Prawn Soup

• 4 prawns(1/3) lb. or 150 g) small amount of fresh spinach, washed well and blanched in boiling water
• 4 slices fish cake (kamabako) small amount of shredded lemon pell
• 3-12 c. dashi
• 1/8 t. each: salt, soy sauce

Remove the shell from the body of the shrimp (illus.1).

Slash the back verticlly, but do not cut all the way through (illus.2).
cut a natch in the center, about 3/8"(1 cm) long. Pull the tail out from the natch and curl as illutrated (illus. 3)
Blanch in boiling water for about one minute and remove. Place the prawns, spinach,fish cak slices, and shredded lemon peel in a serving bowl. Bing dashi salt and soy sauce to a boil and pour into the bowl so it is about 7/10 full. Serve.

if spinach is unavailable,white radish sprouts(kaiware) may be substituted

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Miso Soup

Miso Soup (serves 4 )

• 2/3 lb.(300g) porgy(red sea bream,tai)
• 1/2 c. each: shredded daikon,shredded carrot
• 1-2/3 oz.(80 g) miso (soy beam paste; illus.1)


• 1/8 t. each; sugar, MSG(optional)
• 2 T. chopped green onion

Cut the porgy (or other fresh fish) bones into pieces (illus.2).

Blanch briefly in boiling water, remove, and rinse under the tap.

Put 3- 1/2 cups water into a pot and bring to a boil. Add the shredded daikon and carrot and cook until soft. Next add the fish bones and bring the soup to a boil. Skim off the foam. Pass Miso paste,sugar and MSG(optional) through a spoon sieve. Mix thoroughly with a wooden stick or a spoon (illus.3).

Turn off the heat immediately and pour the soup into a serving bowl. sprinkle some chopped green onion over the top and serve.

Tofu and wakame (lobe-leaf seaweed) may be substituted for the fish bones, and dried fish broth for the water. (Remove the heads and entrails from 2/3 lb or 300 g small dried fish. Add 5 cups water and cook over low heat for 20 minutes.)

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Fresh Beef Appetizer

Fresh Beef Appetizer Serves 4

• 1 lb. (450 g) tender lean beef ( or fillet)
• 1/2 Chinese white radish(daikon)
• 1/2 small red chili pepper
• 2 green onions
• 1/2 onion
• 2 cloves garlic
• 1 T. lemon juice
• 1 T. soy sauce
• 1/2 c. dashi

Choose tender lean beef that is bright red and springy to the touch. Trim off the sinews and fat (illus.1)

Cut against the grain into thin slices (illus.2),
and arrange on a plate. Cover and seal with plastic warp (illus. 3).
Refrigerate 2 hours (at 37.4° to 41° F or 3° to 5° C).

Grind Chinese white radish,small red chilli pepper into a puree (Fresh Fish Steamed with Tofu), mince the green onion finely, and cut the onion into half rings. Soak the onion in ice water about 10 minutes. Drain well before using. Puree the garlic. sprinkle all of the ingredients over the cold beef. To Serve, Mix lemon juice, soy sauce and dashi Well and pour over the beef.

• When choosing beef that is to be eaten raw, freshness is of the utmost importance. The beef should be refrigerate at a temperature of 37.4° to 41° F (3° to 5° C ). For tastier and more tender beef, refrigerate for 6 days or more.
• The Dressing ingredients may, as an alternative, be pureed together, then mixed well with fresh raw egg yolk, soy sauce, and sesame oil.

Assorted Sashimi

Assorted Sashimi(Serves4)

• 6-2/2 oz.(180 g) fresh tuna fish fillet(maguro)
• 2/3 ib.(300) porgy (red sea bream;tai)
• 1/3 ib. (150 g) fresh cuttlefish or squid(ika)
• 1 sheet purple laver seaweed(nori)
• 1 halfbeak fish(sayori) (3" or 8 cm long)
• 1 small gherkin cucumber
• 4 cockles (torigai)
• 1/4 c. shredded chinese white radish (daikon) wasabi(Japanese horseradish) and soy sauce, as desired

-Slice the tuna into 3/8"(1 cm) thick strips. Cut the porgy into 1/8" (.5 cm) thick diagonally-cut slices. Set aside. -Remove the head, entrails, outer skin, and membrane from the cuttlefish(illus.1).

Cut in half lengthwise. Make a horizontal slash in one of the pieces on the interior; donot cut all the way through(illus.2).
Insert a sheet of nori inside (illus.3),
and cut into 3/8" (1 cm) wide strips. Cut the other half of the cuttlefish into thin slices, and roll into flowers(Chinese Apetizers and Garnishes). -Roll the gherkin cucumber inside the halfbeak fish fillet. Cut into pieces. Score the cockles and ark shells (with a crosshatch cut), wash each separately, and set aside. -soak the shredded white radish in ice water about 30 minutes. Drain well before using. -Neatly arange the ingredients separately on a serving dish. Dip in a mixture of wasabi and soy sauce to eat.

Cutting sashimi is an art; the important things to remember are that the knife should be sharp, each cut should be made in a single stroke, and the resulting piece of fish should be as smooth as a piece of marble. Sashimi should be stored in the refrigerator at a temperature between 37.4 and 41 F(3 to 5 c), and is best if eaten the same day it is prepared. If there are leftovers, it is best to serve them cooked rather than raw.

If halfbeak fish is unavailable, substitute any other fresh salt water fish.

Fresh Shrimp Appetizer (Serves 4)

• 4 Live prawns (about 4 to 4-3/4" or 10 to 12 cm)
• 1 lemon
• 4 plum leaves (oba; illus. 1)wasabi(Japanese horseradish), as desired
• 3 T. Rice vinegar
• 1-1/2 T. water
• 1-1/2 T. soy sauce

Wash the prawns. Remove the heads and blanch in boiling water. Remove as soon as they turn red in color,then soak in ice water. Cut half of the lemon into thin rounds, and quarter the other half.

Shell the shrimp and make 2 to 3 slashes down the back of each; do not cut all the way through (illus.2) Fill a bowl with ice water and ice cubes, then add the shrimp. Stir the shrimp around in the ice water with a pair of chopsticks or a spoon for 1 minute (illus.3), until the flesh of the shrimp becomes firm, and it shrinks and curls up.

Place some crushed ice in a serving bowl, then top with the lemon rounds. On top of this place the shrimp and the wasabi. Dip in 1 to eat. Place the plum leaves, the shrimp heads,and the quartered half lemon on a small dish and serve on the side.

• The shrimp can be wrapped in the plum leaves before eating for variety.
• If plum leaves are unavailable, parsley may be used as a substitute.

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