Kombu

natto • shredded cabbage • salted kombu • mayonnaise • sesami oil • vinegar

Kombu • Water • Water (3 Liters mentioned) • Spare Ribs (Whole rack, untrimmed) • Pig's Foot (Whole) • Ground Pork • Garlic • Ginger (cut into coins) • Chicken Wings • Onion • Scallions • Ginger (Coins) •

Dashi Broth • Kombu sea kelp • cup of bonito fish flakes • Salt • Soy Sauce • Mirin • Sake • sugar (optional) • skin-on chicken thighs • a whole onion • dashi broth • eggs scrambled •

Daikon radish (1 small daikon) • salt • Vinegar • salt • Sake • sugar • Few Kombu if you have • Small amount of chili pepper if you prefer

pasture raised pork shoulder, sliced • dried kelp/kombu • dried wakame • firm tofu • carrot • homemade stock • clams • Garlic cloves • Onion, sliced

water • x 15cm of kombu • bonito flakes (katsuobushi)

Napa cabbage • games salt for Napa cabbage • water • garlic cloves • ginger • onion (peeled) • apple • Korean chilli pepper flakes • salt for paste • carrots • daikon • green onions or Asian chives •

Vital Wheat Gluten • nutritional yeast • water • cornstarch or chickpea flour • water • tamari • garlic powder • salt • freshly ground pepper • piece Kombu • mushroom unami powder • Chinese white wine •

peeled shrimpshells with heads and tails, or 4 tsp dried bonito soup base (called dashi) • water • dried seaweed (called kombu) • firm tofu, slivered (home made, see recipe) • chopped green and white mexican onion, or chinese garlic chives • fresh green bok choy, slivered • miso paste (called natto, home made, see recipe below) • non GMO, organic latest harvest soy beans • Cost: 2 pounds soybeans $1, (make 120 bowls), leftover shrimp peel, free, other ingredients 10 cents, bowl of miso is a few pennies

Rice • Dashi stock (from Bonito flake and Kombu seaweed) • Mushrooms • Carrots • Cooking sake • Sweet sake • Light soy sauce

Daikon radish • Cucumber • Bok choy • Beech mushroom • Tofu skin • mixed Fish cake, (Chikuwa, Gobouten, Squid fishball.etc) • Mirin, Japanese cooking seasoning • Tsuyu, Japanese soup base • Sake • Kombu kelp, dried seaweed • Water

water • square Kombu kelp • dried bonito flakes

Miyazakigyu Wagyu beef strip stea • Kombu, 3”x 3” strip • water • Napa cabbage, cut into 2”x2” strips • baby corn, drained • large shiitake mushrooms, stemmed • leek (white and pale green parts only), cut into ¼ • container extra-firm tofu, cut into 1-inch cube • baby bok choy cut into bite size strips • carrots, peeled and sliced very thin on a diagonal • shimeji, enokitake, shitake, or cremini mushrooms (stemmed) • snow peas •

Kombu tsuyu base • Udon or noodle • Enoki mushroom • water

large King Oyster Mushrooms • no chicken or veggie broth (my opinion both work) • dry white wine (I omitted, didn't have) • (6 in.) Piece dulse or Kombu seaweed (1 used Kombu) • white miso • tamari or soy sauce (I use braggs liquid aminos) • pure maple syrup • vegan Worcestershire sauce • Salt to taste • Toasted sesame oil for searing

in piece of kombu • shitaki mushrooms, fresh or dried • water • a sweet onion sliced • chopped garlic • carrot, cut in sticks • piece of japanese daikon, cut in sticks • tamari or shoyu • mirin • sake • salt • Ground pepper, to taste •

Angel hair pasta • Sherry vinegar • chopped Kombu • truffle oil • olive oil • Chopped chives • Black pepper (grounded)

・180 g rice • ・520 ml water(put kombu in a water) • ・60 g bacon • ・100g pumpkin • ・200 ml milk • ・20 g butter • ・A dash of salt and pepper • ・1 tablespoon olive oil(To stir fry the bacon) • ・1 1/2 tablespoons olive oil(To stir fry the rice) • ※You can use consomme or bouillon instead of kombu water

Dashi soup (Kombu & Sliced bonito) • Chicken • Daikon • Carrot • Kamaboko (fish paste) • Mochi (Rice Cake) • Spinach • Yuzu • Ikura (Salmon roe) optional

dried shiitake • water • Kombu • skin-on and bone-in chicken thighs • katsuobushi • Greens (mizuna, spinach, watercress, etc) • fat carrot • kamaboko • soy sauce • sake • sea salt • green onions, chopped

Garlic chives • Kombu seaweed • （Sauce） • Soy sauce • Sugar • Sesame oil • Sake • Garlic

Shiitake powder • water to rehydrate Shiitake powder • Kombu • soybeans • Mirin • soy sauce • brown sugar • grain vinegar • Udon noodles for two people • Condiments of your choice, such as chopped scallions

dried Shiitake mushrooms (dried weight 20-30g) • Kombu (dried kelp) • dried soybeans • Kanpyo (Dried Gourd Strips) • Udon noodles for two people • Condiments of your choice, such as chopped scallions, grated ginger, grated daikon and nori • SEASONING "A" for the Shiitake • Mirin • soy sauce • grain vinegar (such as Japanese Rice Vinegar) • ◎ 40ml Soy sauce • ◎ 15g brown sugar •

Salmon roe • Plenty of Salt • Plenty of Hot water • : Sake • : Mirin (Sweet sake) • Soy sauce • Kombu seaweed

Bamboo shoots • sesame oil • Water • Kombu • Katsuoboshi • Mirin • Dark Shoyu • chashu sauce • white sugar

(dried weight: 60g) Dried Shiitake mushrooms • Kombu • Soybeans • Kanpyo(dried gourd strip) • Mirin • Soy sauce • Grain vinegar or black vinegar

Daikon radish leaves • Canned tuna • ginger • uncooked rice • water (including soy sauce and Sake) • Kombu Kelp • soy sauce • Sake • roasted sesame seeds (for toppings)

Nappa cabbage (about 2-2.5kg) • salt • red miso • sesame oil • carrot shredded • grated peeled apple • chives • ginger (finely grated) • garlic (finely grated) • agave syrup • kombu (dried seaweed) • Korean chili powder •

Precooked quinoa • celery root (shredded) • sweet potato • green bananas • small zucchinis • tomato • carrots (shredded) • Dried Kombu • anchovies sauce • molasses