Ai

soy beans • Kouji • Salt (see note below on how to calculate the exact amount) • Tools: • bucket or container that can hold 3 liters • sturdy and clean plastic bag that is big enough to line the bucket • weight for weighing dough miso • inner lid that can fit inside the bucket - it will be used to put on top of miso to hold the weight

flour • rice flour (I used brown rice flour) • brown/natural sugar • dry yeast • salt • warm water • sesame seeds (i used black ones) • brown/natural sugar (for boiling)

eggs • dashi (Japanese kobu dashi) or milk • salt • Aonori ( optional) • cooking oil

butternut squash (about 600g) • semolina flour • flour • salt

butternut squash (small one about 600 g) • butter • salt • Nutmeg • Flour and more for dusting • As needed Breadcrumbs or panko • Egg, beaten

ground pork • kabocha squash, about 1/4 squash • onion, minced • potato starch • Salt and pepper • cinnamon, a little more to taste • shumai wrappers

flour • butter • vegetable oil • sugar • salt • ~2 Tbsp honey • Poppy seeds (optional) • Lemon or other grated citrus peel (optional)