Stock fish

orzo pasta, Cold butter from the freezer, Grated Parmesan cheese, Extra virgin olive oil, garlic + 2 cloves, white or red onion, Extra virgin olive oil, peeled tomatoes, water + 2 cups (500 ml) of water, celery stalk, chopped, sprigs of parsley, Basil

Salmon head, bones, and trimmings, Water (enough to cover the salmon), large Onion, quartered, –5 Garlic Cloves, crushed, Ginger (optional), Bay Leaves, –4 Scallions, chopped, Salt, to taste

fresh egg noodles, fresh green onion shoots, dried shitake mushrooms, sliced, dashi broth, thin slices daikon root, thin slices fresh tuna, thinly stripped pieces of fresh leek, miso, soy sauce, sesame seeds, slivered dried seaweed, roasted garlic

Egusi blended, Beef 3 kilo, Fresh pepper, Crayfish blended, Bitter leaf sliced, Maggie, Palm oil, Stock fish, Salt, Onions bulbs

head of a hake, fishbones of a hake, head of monkfish, fresh tomatoes, tomato puree , onion, salt, few drops of Tabasco, water

Flying fish (dried sardines), Dried shiitake mushrooms, Dried clams, Kombu, Water, handful Bonito flakes, Water

Pacific Saury or Mackerel, Onion, Green peppers, Sweet Peppers (any color), Carrot, Salt and pepper, Plain flour, Soy sauce, Shiro Dashi, Sugar, Mirin, Vinegar

Pasta, - about 40 grams ◎Canned tuna, ◎Mayonnaise, ◎ Dashi stock granules (I used bonito flavored), plus Dashi soy sauce (soy sauce premixed with dashi), Olive oil, Shredded nori seaweed

Soy sauce, Mirin, Dried fish flakes (refer to Step 1)

salmon fish head or fillet, mini bottle of chicken essence, each potato and carrot, water, wolfberry

Butter/margarine, French style frzn gr beans, Onions(1&¼ for the rice the remaining ¾ for the fish), Salt & pepper to taste, Sundried tomatoes blended together w oven-roasted garlic (tomatoes came in a jar packed in olive oil, roast the garlic then put it into the fp w the tomatoes & blend til paste like consistency, put back in jar, this way the r garlic won't go bad!), Instant brown rice, Pre-made chicken broth(like if you pre-boiled some chicken for baking or something. Or you can use water or store bought broth or use vegetable broth, I like to use homemade.), Use the same chicken broth, enuf to cover the filets., Tilapia filets(mine were frzn), Onion, thinly sliced, Salt & pepper to taste, Garlic powder to taste

fish bones, heads, tales and skins, water, onion quartered, celery plus leaves coarsely chopped, Bay leaf, parsley, salt, black peppercorns, dry white wine

water, instant Dashi granules, miso paste, dried seaweed, soaked in water, cubed tofu, chopped green onion, Optional: You can add shrimp, white fish, dumplings ect

Onion, Celery Stalks, Garlic, Bay Leaves, Carrot, Black Pepper Corns, Olive Oil, Raw Prawn Shells, White Fish Bones

cm Daikon radish, Apple, Onion, Carrot, thumb's worth Ginger, Garlic, Sesame oil, White sesame seeds, Sugar, Kombu dashi stock, Scallop or bonito dashi, Salt

enough to cover the vegetables Chicken broth from "Moist ☆ Boiled Chicken", Lotus root, Mini-onions, Sugar snap peas, Red chili, Minced garlic, ☆ Fish sauce or usukuchi soy sauce (to add flavour), Lemon juice (or your favourite vinegar), Salt and pepper, Vegetable oil

soft water, dried kelp, katsuobushi(dried bonito flakes)

fish bone, water, Leeks, Salt

(or 4合) Japanese rice, Water (If you don't use dashi powder, take dashi stock from bonito flakes) - A, Japanese dashi powder - B, table spoons Sake - C, table spoons Mirin - D, Tuna chunks (John West), table spoons Shio Kombu (Salted kelp, you can buy in Asian super markets), Carrot (Julienne), Sesame seeds

potatoes, fish, scotch bonnet, onion, ginger and Garlic, seasoning and spices, palm oil

fish, Japanese sake, soy sauce, salt, dashi powder, water, &1/2 tablespoons potato starch or corn starch

Beans, Yam, Stock fish, scotch bonnet, Spices, seasoning, cryfish, Palm oil, Moringa leave, onion