Ingredients for Hiyashi Chuka
(serves 2)

2 bags of Hiyashi Chuka Noodles
1 tsp Sesame Oil
4 slices of Ham
1 Egg
A pinch of Salt
1 tbsp Water
1 tsp Potato Starch
1/2 Tomato
1 Cucumber
1 pack of Broccoli Sprouts
6 Frozen Boiled Shrimps
Toasted White Sesame Seeds

- Lemon Soy Sauce -
100ml Hot Water (3.38 fl. oz)
1/2 tsp Torigara Soup Base - Powdered Chicken Soup Base
2 tbsp Brown Sugar
2 tbsp Soy Sauce
1 tbsp Vinegar
1 tbsp Lemon Juice
1 tsp Sesame Oil
Karashi - Japanese Hot Mustard

- Sesame Sauce -
1 1/2 tbsp Sesame Paste
1 1/2 tbsp Brown Sugar
2 tbsp Soy Sauce
1 tbsp Vinegar
50ml Water (1.76 fl. oz)
1 Spring Onion
1/2 tbsp Chopped Ginger
1 tsp Sesame Oil
Doubanjiang - Chinese Spicy Bean Paste

About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/lic enses/by-sa/3.0/

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Ingredients for Yaki Gyoza
(25 pieces)

120g Ground Pork (4.23 oz)
100g Cabbage (3.53 oz)
50g Onion (1.76 oz)
50g Nira - Garlic Chives (1.76 oz)

- Condiments -
1/2 tbsp Soy Sauce
1/2 tsp Sugar
A pinch of Pepper
1 tbsp Sake
1/2 tbsp Sesame Oil
1 tbsp Potato Starch
1 tsp Grated Garlic
1/2 tsp Grated Ginger
1/2 tbsp Oyster Sauce
or 1 tsp Chinese Soup Base

25 Gyoza Skins
1 tbsp Sesame Oil
Flour for dusting

- Gyoza Sauce -
1 tbsp Black/White Vinegar
1 tsp Soy Sauce
Rayu - a type of Chili Oil
or Sesame Oil

About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/lic enses/by-sa/3.0/

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Ingredients for Taiyaki
(5 pieces)

- Taiyaki Batter -
100g Cake Flour (3.53 oz)
2/3 tsp Baking Soda
2 tbsp Sugar
1/2 Egg (30g/1.06 oz)
100ml Water (3.38 fl oz)

150g White or Black Bean Paste (5.29 oz)
30g/1.06 oz for each piece

Ingredients for White Bean Paste
(approx. 800g/1.76 lb)

250g Daifuku Mame (a type of Shiro Ingen Mame) - White Beans (0.551 lb)
1000ml Water for soaking beans (4.23 u.s. cup)
100ml+50ml Sashimizu - Adding cold water to boiling water
250g White Refined Sugar (0.551 lb)
A pinch of Salt

** You can store bean paste in a freezer by dividing it into small pieces.

About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/lic enses/by-sa/3.0/

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Ingredients for Temaki Sushi
(serves 3)

300ml Rice (10 1/2 oz)
300ml Water (10 1/2 oz)
1 tbsp Sake
5x5cm Kombu Kelp (2x2 inches)

2 tbsp Roasted White Sesame Seeds
A Little Ginger

40ml Rice Vinegar (2 tbsp & 2 tsp)
1/2 tbsp Sugar
1 tsp Salt

2 Eggs
2 tsp Sugar
A Bit of Salt

4 Srimps

100g Chu-Toro - Medium Fatty Tuna (3 1/2 oz)
100g Kampachi - Greater Amberjack (3 1/2 oz)
100g Fatty Salmon (3 1/2 oz)
1 Precooked Anago - Conger Eel
2 Scallops
1 Cuttlefish

Looseleaf Lettuce
Newly Harvested Onion
Radish Sprouts
1/2 Cucumber
50g Takuan - Pickled Daikon Radish (2 oz)
50g Nagaimo - Japanese Mountain Yam (2 oz)
10 Shiso Leaves - Beefsteak Leaves

Toasted Nori - Toasted Laver Seaweed

Gari - Sushi Ginger
Mayonnaise
Wasabi - Grated Japanese Horseradish
Soy Sauce

How to Make Steamed Rice
Wash 300ml rice (10 1/2 oz) and drain the rice in a sieve basket. Put the rice in a rice cooker, and add 300ml water (10 1/2 oz), 1 tbsp sake and 5x5cm kombu kelp (2x2 inches). Let the rice soak in the water for 30 minutes and turn on the rice cooker.

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/lic enses/by-sa/3.0/

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Ingredients for Oyakodon
(serves 1)

50ml Dashi Soup (1/5 u.s. cup)
1 tbsp Soy Sauce
** 1/2 tbsp Sake
(I forgot to add Sake on the list of ingredients in the video)
1/2 tbsp Sugar
1/2 tbsp Mirin
1/2 Small Onion
85g Chicken Meat (3 oz)
2 Eggs
10 Japanese Wild Parsley (Mitsuba)
200g Rice (7 oz)

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/lic enses/by-sa/3.0/

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Ingredients for Okonomiyaki
(serves 2 people)

- Batter -
100g Soft Wheat Flour (3 1/2 oz)
140ml Dashi Soup (5 oz)
1/4 tsp Baking Powder
1 tpsp Grated Yamaimo (Japanese Mountain Yam)
A Little Bit of Salt

200g Cabbage & Welsh Onion (7 oz)
50g Boiled Octopus (1 3/4 oz)
8 Deep-Water Shrimps
Sakuraebi (Dried Pink Baby Shrimps)
Tenkasu (Bits of Deep-Fried Tempura Batter)
Beni Syoga (Pickled Ginger)
2 Eggs
100g Slice Pork (3 1/2 oz)

- Toppings -
Okonomiyaki Sauce
Long Green Onion
Mayonnaise
Dried Bonito Frakes
Aonori (Green Laver)

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/lic enses/by-sa/3.0/

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Ingredients for Oden
(serves 2 people)

Daikon Radish
Konjac
Eggs
Potato
Cabbage Leaf
Spinach
Hanpen (fish minced and steamed)
Fried Fish and Tofu Cake

Deep Fried Tofu
Rice Cake
Slice Pork
Enoki Mushrooms
Shimeji Mushrooms
Welsh Onion

Mustard

- Soup Stock -
1200ml Water (5 U.S. cup)
*10cm Kombu Kelp (4 inch)
*20g Dried Bonito Flakes (2/3 oz)
3 tbsp Soy Sauce
3 tbsp Mirin

*Kombu Kelp and Dried Bonito Flakes can be substituted for granulated instant dashi.

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/lic enses/by-sa/3.0/

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Ingredients for Nikujaga
(serves 2 people)

Slice Beef
2 Potatoes
1/2 Carrot
1 Onion
Snap Peas

- Soup Stock -
240ml Water (1 u.s. cup)
1/2 tsp Granulated Dashi (made from seaweed)
1 1/2 tbsp Sake
1 1/2 tbsp Sugar
1 1/2 tbsp Soy Sauce

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/lic enses/by-sa/3.0/

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Ingredients for Yellowtail Teriyaki & Pickled Turnip Shaped in Chrysanthemum Flower
(serves 2 people)

2 pieces of Yellowtail

- Teriyaki Sauce -
2 tbsp Soy sauce
2 tbsp Mirin
4 tbsp Sake
1/2 tbsp Sugar

2 Turnips
Yuzu Peel
Red Pepper

Salt Water
200ml Water (4/5 u.s. cup)
1 tsp Salt

- Sweet Vinegar -
2 tbsp Vinegar
1 tbsp Sugar
2 tbsp Water & Kombu Kelp Seaweed
1/2 tbsp Mirin

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/lic enses/by-sa/3.0/

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Ingredients for Zenzai and Anko
(serves 4)

200g Azuki Beans - (Red Beans) (7 oz)
700ml Water (3 u.s. cup)
(250g Cooked Beans (9 oz) for Bean Paste)

120g Sugar for Zenzai (4 oz)
70g Sugar for Red Bean Paste (2 1/2 oz)
A Little Bit of Salt
A Little Bit of Matcha - Powdered Green Tea

12 Tofu Dango Balls
(Watch our previous video to make them)
http://www.youtube.com/watch?v =5PZuMdrYI7E

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/lic enses/by-sa/3.0/

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Ingredients for Tofu Dango
(serves 3 people)

100g Glutinous Rice Flour (3 1/2 oz)
100g Soft Silken Tofu (3 1/2 oz)
** You can substitute Firm Tofu for Silken Tofu.
Water

2 tbsp Kinako (soybean flour)
1 tbsp Sugar

2 tbsp Black Sesame
1 tbsp Sugar

1 tbsp Sugar
1 tbsp Soy Sauce
1 tbsp Mirin

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/lic enses/by-sa/3.0/

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Ingredients for Tendon (2 People)

- Tendon Sauce -
100ml Dashi Soup (2/5 u.s. cup)
2 tbsp Soy Sauce
2 tbsp Mirin
1 tbsp Sake
1 tbsp Sugar

- Tempura Batter -
3 tbsp Cold Water
3 tbsp Tempura Flour

Shrimps
Squid
Sweet Potato
Pumpkin
Maitake Mushrooms
Eggplant
Asparagus

About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/lic enses/by-sa/3.0/

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