Tsukemono

–2 blocks tofu • okra pods • umeboshi • –4 grams • white dashi

serving soba noodles • natto • umeboshi • About 1 14 inches daikon radish • Lemon juice to taste • Chopped green onions to taste • Mentsuyu to taste

uncooked white rice • Water • large umeboshi • Sesame seeds

edamame • About 2 34 tablespoons mentsuyu • mirin • water

–10 oz pork loin thinly sliced for shabushabu • okra • –5 umeboshi • ume paste • To taste bonito flakes • To taste white sesame seeds • sesame oil • –4 tablespoons mentsuyu • mizuna greens

About 2 cups cooked rice • medium umeboshi • bonito flakes • little soy sauce • MSG • Nori shiso leaves or sesame seeds as desired

thinly sliced pork loin for shabushabu • cucumber • umeboshi • ponzu sauce • white sesame seeds • sesame oil • bonito flakes

udon noodles • pork • cabbage • Salt and pepper to taste • granulated dashi • ponzu sauce • Just under 1 tablespoon mayonnaise • umeboshi • Shiso leaves for topping

chicken tenderloin • shiso leaves • melty cheese • Umeboshi paste or 12 whole umeboshi as needed • gyoza wrappers • Oil for frying

uncooked Japanese shortgrain rice • Same amount as rice – water • umeboshi • rice cooked with umeboshi • shiso leaves • toasted sesame seeds • dried baby anchovies

frozen udon noodles • pork belly • bok choy • about 1.75 oz carrot • umeboshi • soy sauce • sesame oil

cabbage • umeboshi • bonito flakes • soy sauce • to taste salt

rice • egg • heaping tablespoon fukujinzuke • Soy sauce to taste

fresh scallop adductor muscles • umeboshi plum • Spanish extra virgin olive oil • grated garlic • white dashi • mirin • sugar • vinegar • black pepper • Vegetables for garnish • Fresh parsley if available

onion • Ponzu sauce to taste • Bonito flakes to taste • Toasted sesame seeds to taste • Salt a pinch

silken tofu • ochazuke seasoning mix • hot water • pickled plum

cooked rice • fukujinzuke pickled vegetables • shiso leaves • salt

About a handful of cooked rice • Water • Salt • Nori optional

steamed Chinese bun • American cheese • spicy mustard • scant 1 teaspoon soy sauce • fukujinzuke pickles • ketchup as needed

Furikake pickled plum over white rice • Chicken teriyaki with soy sauce seasoning • Our familys soy sauceseasoned tamagoyaki • Ham cup • Nikujaga saved from last night • Fivecolor furikake for todays rice ball

small bowl • kernel corn • Nori • Fukujinzuke pickles as needed

dried soba noodles • About 2 inches grated daikon radish • umeboshi • pack nametake mushrooms • eggplant • Oil • shiso leaves • mentsuyu diluted to taste

large goya • sweet umeboshi • mentsuyu • toasted sesame oil • ground sesame seeds • Soy sauce and salt to taste

baby spinach • small amount of frozen corn • small amount of frozen edamame • small amount of daikon radish peel • small amount of plum ponzu dressing • white sesame seeds • small amount of grape tomatoes

Spam • large egg • About 23 cup cooked rice per onigiri • sushi nori • salt • To taste pitted umeboshi or ume paste • To taste mayonnaise

boneless skinon chicken thighs • honey umeboshi • soy sauce • mirin • jam • carrot • water • butter • jam • green beans • corn • butter •

soba noodles • About 1.5 inches daikon radish • cabbage • small bunch mizuna greens • Storebought mentsuyu • large umeboshi • vinegar

shrimp tempura • About 12 bowl cooked rice • roasted seaweed • salt • bonito flakes • Mayonnaise • About 1 teaspoon umeboshi or ume paste • shiso leaf

pork cutlet • Curry • cooked rice • Fukujinzuke pickles as desired

boneless skinon chicken thigh • sake • mirin • raw cane sugar • soy sauce • oyster sauce • Cooked white rice • Spinach with sesame dressing • Simmered konnyaku • Mayonnaise to taste • Umeboshi