Kelp

Young bull whip kelp, cut in 3/8” rings, or • dried Nori seaweed, 10 sheets • fresh frozen baby calimari tubes and tentacles, thawed in salted water • Apple cider vinegar • water • olive oil • bay leaves • hardneck garlic • each seasalt, green peppercorns • small dried arbol peppers • each coriander, rosemary, oregano • Compare with pickled eggplant

natto • shredded cabbage • salted kombu • mayonnaise • sesami oil • vinegar

Kombu • Water • Water (3 Liters mentioned) • Spare Ribs (Whole rack, untrimmed) • Pig's Foot (Whole) • Ground Pork • Garlic • Ginger (cut into coins) • Chicken Wings • Onion • Scallions • Ginger (Coins) •

２ small tomatoes • an ear of corn • １ eggplant • ４ okra • a hanpen （Japanese soft fish cake） • dashi soup(kelp 5cm、dried bonito flake 10g) ※Japanese dried soup stock can be used • salt

Rice • cooking sake • soy sauce • salt • skim milk • carrot(shredded) • kelp • boiled soybeans • sakura shrimp

Seasonal spring greens (minari, chamnamul, or your favorite herbs) • Vegetables (onion, potato, zucchini) • Tempura flour • Cold water or sparkling water • Egg • Cooking oil (for frying) • steamed rice • Soy sauce • Cooking wine • Sugar • Kelp water (or plain water)

Rice • Kelp Water • Tsuyu • Cooking wine • Carrot • Potato • Zucchini • Salmon fillet • Tsuyu (Japanese soy-based soup base) • Cooking wine • Chopped green onion

Dashi Broth • Kombu sea kelp • cup of bonito fish flakes • Salt • Soy Sauce • Mirin • Sake • sugar (optional) • skin-on chicken thighs • a whole onion • dashi broth • eggs scrambled •

cut cabbage • sesame oil • white sesame • some Shiokonbu (Salted kelp)

Daikon radish (1 small daikon) • salt • Vinegar • salt • Sake • sugar • Few Kombu if you have • Small amount of chili pepper if you prefer

pasture raised pork shoulder, sliced • dried kelp/kombu • dried wakame • firm tofu • carrot • homemade stock • clams • Garlic cloves • Onion, sliced

rice • salt kelp • sesame

Napa cabbage • games salt for Napa cabbage • water • garlic cloves • ginger • onion (peeled) • apple • Korean chilli pepper flakes • salt for paste • carrots • daikon • green onions or Asian chives •

cooked beef shank, or any cuts • dry kelp • dry wakame • firm or soft tofu • zucchini • mushroom • mung bean sprouts • broth from beef shank • Salt, pepper

Vital Wheat Gluten • nutritional yeast • water • cornstarch or chickpea flour • water • tamari • garlic powder • salt • freshly ground pepper • piece Kombu • mushroom unami powder • Chinese white wine •

peeled shrimpshells with heads and tails, or 4 tsp dried bonito soup base (called dashi) • water • dried seaweed (called kombu) • firm tofu, slivered (home made, see recipe) • chopped green and white mexican onion, or chinese garlic chives • fresh green bok choy, slivered • miso paste (called natto, home made, see recipe below) • non GMO, organic latest harvest soy beans • Cost: 2 pounds soybeans $1, (make 120 bowls), leftover shrimp peel, free, other ingredients 10 cents, bowl of miso is a few pennies

Noodles / Sweet Potato Noodles • Kelp Strips or just hydrated Seaweed (I included both) • Firm Tofu or Tofu Skin cut into • Carrots shredded • Purple Cabbage shredded • Light Soy Sauce, less sodium • Honey • Water • Sesame Oil • Sweet Vinegar • Garlic Chilli Sauce (optional, included in this recipe) • Salt & Pepper to taste •

Daikon radish • Cucumber • Bok choy • Beech mushroom • Tofu skin • mixed Fish cake, (Chikuwa, Gobouten, Squid fishball.etc) • Mirin, Japanese cooking seasoning • Tsuyu, Japanese soup base • Sake • Kombu kelp, dried seaweed • Water

water • square Kombu kelp • dried bonito flakes

Miyazakigyu Wagyu beef strip stea • Kombu, 3”x 3” strip • water • Napa cabbage, cut into 2”x2” strips • baby corn, drained • large shiitake mushrooms, stemmed • leek (white and pale green parts only), cut into ¼ • container extra-firm tofu, cut into 1-inch cube • baby bok choy cut into bite size strips • carrots, peeled and sliced very thin on a diagonal • shimeji, enokitake, shitake, or cremini mushrooms (stemmed) • snow peas •

large King Oyster Mushrooms • no chicken or veggie broth (my opinion both work) • dry white wine (I omitted, didn't have) • (6 in.) Piece dulse or Kombu seaweed (1 used Kombu) • white miso • tamari or soy sauce (I use braggs liquid aminos) • pure maple syrup • vegan Worcestershire sauce • Salt to taste • Toasted sesame oil for searing

in piece of kombu • shitaki mushrooms, fresh or dried • water • a sweet onion sliced • chopped garlic • carrot, cut in sticks • piece of japanese daikon, cut in sticks • tamari or shoyu • mirin • sake • salt • Ground pepper, to taste •

・180 g rice • ・520 ml water(put kombu in a water) • ・60 g bacon • ・100g pumpkin • ・200 ml milk • ・20 g butter • ・A dash of salt and pepper • ・1 tablespoon olive oil(To stir fry the bacon) • ・1 1/2 tablespoons olive oil(To stir fry the rice) • ※You can use consomme or bouillon instead of kombu water

dried shiitake • water • Kombu • skin-on and bone-in chicken thighs • katsuobushi • Greens (mizuna, spinach, watercress, etc) • fat carrot • kamaboko • soy sauce • sake • sea salt • green onions, chopped

Turkey broth in a large pot. (About 10-12 cups.) • Noodles of your choice. (Egg noodles, Japanese ramen noodles, dry or fresh, etc.) • Vegetables of your choice. Cabbage, bean sprout, spinach or green leaf vegetables, mushrooms, carrots, and seaweed such as wakame. (kelp) etc • green onions • sliced turkey meat or meat pieces you get from making broth • Flavors of your choice. Miso, soy sauce, or salt. I don't have the exact amount to use. Keep adding little by a little while tasting it

Himono Fish by Himono Indonesia • Udon • Water • Konbu (Japanese Dry Kelp) • Katsuobushi (Bonito Flakes) • tablespoon Japanese Soy Sauce • Sugar • Kamaboko (or Fish Ball) • Spring Onion • Yakinori (Dry Seaweed)

Salmon roe • Plenty of Salt • Plenty of Hot water • : Sake • : Mirin (Sweet sake) • Soy sauce • Kombu seaweed

Garlic chives • Kombu seaweed • （Sauce） • Soy sauce • Sugar • Sesame oil • Sake • Garlic

dried Shiitake mushrooms (dried weight 20-30g) • Kombu (dried kelp) • dried soybeans • Kanpyo (Dried Gourd Strips) • Udon noodles for two people • Condiments of your choice, such as chopped scallions, grated ginger, grated daikon and nori • SEASONING "A" for the Shiitake • Mirin • soy sauce • grain vinegar (such as Japanese Rice Vinegar) • ◎ 40ml Soy sauce • ◎ 15g brown sugar •