Bream fish

whole fresh fish (sea bream, sardine, or similar) • potatoes, sliced • cherry tomatoes • red pepper, chopped • green chili pepper (optional) • garlic, minced • olive oil • salt • black pepper • paprika • cumin • chopped parsley and cilantro •

whole fresh fish (sea bream or similar) • large potatoes, sliced • cherry tomatoes • lemon (whole or sliced) • garlic, minced • olive oil • salt • black pepper • paprika • cumin • chopped parsley & cilantro • Juice of half a lemon

Fresh bream • Cooking oil • Assorted spices

fish Sea Bream • Uncooked white rice • Jasmine tea • Sake • Kombu based dashi stock granules • Salt • Green onion or scallion

Sea bream for sashimi (or any other sashimi) • Olive oil • Kombu tea (powder) • amount Lemon juice • amount Dried parsely (or basil) • Daikon radish sprouts • Cherry tomatoes

sea bream • sea bass • extra virgin olive oil • emmer flour • coarse sea salt

Red sea bream fillets • Grated fresh ginger • Water • Sake • Mirin • Soy sauce

filets White Fish Filets (Cod, Sea Bream, etc. I used Grass Carp this time) • Japanese Leek (for topping) • Douchijiang • Sake • Soy sauce • Sugar • thumb-sized piece Ginger (finely chopped) • Garlic (finely chopped) • Japanese leek (finely chopped) • Chile oil or Ichimi pepper (if desired) • Bok choy • Oil (vegetable, sesame, peanut, whatever you prefer)

one fish Sea Bream offcuts • Salt for preparation • thumb-sized pieces Ginger • Sake • Soy sauce • Soft light brown sugar • Mirin • Soy sauce for the finishing touch • Mirin for the finishing touch

White fish such as Japanese flounder or sea bream • flowers Salted sakura blossoms • ☆Extra virgin olive oil • ☆White wine • ☆Wasabi • Soy sauce, salt • Sprouts or thin green onions

one fish Sea Bream (use your favorite white-meat fish). • Garlic (finely chopped) • Olive oil • clams Asari or Manila clams in their shells, de-sanded and washed • tomatoes Cherry tomatoes (remove the stem) • whole tomato Dried tomatoes (finely chopped) • anchovies Anchovies (finely chopped) • olives Black olives (just cut them in half) • less than a teaspoon Caper (as-is) • cc Dried Vermouth wine (Or spicy white whine) • Water • Lemon •

Lightly salted cod (or golden red fish, bream or plaice) • pack Clams • Cherry tomatoes • Black olives, sliced • Garlic, sliced • knob Ginger (julienned) • Olive oil • Salt and pepper • ● Water • ● Consomme powder • amout Parsley

Maguro tuna sashimi (Great for red sea bream or any other fish, too!) • Garlic (tubed is okay, too) • Soy sauce • Katakuriko

whole fish Sea bream • Sake • Kombu for dashi stock • Soy sauce • Salt

fish Sea bream parts (ara) • cc Cooking sake • Sugar • Soy sauce • Mirin • as much (to taste) (If available) Burdock root

pieces Fish fillet (White fish such as sea bream ) • Cherry tomatoes (or normal tomatoes) • Manila clams (or Hamaguri clams) • Garlic • White wine (or sake) • Italian parsley (or dried parsley) • Salt and pepper • Olive oil

fish worth Sea bream offcuts • or 1 dash more Cooking sake • or 1 dash less Sugar • or 1 dash less Soy sauce • Mirin

Shio-kombu • Red sea bream sashimi (sliced thinly on the diagonal) • White sesame seeds • leaves Shiso leaves (julienned) • bowl Plain cooked rice • Bonito flakes • Umeboshi paste • Sesame oil • Shredded nori seaweed

Sea Bream • ●Miso • ●Sake • ●Mirin • ●Soy sauce

White fish (sea bream, grunt, etc) fillets • Squid • pack Manila clams • Onion • cm Celery • Carrot • Potato • Garlic • Tomato (optional) • Olive oil • Saffron • White wine •

Cucumber • Zha cai (Sichuan salt-cured vegetable) • Sesame oil • filet ●Sea bream (or other white fish) • ●Lime (or lemon or other citrus) • ●Thyme

rice bowls Sushi rice • This time, I used sushi grade tuna, salmon, scallops, sea bream, squid, shrimp, cured ham, salmon roe, and rolled omelet • leaves Shiso leaves • Plastic wrap

White rice • Water • ●Vinegar • ●Sugar • ●Salt • ★Salmon • Cream cheese • ★ Sliced octopus • Balsamic vinegar • Olive oil • Parsley • ★Cured ham •

pack White fish of your choice (sea bream, cod, monkfish, etc.) • Unshelled shrimp (deveined) • Chicken wing mid section • pack Manila clams have the sand cleaned out of them) • Wiener sausages • Onion (thinly sliced) • Potato (cut into bite-sized pieces) • Carrot (thinly sliced) • Pasta (I used farfalle this time. You can also break spaghetti into short pieces) • to 4 leaves Cabbage (chopped) • pack Mushrooms (shimeji, king oyster, etc.) • Greens (spinach, komatsuna, etc.) (cut into about 5 cm in length) •

sea bream • tomato • onion • tomato paste • salt • pepper • ground paprika • basmalic vinegar • salt • pepper • olive oil

White rice • Mixed grains • Water • (A) Vinegar • ( A ) Sugar • ( A ) Salt • Sushi grade tuna, scallop, sea bream, salmon, salmon roe, etc. • Shiso leaves, Italian parsley, white sesame seeds, etc.

- 2 medium-sized Sea Bream • [A] Olive oil, shio-koji • [A] Herbs such as thyme, oregano, dill, etc • [A] Garlic, minced • [A] Anchovy (minced) • [A] Black pepper • Onion (thick slices) • Potato (cut into 1 cm slices) • [B] Cherry tomatoes (cut in half) • [B] Salt-pickled olives • [B] Sake • bpack [B] Shimeji mushrooms •

Cod (also good with sea bream, Spanish mackerel, or horse mackerel) • ★ Hamaguri Clams (Manila or asari clams also ok) • ★ Cherry tomatoes • ★ Asparagus • Olive oil • Garlic • White wine • Water • Krazy Salt (seasoned salt mix) • Black pepper • Dried parsley • Extra virgin olive oil •

cuts total Salmon, tuna, squid, sea bream, shrimp, etc • Shiso, salmon roe (for white sashimi such as squid) • Wasabi • Freshly cooked rice • Vinegar • Sugar • Salt