Ingredients
1 cup dashi
3 tablespoons shoyu
2 tablespoons mirin (Japanese Sweet Cooking Wine)
2 tablespoons dried fish flakes (Katsuobushi)
1/3 cup rice vinegar (Su, for Soba Zuyu only)
1 tablespoon tangerine zest, skin shaved (for Soba Zuyu only)
red pepper flakes (optional)
Ingredients
2 medium cucumbers, peeled, and seeded
2 teaspoons salt
1/3 cup rice vinegar
1 tablespoon sugar
2 teaspoons soy sauce
1/4 teaspoon gingerroot, grated fresh
Ingredients
2 lbs fresh gingerroot
3 cups vinegar
2 cups sugar
2 teaspoons salt
Ingredients
1 cup dashi (cooking stock)
1/2 cup mirin (Japanese sweet cooking wine)
1/2 cup shoyu (soy sauce)
1/4 cup sugar
Ingredients
1 1/3 cups light olive oil (or corn oil)
1/2 cup toasted sesame oil
4 scallions, cut into 1/2-inch rings
10 slices fresh ginger, smashed (1/4-inch)
1 1/2 teaspoons crushed red pepper flakes
2 teaspoons szechwan pepper
Ingredients
1/2 cup Dijon mustard
1/4 cup toasted sesame oil
3 tablespoons unseasoned rice vinegar
1/4 teaspoon sugar
1 pinch sea salt
Ingredients
1/2 lb fresh ginger, peeled, sliced crosswise against the grain into paper thin coins
1 1/3 cups unseasoned rice vinegar
3 tablespoons apple cider vinegar
2 tablespoons white vinegar
1/2 cup sugar, plus
1 tablespoon sugar
1 tablespoon kosher salt, plus
1 teaspoon kosher salt
Ingredients
1 (8 ounce) package soba noodles
1 teaspoon salt
1 cup carrot, julienned
1/2 cup red bell pepper, julienned
1 cup edamame (japanese soy bean)
2 cups broccoli, blanched
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
Ingredients
1/4 cup sugar
1/4 cup soy sauce
1/4 cup white wine
1/2 cup water
1 tablespoon garlic, minced
8 chicken thighs (approx, I use boneless and skinless)
Ingredients
2 tablespoons wasabi powder (horseradish powder)
1 1/2 tablespoons water
1/2 cup mayonnaise
1 lb fresh tuna steak, cut into 3/4-inch cubes
2 1/2 tablespoons soy sauce
28 large slice pickled ginger
wooden skewers (28 skewers, 4-inch long)
1 bunch watercress
1 teaspoon fresh ground black pepper
1 tablespoon vegetable oil