Ponzu

Ground pork • Firm tofu • Onion ½ medium (about 100 g), finely chopped • ★1 tbsp Potato starch • ★1 tbsp Soy sauce • ★1/3 tsp Grated garlic

salmon parts • cabbage roughly chopped • dried shiitake mushroom • Chinese cooking wine • minced ginger • White pepper • shoyu • mirin • lemon juice • Ice

Soy sauce • lemons • limes • oranges • yuzu • sugar

chicken • butter • Salt and pepper • garlic • ponzu • sesame oil • chopped onion • grated ginger • minced celery leaves

mini broccoli • Ponzu • bonito flakes

roll steaks, about 1.5-2 cm thick • ponzu • garlic, peeled, crushed, sliced thinly • oil (I used sunflower oil)

chicken gizzards • ponzu sauce • sesame oil • oil

medium-sized frozen scallops • flour • butter • ponzu • shichimi

boneless-skinless chicken breasts • pineapple; large dice • green bell pepper; large dice • red bell pepper; large dice • yellow onion; large dice • ponzu (lime soy sauce) • sesame oil • garlic; peeled and smashed • crushed pepper flakes • kosher salt

Oysters in shell on ice • Tamari • Lemon juice • Rice vinegar • Fresh grated ginger • Thin slices green onion

to 5 tablespoons Soy sauce • Vinegar and an optional 5 cm square sheet of kombu seaweed for the stock • to 3 tablespoons Mirin • Sugar • to 5 tablespoons Soy sauce • Lemon juice (fresh is best, but bottled is okay) • to 3 tablespoons Mirin • Sugar • square sheet Kombu seaweed for dashi stock (optional)

bunchs Ramps (or alpine leek) • Mayonnaise (1st addition) • Mayonnaise (2nd addition) • Ponzu • Bonito flakes and white sesame seeds

sake • lite soya sauce • lemon juice • rice vinegar • sugar • chopped kombu

Tuna or Bonito, Sashimi grade (seared is fine) • Garlic • Roasted white sesame seeds • Egg white • Olive oil • ●Cooking sake • ●Soy sauce • ●Mirin • ○Ponzu • ○Shiro-dashi • ○Water • ▲Green onion •

Minced chicken thigh • Chinese garlic chives • worth ●Grated ginger • ●Sesame oil • ●Soy sauce • Daikon radish • Ponzu • Sesame seeds

Eggplant (slim Japanese type) • Onion • to 1 can Canned tuna in oil • Sesame oil • Ponzu (with yuzu or whatever type you like!)

Pork meat (any type of thinly species pork) • Shimeji Mushrooms (or any time of mushrooms) • Ponzu (Check out this recipe if you don't have store-bought sauce • Mayonnaise • Shiso leaves and green onions, sliced onions etc.

Spinach • Chikuwa • 1/2-2 tablespoons ★Mayonnaise • ★Ponzu • ★Sugar • ★Ground sesame seeds

to 1 block Tofu (micowave to get rid of the excess moisture as well as to warm in up in the winter） • pack Shimeji mushrooms (or any mushrooms you like） • Ponzu (I recommend homemade ponzu; • Green onion • Sesame oil • handful Chirimen jako

Soy sauce • Vinegar • Dashi stock • Lemon juice • (to taste)♡ Yuzu or yuzu pepper

pieces Bacon • Watercress (or your choice of greens) • Tomato • ┌Eggs • │Milk • Ponzu • └Coarsely ground black pepper • Butter • Ponzu

Chicken breast • Salt and pepper • Sake • Flour • Egg • Japanese leek • Ponzu (whatever you prefer)

Thinly sliced pork belly • Cabbage • 6-7 cm thick slice Daikon radish • stalks Green onion or scallion • as much (to taste) for each serving Plain cooked rice • to 3 tablespoons Soy sauce • Sake • of each Salt and pepper • Grated ginger • Ponzu

slabs Raw bonito • to 5 Scallions • Young onions (or normal onions) • Vegetable oil • Ponzu • Grated ginger • Grated garlic

Steamed bun (your choice of filling) • Ponzu, or a combination of soy sauce and vinegar • Japanese mustard

Chicken wing mid-section • less than a teaspoon Mayonnaise • Ponzu • each Salt and pepper

Tomatoes • leaves Shiso leaves (finely shredded) • Ponzu • Vinegar • Black pepper