Page 127 - GM EBOOK

Reimen- Squiggly noodle brick and a packet of con- Miso- made from peanuts instead of soy beans is also
densed flavor powder produced in Chiba.

• 2 pk Chinese Noodles • 5 Shitake Mushrooms • 4 Water • 3 Green Onions

• 2 Chicken Breast • 2 Eggs • 1 Nori or Wakame • 1 Tofu
Seaweed
• 2 Cucumbers • 2 Pickled Red Ginger • 1 Soy Sauce
(an optional topping) • 1 Miso
• 1 Tomato
• 5 Bean Sprouts Takenoko- whole bamboo shoot, are harvested in the
central part of the Boso Peninsula.
• 20 Takenoko Bamboo • • 1 Mirin

Wanko Soba- Buckwheat noodles Shoot • • 1 Soy Sauce
• 5 pk Wanko Soba Noo- • 1 Wasabi Paste • 3 Shiitake Mushrooms • • 1 Cooking Sake
dle
• 1 Sheet Yaki Nori • 4 Rice
Yakumi (Condiment- • 1 White Sesame Seeds
Garnishes):
• 1 Secondary Stock
• 1 Daikon Radish Takenoko Sashimi- raw whole bamboo shoots.

• 1 Scallion • 20 Takenoko Bamboo • 1 Koikuchi Shoyu
Shoot
• Futomaki or Fu-
• 1 Cooking Sake tomakizushi
Nambu Senbei- a type of rice cracker that is consid-
ered a local delicacy. • 5 Wasabi

• 1 Sweet Rice Flour • 5 Japanese Seaweed For Futomaki or Futomakizushi- a large version of the
Rice Seasoning Condi-
• 1 White Rice sushi roll.
ment:
• 1 Sea Salt • 4 sheets Nori (Seaweed) • 1 Sugar
• 1 Soy Sauce
• 2 Canola Oil • 1 Red Ginger • 1 Mirin
• 1 Tupelo Honey
• 4 Water Sushi Rice: • 1 Soy Sauce

• 3 White Rice Other fillings:
• 4 Water • 1 Dashimaki Tamago
Gyutan- beef tongue. • 2 Kombu • 1 Mitsuba C
h
a
• 1 Beef Tongue • 1 Sesame Oil Sushi Vinegar: • 1 Unagi (eel) p
t
Seasonings: • 1 Yuzu Juice/Extract • 1 Rice Wine Vinegar • 1 Cucumber e
(or Lemon Juice) r
• 1 Yuzu Kosho • 3 Sugar • 1 Cod Fish
• 1 Onion (optional)
• 1 Soy Sauce • 1 Salt Hand Dip Water (Tezu):
• 1 Ground Black Pepper
• 1 Cooking Sake Seasoned Shiitake: • 1 Water

• 8 Shiitake Mushrooms • 2 Rice Wine Vinegar
• 1 Water

• 4 Kanpyo

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