Yukari

Sliced cabbage • salt • Yukari as topping (optional) • Sesame as topping (optional)

Warm rice • around 1/2 a teaspoon Yukari • Grated cheese

Green peppers • Yukari (dried red shiso leaf powder) • Mayonnaise

bowl White rice • [A] • Yukari • Avocado • Vinegar • Cream cheese • sheet Nori • Ground white sesame seeds • Soy sauce (wasabi soy sauce)

as much (to taste) Red shiso leaves from umeboshi

Wiener sausage • leaf Cabbage • ★Yukari (dried red-shiso furikake) • ★Sesame seeds

Chikuwa • Sliced cheese • Tempura flour • before and after Water • Yukari (dried red shiso leaves • Frying oil

Salmon flakes (ready-made) • Eggs • ●Sugar • ●Salt • leaves Shiso leaves • Cucumber • Avocado • △Vinegar • △Salt • Freshly cooked rice • ＊Vinegar • ＊Sugar •

white rice (uncooked) • Salt • Nori seaweed (as needed) • Your choice of fillings and/or furikake (as needed) • (I used salted sesame seeds, greens, salmon, and yukari) • Plastic cling wrap for shaping • Square-base milk carton • Scissors

rice bowl White rice • Purple decofuri rice seasoning (or yukari furikake) • Nori seaweed • Sliced cheese • Sakura denbu • Toothpick, plastic wrap

Dried hijiki seaweed • Carrot • pieces Aburaage • swirl ● Soba tsuyu (soba dipping sauce) • swirl ● Mirin • swirl ● Cooking sake • Yukari

Oatmeal • blossoms Salt-preserved sakura • ●Yukari • ●Boiling water • Additive-free soy milk • Water • Beet sugar (or normal sugar) • ★Cake flour • ★Aluminium-free baking powder • blossoms Salt-preserved sakura

rice bowl's worth Plain cooked rice • Canned tuna • Scallions (finely chopped) • Roasted sesame seeds • Umeboshi • Cold barley tea • Yukari powder

Dried hijiki seaweed • Yukari • Sake • Sugar • Roasted white sesame seeds

Chikuwa • leaves Shiso leaves • Sliced cheese • Katakuriko • Yukari (dried red-shiso furikake) (optional)

Chikuwa • leaves Shiso leaves • Ham • Imitation crab sticks • Toothpicks • Ground sesame seeds • Yukari seasoning

Fresh okara • Sweetener • Grated ginger (or tubed) • Cinnamon powder • Curry powder • Yukari

Pasta • ● Water • ● Olive oil • ● Dashi stock granules • Cabbage • Chirimen jako (semi-dried salted tiny sardines) • Soy sauce • Salt and pepper • Yukari (dried red shiso leaf powder)

pieces Sakura preserved in salt • Nagaimo (or yam potato, Japanese yam), grated • to 70 grams Sugar • Water • Joshinko • Yomogi powder • Koshi-an • Yukari

square sheet Toasted nori seaweed • rice bowl worth Hot cooked rice • Salt • Yukari • Salted plum

of 3 Turnips • Salt • to 3 tablespoons Yukari (dried and powdered red shiso leaves ) The soft type is better for this recipe • drizzle Toasted sesame oil

Mochi rice • enough to soak the rice Water • [A] Yukari • [A] Water • Shredded coconut • Sugar

Beef (steak), about 150 g • Garlic (thin sliced) • Coarsely ground pepper (to taste) • Soy sauce • Lemon juice • Vegetable oil • to 15 grams Butter • rice bowls ○Plain cooked rice • ○Mizuna (cut up roughly) • ○Shiso leaves (cut up roughly) • ○Yukari (dried red shiso leaf powder) • ○White sesame seeds •

Umeboshi • Shio-kombu (I recommend the dried type) • Yukari

pieces Chicken karaage (store-bought or frozen) • A: Shiso leaves (slice thinly) • or less A: Yukari powder • A: Toasted sesame seeds (white sesame seeds in the picture) • Cooked Japanese rice • Shiso leaves to finish

Rice balls (Ampanman, Omusubiman, Komusubiman, and koinobori ) • use as much (to taste) Hot cooked white rice • Salt • Salmon flakes • Yukari (dried red shiso leaf powder) • Aonori • Salted plum • Wiener sausage • Nori (dried seaweed sheet)

Chicken tenders (or breast meat) • Japanese leek (or green onion) • ★ Umeboshi • ★ Mentsuyu (3x concentrate) • ★ Vinegar • ★ Shio-kombu • Dashi stock (or kombu tea) • Pasta cooking water • Shiso leaves, nori seaweed, sesame seeds, yukari • Umeboshi

White rice • Deco-furi in red and purple (you can also use ketchup and yukari instead) • Sliced cheese • Nori seaweed • Carrot

Cabbage *cut into bite-size pieces • Yukari *add more to suit your taste