These recipes are provided below:

Miso Soup with Garnishes

Ginger Dressing over Napa

Sushi Rice

Tuna Thin Roll

California Roll

Your Roll

Easy Sesame Udon Noodles

Miso Soup

Miso Soup Mix

Firm, Japanese Style Tofu

Accompaniments and garnishes:  seasonal garden vegetables such as green onions and mushrooms, fish or faux shellfish, chicken or duck.  Miso is perfect for disguising small amounts of leftovers.

Prepare miso to package directions making sure all of the powder dissolves completely.  Ladle in bowls, prepare with garnishes before serving or let guests garnish.

Ginger Dressing over Napa with Sesame Seeds

4 inches ginger, peeled and sliced

½ cup seasoned rice vinegar

½ cup vegetable oil

1 teaspoon salt

I large napa cabbage, shredded

1 tablespoon sesame seeds

Toss ginger, vinegar, oil and salt into a in a blender or food processor and whirl until smooth.  Immediately pour over shredded napa and garnish with sesame seeds.   Serves 6 as side dish.

Sushi Rice

1 ½ cups rice

6 tablespoon seasoned rice vinegar

1 ½ teaspoons salt

Use polished, white, short-grain Japanese rice or medium-grain California rice.  Sushi rice is fine. Cover rice in cold water in a bowl.  Rub it is the water for 10 to 20 seconds. Add fresh water and repeat three times.

Cook 1 ½ cups rice with 1 ¾ cups +1 tablespoon water.   Over medium heat, cook rice for 10 to 15 minutes uncovered and another 10 to 15 minutes covered.  Remove rice from heat and let cooked rice stand for 10 minutes. 

Combine the vinegar and salt. Mix rice and vinegar solution in a colander over a glass or ceramic bowl or in a wooden salad bowl. Fold dressing in large tossing motions.  Do not mush rice.  Store sushi rice in at cool room temperature  - never in fridge.

Tuna Thin Rolls

8 ounces fine quality, lean tuna

4 sheets nori, halved and toasted

Sushi rice

Wasabi

Pickled ginger

Soy sauce

Cut tuna into pencil strips and refrigerate until ready to use. Wet hands and place ½ nori sheet on bamboo mat. Dry hands on nori.  Spread ¼ inch layer of rice over nori leaving ½ inch at the long edges.  Spread wasabi to taste into the center on the sushi rice.  Place tuna strip into the depression.  Roll the mat tightly using your fingers and knuckles to control the width.  Cut roll across into four or six pieces.  Repeat with remaining ingredients.  Serves 6 as appetizer. 

California Roll

Cucumber, seeded, cut into thin strips

Avocado, cut into thin strips

6 ounces imitation crabmeat, halved length-wise

½ cup sesame seeds, toasted

sushi rice

3 sheets nori

On a rolling mat covered with plastic wrap or bag, with damp hands to place a half sheet of nori, shiny side down. Dry hands on nori.  Spread ¼ layer of rice over nori leaving a 1 inch at the farthest end uncovered.  Evenly sprinkle sesame seeds over rice.  Flip over so nori is on top.  Add other ingredients on top of nori and roll. Remove and cut roll into four large pieces.  Serves 6 as appetizer.

Easy Udon Noodles

1 package Udon noodles

½ cup Oy Soy Teriyaki Sesame Sauce/Marinade

Cucumber, seeded, sliced thin

Prepare noodles as directed on package.  Cover with Oy Soy Sesame Sauce and garnish with cucumber slices.  Serve warm garnished with cucumber.  Refrigerate for at least 2 hours, garnish and serve.  That’s it -  tastes exactly like a traditional, cook-intensive recipe.