Recipe

1. Blanch the canola flower in salted boiling water before taking into ice water to maintain color. Soak in a soup stock/soy sauce mix. Sautee the sakura shrimp in sesame oil (not listed in ingredients) until crispy, and sprinkle salt slightly stronger than usual.
2. Spread the sushi rice onto the roasted seaweed. First position the thin sheet of egg before layering prosciutto, leaving one to two centimeters of rice showing at the far end. Add the boiled and thoroughly-squeezed canola flower before sprinkling the sakura shrimp. Roll the norimaki sushi.
3. Make the wild vegetable potato salad. Add the potato to water and heat. Simmer on low heat to prevent boiling until the potato is tender enough to be pierced by a bamboo skewer. Remove from the hot water and peel the potato skin while still warm. Mush and season with salt and pepper. After the mushed potato is cooled, add mayonnaise, milk, white wine vinegar and wild vegetables. Season with salt and pepper to taste.

Recipe

1. Add the chicken breast, ginger and the green part of a leek into water and heat. Boil for approximately 30 minutes until the chicken breast in fully cooked. Shred the chicken breast after cooling, and dress with Thai fish sauce. Thinly slice the red onion and soak thoroughly in water. Cut the red bell pepper into thin strips, and the cilantro into three to four-centimeter chunks. Roughly crush the walnuts.
2. Spread the sushi rice onto the roasted seaweed. Position the ingredients in the middle in the following order: Thoroughly squeezed red onion, red bell pepper, chicken breast, fried onion/walnuts and cilantro. Roll the sushi.
3. Make the shrimp in chili sauce. Heat a frypan and sear the shrimp’s surface. Pour in the seasoning and remove when the shrimp is covered with sauce.

Recipe

1. Thoroughly salt the mackerel fillet and let it cure for ten minutes before patting dry. Heat salad oil (not listed in ingredients) in a frypan and sauté the fillet with the skin side down. Turn over once the skin has become crispy and sauté on low heat for two to three minutes. Remove the white areas of the red-leaved chicory and tear into thin pieces. Cut one eggplant lengthwise in quarters and deep-fry in oil at 170°C. Deep-frying until the eggplant is golden brown is recommended. Salt the eggplant after frying.
2. Puree the other eggplant by grilling it over high heat, rolling it frequently until cooked. Transfer the eggplant into a bowl of ice water and peel off the skin. Remove the stalk before placing the eggplant into a food processor. Add salt and mentsuyu before switching on the food processor and creating a puree.
3. Spread sushi rice onto roasted seaweed and place fillings in the following order: Red-leaved chicory, mackerel, pureed eggplant, deep-fried eggplant, dill, and shibazuke pickles. Roll into a norimaki sushi.
4. Bake the sweet potato with its skin on for approximately 30 minutes in an oven heated to 150°C, until it is soft to the touch. Cut in half lengthwise once cooled (or cut in round slices if it is a large potato) and toss with olive oil.
   （★）Mix the black sesame and Parmigiano Reggiano before spreading on the cut sections of the potato. Bake until the cheese is crispy, approximately 10 to 12 minutes in an oven heated to 160°C.

Recipe

1. Cut the yellowtail into rectangular squares approximately 1.5cm in diameter. Sprinkle with salt and let it cure for ten minutes before patting dry. Heat salad oil (not listed in ingredients) in a frypan and sauté until brown and crispy. Wipe off the oil from the frypan before adding the seasoning ingredients and toss the yellowtail rectangles until the sauce thickens. Cut the daikon radish in 1.5cm rectangular squares as well. Add water and powdered soup stock into a frypan and add the daikon radish, making sure that the daikon radish is well immersed into the water, and simmer. Turn off the heat once the water boils and let the pan sit until it cools.
2. Allow an ample amount of water to boil and add the Japanese mustard spinach, blanching for 20 to 30 seconds. Take into ice water to maintain the color and squeeze well after removing. Cut the yuzu citrus into fine strips.
3. Spread the sushi rice onto the roasted seaweed. Spread the Japanese mustard spinach evenly, like a sheet, leaving one to two centimeters of rice showing at the far end. Position the daikon radish and yellowtail rectangles in the center, so that they create a checkered pattern when cut. Add the thin strips of yuzu between the first and second layers, in thin lines, before rolling the norimaki sushi.
4. Cut the turnip into four even wedges. Peel and chamfer the edges. Place into water with powdered soup stock and bring to a boil. Simmer for five to seven minutes, or until tender enough to be pierced by a bamboo skewer, before removing from the pan. Hollow out the turnip after it has cooled before placing a mixture of white miso and sour cream into the hollow. Sear with a burner.

Recipe

1. Make bonito kombu. Add the Shiokonbu kelp, bonito, water and soy sauce into a frypan or other cooking pan and put on low heat. Remove when the mixture is completely mixed, no moisture is left, and the ingredients are in flakes.
2. Spread the sushi rice onto the roasted seaweed. Position the red-leaf lettuce and add tartar sauce in a straight line in the middle. Add the other ingredients on top of/on the side of the tartar sauce. Roll the sushi.

Recipe

1. Cut the avocado into four even wedges and soak in lemon juice (not listed in ingredients). Cut the cucumber into thin strips. Divide the broccoli into small florets and scale briefly in salted boiling water with the green beans. Take into ice water to maintain color. Drain well.
2. Make the wasabi mayonnaise. In a bowl, combine the egg yolk, wasabi, soy sauce, squeezed sudachi citrus juice (a dash) and mix while adding olive oil a little at a time. Once the mixture has thickened, add grated sudachi peel and salt and pepper to taste.
3. Spread the sushi rice onto the roasted seaweed and position the fillings in the middle. Drizzle with wasabi mayonnaise before rolling.

Recipe

1. Make the semi-dried tomato. Cut the tomato into two even halves. Salt and drizzle with a few drops of olive oil (not listed in ingredients) before placing on a baking pan and baking for 30 minutes at 120°C. Cut the cucumber lengthwise into four even wedges. Remove the seeds and cut into 5mm cubes. Chop the scallion and dill stalks finely before mixing everything with the capers and olives.
2. Spread the multi-grain sushi rice onto the roasted seaweed and evenly sprinkle the mixed beans. Position the red-leaf lettuce and Boston lettuce in the center before layering the semi-dried tomato condiment in the middle. Sprinkle Italian parsley before rolling.

Recipe

1. Peel the Japanese red Kintoki carrot with a peeler and slice into portions 3mm thick. Add to a cooking pan containing water and powdered soup stock and boil briefly. Add seasonings into a frypan and heat until it simmers, add the carrots and toss until glossy. Broil the maitake mushrooms thoroughly until brown and add salt and pepper to taste.
2. Spread the brown sushi rice onto the roasted seaweed. Leave one to two centimeters of the sushi rice showing at the far end and position the Japanese red Kintoki carrot vertically. When doing so, alternate the top and bottom of the carrots so that they are positioned in a square shape. Position the watercress and maitake mushrooms in the middle by layering them. Add the burdock kinpira on top before seasoning with black pepper and rolling.