginger

burdock root • carrot • inch piece daikon radish • konnyaku • sesame oil • dashi broth • sake • soy sauce • tofu • grated ginger • salt • green onion

ground chicken • salt • firm tofu • About 2 inches green onion minced • ginger minced • shiso leaves roughly chopped • white dashi • potato starch • –1 14 inch lotus root • potato starch • rice oil • sake •

cooked rice • ground chicken • grated ginger • burdock root • lotus root • sake • sugar • soy sauce • mirin • granulated Japanese soup stock • water • shiso leaves •

carrot • burdock root • onion • allpurpose flour • water • Tempura dipping sauce • daikon radish • ginger

Ginger root

taro roots • sake • mirin • sugar • Just under 1 tablespoon soy sauce • Kintoki ginger powder • Just under 1 cup dashi broth • Chopped green onions

leftover curry • udon noodles • About 3 cups • About 3 tablespoons mentsuyu • –2 tablespoons each or instead use soy sauce mirin sake • potato starch 2 teaspoons water up to 1 tablespoon potato starch 2 tablespoons water potato starch slurry • About 12 sheet fried tofu • As desired meat • As desired mushrooms • As desired vegetables • As desired fish cakes • As desired ginger •

udon noodles • boneless skinless chicken thigh • daikon radish • carrot • large taro root • burdock root • fried tofu • dried anchovy broth • light soy sauce • sake • mirin • Salt to taste •

tofu • About 2 inches daikon radish • carrot • green onion • small sweet potato • burdock root • About 12 pack mushrooms • plus a little more vegetable oil for sautéing • To taste finely chopped green onion for garnish • To taste shichimi pepper cheese or butter • tomato purée • dashi stock •

About 2 oz lotus root peeled and finely chopped • green onion finely chopped • enoki mushrooms trimmed and cut into 12inch pieces • ground chicken • salt • ginger paste • eggs • panko breadcrumbs • potato starch • Oil • sake • mirin •

chicken carcasses • chicken drumettes • Plenty of onion garlic ginger and other root vegetables as desired • chicken breast • pieces each of dried kelp and dashi packs • Salt soy sauce sake to taste • Milk to taste • little scallion oil • Noodles for 4 servings of ramen • little chopped scallion or other toppings

small kabocha squash • –3 Japanese eggplants • maitake mushrooms • medium lotus root section • –4 shiso leaves • Tempura batter mix as directed on • Water as directed on • Oil as needed for frying • soy sauce • cooking sake • sugar • dashi granules •

large taro root • fried tofu • daikon radish • burdock root • carrot • toasted sesame oil • grated ginger • water • white dashi • soy sauce • Salt to taste

water • flying fish dashi • Chinese chicken bouillon • soy sauce • each mirin sugar sake • About 12 inch garlic paste ginger paste • For 23 servings cabbage napa cabbage garlic chives burdock root tofu bean sprouts maitake mushrooms etc • For 23 servings chicken pork beef tripe etc • Goes well with chicken meatballs • As you like sliced garlic chili peppers sesame seeds etc

taro roots • concentrated noodle soup base • grated garlic • grated ginger • Potato starch as needed • Vegetable oil as needed • Salt a pinch • Yuzu peel a pinch • Chopped parsley a pinch

dried shiitake mushrooms • water • pine nuts • Sichuan peppercorns • dried chili peppers • whole black peppercorns • Sesame oil • fresh ginger • garlic • goji berries • star anise • cinnamon stick •