Immerse wagyu beef in a plastic bag in a bowl with cold water, or regular beef with a slice of papaya on top, press air out so the beef does not float out of the water. Turn oven to 164F degrees, your lowest oven setting. Raw Beef will be foodsafe at 164F degrees. If your oven setting is 170F degrees, put bowl in bottom of oven. When the beef in bag and glass water bowl have warmed up to 164F degrees, done. My oven took 3 hours.

Trim any exterior fat or silverskin from the slow cooked beef. Rub beef with 1/2 Tsp of flaked seasalt and rest half an hour. Slice beef in 1/4” thick strips, trim off any marbled fat, make strips fit the sushi rice rolls.

Bring half a cup of rice to boil in a cup of water and few drops of soy sauce and sesame oil, cool, covered, one hour. Mix 2 tsp rice vinegar with 2 tsp palm sugar, mix into the rice. Squeeze 4 palm size rice balls per person, roll into tubes.

Make miso soup. Bring 4 Tsp dashi bonito flakes and natto paste to boil in 4 cups water. Add seaweed, add chopped green garlic scapes, add diced tofu, add four drops of soy sauce and fish sauce per cup, serve with grated radishes, gari, wasabi paste and light soy sauce.