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

California Sushi
True to its name, this rolled sushi was invented in California by an enterprising Japanese sushi chef in the early 1970s. To complete this How-To you will need: Some plastic wrap A bamboo mat for rolling sushi Half of a cucumber A vegetable peeler A very sharp knife A cutting board A ripe avocado 4 imitation crab sticks or a quarter lb. of cooked, shredded crab 2 c. prepared sushi rice 2 sheets of toasted nori, cut in half 1 tbsp. sesame seeds A small spoon A damp kitchen towel And a bowl of clean water Lemon juice (optional) Step 1: Encase mat in plastic

Cut a large piece of plastic wrap a little more than twice the size of your bamboo mat and place it on the table. Place the bamboo mat on top and encase it in the plastic by smoothing the wrap evenly over both sides. Set the mat aside. Step 2: Prepare cucumber Peel the cucumber and scoop out the seeds with a small spoon. Cut the cucumber half into thin strips about 1/8 -- to 1/4-inch wide and set them aside. Step 3: Prepare avocado Cut the avocado in half lengthwise and twist the two halves until they separate. Cut the half without the pit into two quarters. Remove their skin and cut them lengthwise into quarter-inch slices. Set the slices aside and clean your hands and knife with the damp kitchen cloth. Tip: To prevent the avocado from oxidizing, or turning brown, squeeze some fresh lemon juice on the cut avocados. Step 4: Put rice on nori Lay a half sheet of nori shiny side down. Moisten your hands with a little water and grab a handful, or about a cup, of prepared sushi rice. Ball it up and put it on top of the nori. Step 5: Spread rice Spread and pat the rice across the nori, leaving a 1/2-inch margin uncovered at the bottom edge. Tip: Don't use too much rice. It should be no more than 1/4-inch thick and you should be able to see the nori sheet through it. Step 6: Sprinkle sesame seeds Sprinkle sesame seeds over the rice. Step 7: Flip nori onto mat Lay the plastic-wrapped bamboo in front of you. Flip the prepared nori sheet rice-side down at the bottom end of the mat. Step 8: Lay filling in nori Lay a strip of shredded crab across the middle of the nori, add a strip or two of cucumber next to

it, and lay avocado slices on top. Step 9: Roll with mat Use the bamboo mat to roll the bottom edge of the nori over the filling in the center, tucking it over firmly so the filling is enclosed. Step 10: Continue to roll Pull the mat back and lay it over the roll again. This time continue to roll forward, applying even pressure and tightening as you roll, using your mat as leverage. Step 11: Smooth out roll Once it's taken shape, take the roll off the mat and lay the mat over it. Press and smooth the roll, compressing it tightly and evening out the ends. Step 12: Cut roll With a very sharp knife use a delicate but firm sawing motion to cut the roll in half. Cut each half into three equal pieces. Step 13: Repeat process Repeat the process with your remaining half of nori, lightly layering it with rice, adding the filling, and rolling and cutting the sushi. Eat at your leisureafter all, this is California-style. Strawberry Daifuku 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 -Potato/ Katakuri Starch (for dusting) 150g Anko - Sweet Red Bean Paste (5.29 oz) 6 Strawberries (15g/0.53 oz per piece) Chawanmushi Ingredients for Chawanmushi (serves 2) - Egg Mixture -

1 Large Egg 170ml Water (0.719 u.s. 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 from falling into the cups.