Salmon roe with daikon puree

serves 4

• 1-1/3 lb. (600 g) Chinese white radish (daikon)
• 4 T. samon roe (illus. 1)

Directions

Grind the white radish into a puree (illus. 2). Gently squeeze out the excess moisture (illus.3 ) and place in a serving dish.

Sprinlke the salmon roe over the top of the white radish puree and serve. Small dishes of soy sauce may be served on the side as a dip, if desired.

Both salted and unsalted salmon roe are available commercially; choose the kind you prefer.

Shirataki with uni paste

serves 4

• 1/2 lb. (225 g) shirataki
• 1/8 t. salt
• 1/8 t. each: rice wine, MSG(optional)
• 1-1/2 T. uni paste(sea urchin, sea chestnut paste; illus. 1)

• 1/3 T. rice vinegar
• 2/3 T. soy sauce
• 1/8 t. rice wine, MSG(optional)
• mustard(illus. 2), as desired

• white radish sprouts(kaiware), as desired

Directions

Blanch the shirataki (illus. 3) briefly in boiling water and remove. Place in a frying pan with 1/8 t. salt,1/8 t. each: rice wine, MSG(optional) use no oil and stirfry until dry.

Stir 1-1/2 T. uni paste(sea urchin, sea chestnut paste; 1/3 T. rice vinegar,2/3 T. soy sauce,1/8 t. rice wine, MSG(optional) until combined. Add the stir-fried shirataki and stir until well mixed. Place in a serving dish. Top with mustard,as desired,white radish sprouts(kaiware), as desired and serve.

Asparagus with cod roe

serves 4

• 12 stalks green asparagus
• 1 pouch cod roe (tarako; illus.1)

Directions

Use only the most tender portion of the asparagus. Blanch in boiling water for 1 minute and revove. Cool in a bowl of tap water. Cut into 1-1/2"(4 cm) pieces and place in a serving dish.

make a slash on the surface of the cod roe pouch (illus.2). Turn over and scrape off the cod roe (illus. 3). Mix in 1/2 teaspoon rice wine. sprinkle over the top of the asparagus and serve.

Fresh cod roe can be kept in the refrigerator and eaten raw. Seasoned (e.g. piguant, salty) cod roe is called tarako.

This dish can be served as an appetizer at abanquet, and is also good as an accompaniment to wine.

shrimp-cucumber rolls

serves 4

• 2(straight) gherkin cucumbers
• 1 T. sugar
• 1/2 T. rice vinegar
• 4 shrimp (1/3 lb. or 150 g)
• bamboo skewers
• bamboo sushi mat (sudare)
• 1 sheet plastic wrap(6" or 15 cm square)
• 2 T. sugar
• 2 T. rice vinegar

Directions

Place the cucumbers on a cutting board. Sprinkle 1/8 teaspoon salt over them and gently rub it in to make the cucumbers soft and pliable (illus. 1). Rinse clean. Cut into 1/16"(.1 cm) thin rounds. Cure in another 1/8 teaspoon salt for 5 minutes. Saueeze out the excess moisture and marinate in 1 T. sugar, 1/2 T. rice vinegar.

Impale one shrimp on each bamboo skewer(illus. 2). Blanch about 1- 1/2 minutes in boiling water. Place the shrimp in a bowl of cold water to cool. Pull out the skewers. Remove the heads, shell, and set aside.

Place the sheet of plastic wrap on the bamboo mat. Gently squeeze the cucumbers dry and neatly arrange them in a flat, even layer on the plastic wrap, about 1-1/2" (4 cm) wide (illus. 3); avoid stacking the cucumbers on top of each other. Place the shrimp in the center. Gently roll into a tight cylinder. Place in the refrigerator.

Before serving, use a sharp knife to slice the roll into 12 small pieces, cutting with one single downward stroke. Gently remove the plastic wrap. Arrange neatly on a serving dish. sprinkle 2 T. sugar,2 T. rice vinegar over the tip and serve.

octopus salad

serves 4

• 7 oz.(200 g) fresh octopus (tako)
• 2 gherkin cucumbers
• 2-1/2 oz. (75 g) wakame (lobe-leaf seaweed)
• 1-1/3 oz. (40 g) lotus root (renkon)
• 2 T. rice wine
• 1/4 c. each: rice wine, water
• 1 T. light-colored soy sauce
• 3 T. sugar
• 1/2 t. salt
• 1/3 oz. (10 g) bonito shavings(katsuobushi)
• ginger root puree, as desired

Directions

Wash the octopus (illus. 1). Cook in boiling water about 5 to 6 minutes. remove, allow to cool, and cut into 1/4"(.3 cm) diagonal slices.
Wash the gherkin cucumbers. Blanch in boiling water3 seconds, then immerse in cold water (this gives the cucumbers a brilliant green color). Drain. Make diagonal (at a 45 angle) crosscuts in the gherkin cucumbers, cutting about halfway through (illus.2) Turn over the cucumber and cut again in the same way. The cucumber must remain connected (illus.3). Cut into approximately 2-1/2" (4 cm)pieces.
Tinse the wakame to remove the salt it contains, then squeeze ort the excess moisture. Cut the lotus root into thick strips, following the grain. Blanch the wakame and the lotus root separately in boiling water. Marinate in the vinegar, together with the gherkin cucumbers.
Bring 1/4 c. each: rice wine, water,1 T. light-colored soy sauce,3 T. sugar,1/2 t. salt,1/3 oz. (10 g) bonito shavings (katsuobushi) to a boil and strain. This is the vinegar dressing.
Arrange the octopus, cucumber, wakame, lotus root, and ginger root puree neatly on a serving plate. Pour the vinegar dressing over the top and serve.
Squid or shrimp may be substituted for the octopus in this recipe.

Okra with egg dressing

serves 4

• 8 shrimp (2/3 lb. or 300 g)
• 4 okry (ladies' fingers, gumbo)
• 1 egg
• 1 t. rice vinegar
• 1/8 t. mirin
• 1/8 t. sugar

Directions

Boil the shrimp until just cooked, shell. and set aside.
Small, thin okra is more tender and tastier(illus. 1).Rub gently with 1/8 teaspoon salt (illus. 2). Rinse clean. Blanch in boiling water, cool in tap water, and cut into thin slices.

Separate the egg. Transfer the yolk to a large serving spoon, then place the spoon on the surface of boiling water. stir the yolk carefully with a pair of chopsticks until of a thick consistency, about one minute (it will be about 3/10 cooked). Be extremely careful not to burn yourself on the steam! place the egg in a bowl and mix in 1 t. rice vinegar, 1/8 t. mirin, 1/8 t. sugar,blending thoroughly. This is the egg dressing.

Arrange the shrimp and okry on a serving plate. Pour on a small amount of egg dressing and serve.

Bonito shavings (illus. 3) may be sprinkled over the top just before eating for extra flavor.

If okry is unavailable, gherkin cucumbers may be substituted.

Spinach with sesame paste

serves 4

• 2 T. white sesame seeds
• 2 t. sugar
• 2 T. soy sauce
• 2 t. dashi
• 1 lb. (450 g) fresh spinach bonito shavings, as desired

Direction

Wash and drain the white sesame seeds (illus. 1). Toast by heating in a dry frying pan over low heat (use no oil; illus. 2). Grind into a powder (illus. 3 ) and mix together well with 2 t. sugar,2 T. soy sauce,2 t. dashi. This is the sesame paste.

Wash the spinach thoroughly and blanch in boiling water about 1 minute. Rinse in tap water to cool. Squeeze out the excess moisture. Cut into 2" (5 cm) sections. Place in a serving dish. Toss with the sesame paste and top with bonito shavings to serve.

Other vegetables, such as string beans, garland chrysanthemum (shungiku), Chinese cabbage, and so forth, may be substituted for the spinach.

The white sesame seeds may, as an alternative, be toasted and sprinkled directly on the spinach instead of first ground into a powder.