Ingredients for Zenzai and Anko (serves 4) 200g Azuki Beans – (Red Beans) (7 oz) 700ml Water (3 us 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 …

Ingredients for Chawanmushi (serves 2) – Egg Mixture – 1 Large Egg 170ml Water (0.719 us cup) 1/2 tsp Granulated Bonito Dashi 1/2 tsp Sake 1/2 tsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi) 1/4 tsp Salt – Fillings – 50g Chicken Meat (1.76oz) 2 Shrimps 2 Shiitake Mushrooms 4 slices of Kamaboko – fish minced and steamed 4 Ginnan – Ginkgo Seeds Mitsuba – Japanese Wild Parsley Sake & Usukuchi Soy Sauce for Seasoning * A lid wrapped with kitchen towel prevents water drops …

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/licenses/by-sa/3.0/

Ingredients for Ramen – Japanese noodle dish originated in China (serves 2) – Yakibuta – 500g Pork Ribs (17.6 oz) Green Part of Welsh Onion A Small Piece of Ginger 4 tbsp Soy Sauce 2 tbsp Sake 1 tbsp Brown Sugar ** Boil down the pork ribs soup until the volume is less than 300cc (1 1/4 us cups). – Seasoned Soft-Boiled Eggs – 2 Eggs (65g-70g/2.29oz-2.47oz) 1 tbsp Soy Sauce 1 tbsp Sake 1 tbsp Mirin ** Season the eggs for several hours at a room temperature or keep them in a fridge overnight …

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 US 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 …

Ingredients for Onigiri 7 pieces 360cc Rice for 7 Onigiri (1.52 us cup) **Molding rice when it is still warm makes it easy to form onigiri into a desired shape. Japanese rice: http://en.wikipedia.org/wiki/Japanese_rice 2 sheets of Toasted Nori 1 piece of Lightly-Salted Salmon 50g Sliced Beef Short Ribs (1.76 oz) 1 tsp Soy Sauce 1 tsp Sugar Grated Ginger 1 leaf of Pickled Hiroshimana Boiled and Dried Baby Sardines Toasted White Sesame Seeds Umeboshi – Pickled Plum Okaka – Dried Bonito Flakes …

Ingredients for Temaki Sushi (serves 3) 300ml Rice (10 1/2 oz) 300ml Water (10 1/2 oz) 1 tbsp Sake 5x5cm Kombu Kelp (2×2 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 …

Dawn Wells, aka Mary Ann from Gilligan’s Island, demonstrates a unique way to peel an Idaho potato…without the use of a potato peeler!

Ingredients for Ichigo Daifuku
(6 pieces)

100g Shiratamako/Mochiko – Glutinous Rice Flour (3.53 oz)
2 tbsp Sugar
95-100ml Water (3.21-3.38 u.s. fl oz)
Katakuriko – Katakuri Starch (for dusting)
150g Anko – Sweet Red Bean Paste (5.29 oz)
6 Strawberries (15g/0.53 oz per piece)

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/licenses/by-sa/3.0/

You need a high quality blender for this, really a vita-mix or a blendtec, but it’s worth it. No added sugar or preservatives, just peanuts. It’s really good and lasts for months. You can also do it with almonds or my favorite, cashews.

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