Ginkgo

soft beancurd skin sheets (三边腐竹) soaked in water until soft • water • barley (薏米) rinsed • pandan leaves tied to a knot • pitted red dates • canned or vacuum-packed (boiled and shelled) ginkgo nuts (白果) • rock sugar (冰糖) to taste

water • gingko nut (peeled) • quail eggs • tofu skin • rock sugar

gingko nut • bean curd sheet • bowl barley • rock sugar • water

green bean • medium size sweet potato • sago • pre packed ginkgo nut (optional) • water • pandan leaves • Rock sugar to take

eggs • crab flavored fish paste (or simply surimi) • shiitake mushroom, shredded • ginkgo nuts (boiled) • mitsuba leaves (or giant parsley) • A bag Japanese style clear soup powder (or a bag of dashi powder) • lukewarm water

soup spoon of barley of any kind (cook faster if pre-soak) • ginkgo nuts (open and remove sprouts) • white lotus seed (cut in half and remove sprouts) (cook softer if pre-soak) • soup spoon of 雪莲子(optional)

holland barley • beancurd for dessert • pre-boiled gingko nuts • rock sugar • pcs pandan leaves, knotted

as many (to taste) Ginkgo nuts

Burdock root • Ginkgo nuts • ★Olive oil • from 1/2 a lemon ★Lemon juice • from 1/2 a lemon ★Lemon zest • ★Salt and pepper

Uncooked white rice • to 30 Ginkgo nuts • Thinly sliced kombu (dried) • ★Sake • ★Mirin • ★Usukuchi soy sauce • ★Salt

Ginkgo Nuts • Sake • Mentsuyu (3x concentrate) • Salt • Uncooked white rice • sheet Kombu seaweed (for dashi stock), about 3 x 3 cm

Ginkgo nuts

Chicken Thigh • Ginkgo nuts • Shiso leaves • Yam potato • Shiitake mushrooms • oil(for saute) • Soy sauce • Mirin (sweet sake) • Sake • Sugar • Salt (as needed) • Black sesame

Egg (extra-large) • packets Instant clear soup (osuimono) mix (I recommend using matsutake mushroom-flavored ones) • pieces Chicken (bite-size) • Soy Sauce (to marinate the chicken) • Water (to add to the egg) • How Water (to add to the soup stock) • Sugar (for easy mixing of the egg) • Salt • Gingko nuts or corn kernels • Mixed seafood • cuts Imitation crab meat or naruto • Shiitake or shimeji mushrooms •

packet Gomoku (5-ingredient) sushi rice mix such as Nagatanien Sushitaro with black vinegar • ● Warm cooked rice • A) Boiled shrimp • A) Avocado sprinkled with lemon juice • B) Kamaboko (red) • B) Mitsuba • C) Cherry tomato • C) Sliced cheese • C) Daiko radish sprouts • D) Lotus root simmered in water with vinegar • D) Cucumber • D) Imitation crab sticks •

Eggs • Water • of each Mirin, mentsuyu (3x concentrate) • Chicken thigh meat • each ●Sake and soy sauce • the amount of chicken; Fillings of your choice (shiitake mushrooms, gingko nuts, etc.)

Minced chicken • ◎Katakuriko • ◎Strained ginger juice • ◎Sake • ◎Salt (for the datemaki rolls) • Aburaage • Gingko nuts (vacuum pack or canned) • ☆Dashi stock (made of kombu and bonito flakes) • ☆Salt (for the broth) • ☆Strained ginger juice • Seasonal vegetables • Salt (for the vegetables) •

☆Bone-in chicken legs • ☆Dried dates • ☆Goji berries • ☆Pine nuts • ☆Ginseng, or burdock root • ☆Dried shiitake mushrooms • ☆Garlic • ☆Ginger • ☆Mochi Sticky Rice • ☆Water for rehydrating dried shiitake mushrooms • ☆Water • ☆Peeled chestnuts •

Ginkgo nuts • Pearl Barley • Barley • Rock Sugar • Beancurd Sheets • water

sticky rice, steamed • belly pork, sliced

ginkgo • Natto (40-45g) • Tarako /salted cod roe to be eaten raw • appropriate doses of powdered red capsicum