Kanto

Low sodium pickled plums • Sieve • Bricks

Mochiko • Granulated sugar • Salt • Red food coloring • Water • Cake flour • Koshi-an (smooth sweetened red bean paste) • leaves Sakura leaves preserved in salt

●Cake flour • ●Shiratamako • ●Sugar • Red food coloring • Water • Red bean (puree or paste) • Pickled sakura leaves (remove salt)

Cake flour • Shiratamako • Koshi-an (store-bought) • to 8 Strawberries • to 8 Sakura leaves preserved in salt • Sugar • Salt • Water • Red food colouring • Vegetable oil

Shiratamako • Flour (cake flour) • Water • to 1 teaspoon Sugar • Salt • Food colouring (red) • Anko • to 5 leaves Cherry leaves preserved in salt

Chicken thigh (chopped into 2- to 3-cm cubes) • Daikon radish (sliced into 5-mm thick wedges) • Carrots (sliced into 5-mm thick wedges, or cut into florets) • Shiitake mushrooms (quartered) • Taro root (sliced into 1-cm thick rounds) • Komatsuna greens (parboiled, chopped into 3- to 4-cm lengths) • Yuzu peel (Thinly sliced) • to 4 Mochi (rice cakes) • Bonito-based dashi stock granules • Soy sauce • Salt • Sake

to 60 ml Mirin (or hon-mirin) • Sake • A. Soy sauce (dark or whatever you use regularly) • A. Light sauce sauce (If you're from the Kanto area use 45 ml total of soy sauce) • to 180 ml B. Water • B. Dashi stock granules • Umami seasoning