Mitsuba

Pizza dough “Shrimp Mayo Pizza (+ Pizza Dough“ • Canned crushed tomatoes • Miso paste • Basil koji or dried basil • Salt • to taste Garlic (grated or paste) • Broccoli florets – a few pieces • Eggplant (sliced) – 3–4 slices • Cherry tomatoes – a few • Kabocha (Japanese pumpkin) or sweet potato （sliced）– thin • Lotus root (sliced）– optional • Olive oil （For dressing vegetables） •

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

Mitsuba • Carrot • Burdock • Bamboo shoot • Udo (mountain plant) • Dashi • table spoon Sake • Sea salt • teaspoon Soy sauce • table spoon Extra Virgin Olive Oil from Spain • teaspoon Black pepper

Egg (It was 115g this time) • g(115g×3) Hot water • Chicken stock cube(Consomme cube) • Any of your favorite ingredients • ☆This time I used Japanese honeywort("Mitsuba") and Japanese fish cake("Kamaboko")

Senmaiduke • smoked salmon • imitation crab sticks • honewort (mitsuba) • peels of Yuzu citrus • salmon roe

Kamaboko • Mitsuba • ●Soy sauce • ●Wasabi (tubed type)

Chicken • Egg • chicken dashi stock • soy sauce • mirin • salt • shiitake mushrooms • bunch(10g) mitsuba wild chervil

Mitsuba • Eggs (small or medium) • Dashi stock • ★ Sake • ★ Salt • plus ~ ★ Soy sauce

A. Carrot (julienned) • to 3 A. Green beans (optional) • to 2 A. Shiitake mushrooms (optional) • A. Mitsuba • A. Noodle-type konnyaku (or shirataki) • Tofu (silken) • or (to taste) B. Crushed walnuts (finely chopped walnuts or pounded in a bag) • of either one B. Sesame paste (white) or ground sesame seeds • B. Soy sauce • B. Brown sugar syrup or brown muscovado sugar (for depth of flavor) - optional • B. Readymade dashi stock

to 60 grams Pork or chicken • Sake • Katakuriko • bunches Mitsuba (ito-mitsuba) • Wakame seaweed preserved in salt • ●Ponzu • ●Yuzu pepper paste • ●Sesame oil • ●Ground white sesame seeds

bunches Mitsuba with long white stems • cut up pieces Korean flavored nori seaweed (or other types of nori seaweed) • ◎ Toasted white sesame seeds • ◎ Umami seasoning (optional) • ● Mentsuyu (2x concentrate) • ● Mayonnaise

Spring roll wrappers • Or, if using gyoza wrappers • Onion • Green pepper • Cherry tomatoes • Cheese • If using sliced cheese • ★Shiso leaves • or 5 ★Mitsuba • Lemon juice • Tabasco sauce • Black pepper •

Eggs • Chicken • Onion • ○Water • ○Dashi stock • ○Mentsuyu (3x concentrate) • ○ Mirin • ○Soy sauce • Kamaboko • Nori seaweed • Mitsuba leaves • Shichimi spice

Water • Alcohol (sake if possible. If using cooking sake, use 50 ml) • Chicken stock powder • Salt (seaweed salt or anything with a lot of minerals is best. Sea salt is better than mountain salt) • Garlic (grated) • Ginger (grated) • Mirin • Soy sauce • Sesame oil • Onion (to bring out the sweetness) • Ground chicken thigh meat • Onions (finely chopped) •

Raw oysters • Uncooked white rice • to 3 Shiitake mushrooms • ☆ Red miso • ☆ Sake • ☆ Mirin • ☆ Mentsuyu (3x concentrate) • ☆Dashi stock granules • Mitsuba, white sesame seeds, shredded nori seaweed

Eggs • to 5 Mitsuba • Water • Dashi stock granules (bonito based) • Mirin • Salt • Soy sauce

Thinly sliced beef belly meat • Shirataki noodles • packet Shimeji mushrooms • Eggs • to garnish Mitsuba • Sugar • Soy sauce • Sake

Eggs • Soy milk (additive-free) • or sweetened mentsuyu with sugar Sukiyaki sauce • half a tin of scallops For Japanese-style scallop and mushroom an • packet Mushrooms such as maitake mushrooms • A mixture of the brine of tinned scallops and water • Salt • Katakuriko dissolved in water • Chopped green onion or mitsuba

Shijimi clams (basket or freshwater clams) • Salt • Soy sauce • Sake • Water • to garnish Mitsuba

rice bowls' worth x 2 Sushi Rice • Dried shiitake mushrooms • Dried kampyo • Burdock root • Carrot • Aburaage • A: Rehydrated shiitake mushrooms • A: Water • A: Dashi stock granules • of each A: Soy sauce, sugar • of each A: Sake, mirin • Eggs for iri tamago •

Dashi stock • Square mochi • Chicken thigh meat • ◇Spinach or komatsuna • ◇Naruto or kamaboko • ◇Ito-mitsuba - mitsuba with long white stems • ◇Yuzu peel • Cooking sake • Mirin • to less then 2 tablespoons Soy sauce • Salt

Spaghetti (1.4 mm) • Very thinly sliced pork • Shiso leaves • Mitsuba • Myoga ginger • ★Umeboshi • ★Soy sauce • ★Lemon juice • ★Olive oil

White rice • Mochi rice • Bamboo shoots (the soft tips) • Aburaage • ★ Dashi stock (or water with 1 teaspoon of stock granules) • and 1 teaspoon ★Usukuchi soy sauce • and 1 teaspoon ★Sake • Mitsuba leaves, white sesame seeds (if you have it)

Hamaguri clam (1 large or 2 small per serving) • Broccolini (or mitsuba) • Temarifu or hanafu (colored dried wheat gluten in the shape of balls or flowers) • Yuzu citrus peel • Water • cm Kombu • Bonito flakes • ＊ Sake • ＊ Soy sauce • or more ＊ Salt

out of 3 packets Steamed egg custard • Dashi stock • to 2 teaspoons Usukuchi soy sauce • Salt • to garnish Mitsuba

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 •

Silken tofu • handfulls of mushrooms Mushrooms (shiitake, shimeji, enoki, maitake, etc) • Shredded carrot • Dashi stock • Sake • ◎ Usukuchi soy sauce • ◎Mirin • Yuzu pepper • add (to taste) Citrus peel, mitsuba, etc.

of 380 grams Tofu • Thinly sliced pork • ◇Katakuriko • 〇Weipa • Sake • Water • of a clove's worth Grated garlic • Shiitake mushrooms (or shimeji mushrooms） • Mitsuba • Egg

Uncooked white rice • Sakura shrimp (tiny dried shrimp) • Soy sauce • Sake • Mirin • Mitsuba