Furikake

of 1 head of green cabbage • water in pot to fill just under steamer basket • avocado, canola, or vegetable oil, or to taste • furikake (Japanese rice seasoning) of your choice or to taste

Konbu & Katsuobushi used for dashi • Shoyu • Sugar • Mirin (optional) • Toasted sesame seeds (optional)

white bread, cut into 8 triangles • small eggs, beaten • tbsp, or more, Furikake (I use the Mishima brand) • Cilantro, chopped (optional) • White pepper (to taste) • Sesame oil (to taste)

Radish leaves (minced) • Sesame oil • Sake • Sugar • Mirin • Soy Sauce • Dried bonito flakes • Sesame • Red chili pepper powder

corn • water • salt • butter • red miso • salt • Cotjia cheese • Ichimi togarashi • Furikake

packs Leftover dashi stock packs from making dashi stock • Leftover kombu from making dashi stock (optional) • Sake • Mirin • Sugar • Soy sauce • Water • Roasted sesame seeds • sheet Roasted nori seaweed (finely shredded) • or (to taste) For mature palates: parboiled sansho (optional)

Turnip leaves • Mayonnaise • ◆Salmon flakes (store-bought) • to 2 tbsp ◆Oyster sauce • pack ◆Bonito flakes • Sesame oil

shells Shrimp shells • Salt • Toasted sesame, or ground sesame

Dried wakame seaweed • Sesame oil • Soy sauce • Mirin • to 2 tablespoons Sugar • Sesame seeds

Burdock root • Vegetable oil • ● Sake • ● Sugar • ● Mirin • ● Soy sauce • Sesame oil • Roasted sesame seeds (white)

Leftover bonito flakes from making dashi stock • Mirin • Usukuchi soy sauce • Sake • Sugar • White sesame seeds

Sliced bread • less than 2 teaspoons Your favorite furikake • heaping tablespoon Mayonnaise • Sliced cheese

Soba noodle sauce • White toasted sesame seeds

Frozen Tofu • as much as you'd like Grated ginger (tubed is fine) • Soy sauce • Sugar • Vegetable oil • White sesame seeds

Sakura shrimp or baby shrimp • Sesame oil • Soy sauce • Cooked rice (warm)

as much as you have Daikon radish leaves • packet Bonito flakes • Sesame oil • Dashi stock granules • Sugar • Sesame seeds • dash, (to taste) Soy sauce

‘Katsuobushi’ Flakes *I used the type called ‘Hanakatsuo’ • Soy Sauce • Mirin *OR 2 tablespoons Sake (Rice Wine) and 2 teaspoons Sugar • *Note: Add extra Sugar to suit your taste • Toasted Sesame Seeds

‘Hana Katsuo’ (Bonito Flakes) that’s been used to make Dashi Stock *10g before used • to 5g) Unused ‘Katsuobushi’ (Finer Bonito Flakes) • Mirin • Soy Sauce *alter the amount • Sugar *optional, alter the amount • Toasted Sesame Seeds • Toasted Nori *shredded OR torn into small pieces

Savoy cabbage leaves, stems removed • a leek finely sliced • Sesame oil • Soy sauce • Furikake • medium egg

Daikon radish or radish • shiitake mushroom or any mushroom • baby sardines • salt • sugar • soy sauce to taste

Prawn shells cooked or raw • little salt • Sesame seeds (optional)

Mackerel *canned in brine, OR cooked fresh fillets • *Note: Today I used 2 x 125g cans and had 160g Mackerel meat • Salt *only if required • Oil • small piece Ginger *finely chopped • Sake (Rice Wine) • Soy Sauce • Sugar • Toasted Sesame Seeds • Toasted Nori *torn into small pieces

furikake (see recipe for homemade version) • popcorn seeds • Seaweed flakes of your choice • miso • butter • Japanese rice crackers (black rice crackers are nice)

white sesame seeds • black sesame seeds • Nori seaweed • Aonori seaweed (or seaweed of your choice) • your choice of sugar (optional) • avocado • lime • sesame oil • tamari • Shichimi Togarashi • little wasabi or pickled ginger (optional)

Dried Cut Wakame • Katsuobushi (Bonito Flakes) • Shiso (Perilla) *finely chopped • grated Ginger • Soy Sauce • Sugar • Toasted Sesame Seeds • finely ground Salt *optional

Salmon *tinned or fresh • Egg(s) • Salt • Sake (Rice Wine) *optional as it is alcoholic • Toasted Nori • Toasted Sesame Seeds