salmon. I used sockeye • butter • soy sauce • brown sugar • miso paste. White or red. I sometimes use one of each • sriracha • Juice from 1 lime • fish sauce • thumb nail sized piece of grated ginger
rice bowl's worth ・Bamboo shoot rice onigiri • eggs ・Dashimaki tamago (Japanese-style rolled omelette) • including the leaves from the daikon radish ・Daikon radish and sakura blossoms pickles in sweet vinegar • ・Kara-age (fried chicken) • ・Pork rolls with green beans and carrots • ・Miso tsukune (chicken patties) with lotus roots • ・Asparagus rolled with bacon • cut into a heart shapes ・Wiener sausage • cut into sakura shapes ・Glazed carrots • for decoration and adding color ・Cherry tomatoes & lettuce • i prefer combining crabsticks with komatsuna over deep-fried tofu ・Simmered komatsuna and crabsticks • with orange peels ・Sweet potato simmered with lemon •
King oyster mushroom, cut lengthwise about 3cm thick (only use the stalk) • butter • white miso paste • water • edamame • lemon juice • green part spring onions, finely chopped • Some Japanese chilli #ichimitogarashi flakes for garnish
all purpose flour • cake flour • toasted white sesame seeds • baking soda • cream of tartar • five spice powder • unsalted butter, softened • canola oil • granulated sugar, plus more for shaping for cookies • caster sugar • red miso • large egg •