Japanese Foods Recipes

1 cooked octopus 1 cooked prawns 1 raw tuna 1 salmon 1 salmon caviar 1 japanese sticky rice 1 lava seaweed 1 wasabi 1 asparagus 1 shittake mushrooms

Pour cooked rice into a tray. Finely slice the salmon and the tuna. Put seaweed down on a sushi mat and press rice down onto it. Slice the mushrooms and asparagus into pieces and lay along the rice. Serve with salmon caviar, wasabi and soy.

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1/3 c Soy sauce 3 tb Rice-wine vinegar 2 tb Sugar 1 tb Sake 2 ts Fresh lemon juice 1 md Carrot; peeled 1 Japanese cucumber 1 sm Daikon; peeled 3 tb Black sesame seeds

In a small bowl, whisk together the soy sauce, rice-wine vinegar, sugar, sake, and lemon juice. Cut the carrot, cucumber, and daikon using the green machine. Combine vegetables in a medium bowl. Pour dressing over vegetables, and toss well to coat. Divide salad among four bowls, and sprinkle with sesame seeds to garnish. Makes 4 servings.

Note:

1 1/2 oz Blended whiskey Juice of 1/2 lemon 1 ts Powdered sugar 1 tb Port 1 Egg white Carbonated water

Shake all ingredients (except carbonated water) with ice and strain into a highball glass over two ice cubes. Fill with carbonated water, stir, and serve.

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