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3000cc water
30g salt
130g Linguine piccole
10g garlic
1 chili pepper
10g anchovy paste
olive oil
230g asari : short neck clam
10cc white wine
100g squid
40g baby scallop
60g shrimp
2cc~ nam pla
olive oil
mitsuba
cucunber
myoga : Japanese ginger
longleek
35g mentaiko
30cc~ olive oil
2cc~ shirodashi
150g~ sea bream : tai
3000cc water
30g salt
130g spaghettini
10g garlic
1 chili pepper
olive oil
sausage
eringi
enoki
shiitake
10cc white wine
50cc~ pasta boiled juice
2cc~ nam pla
1cc~ shirodashi
olive oil
mitsuba
3000cc water
30g salt
130g angel hair pasta : cappellini
10g garlic
1 chili pepper
30g anchovy paste
olive oil
200g short neck clam : asari
10cc white wine
120g squid
50g baby scallop
70g shirimp
120g tomato
2cc~ nam pla
35g mayonnaise
5cc shirodashi
30cc soysauce
30cc vinegar
30cc honey
5g ginger (ginger paste)
15cc sesame oil
5g sesame
◆Chicken ham （mushi dori)
【A】
1000cc water
15g ginger (sliced)
bay leaf
longleek green leaf
5g salt
10g chicken soup powder
●Boiling the soup of [A]
Put the chicken prepared with a fork etc.
Turn off the heat and let it cool
naturally for about 1 hour.
cold noodle
boiled hakusai
longleek
doubanjiang
chili oil
5g garlic
15g ginger
1 chili pepper
negi oil
180g pork meat
200g garlic sprouts
120g bamboo shoots
60g kikurage mushroom
10cc shaoxing sake
pepper
10cc~ shirodashi
5g chicken soup powder
100cc water
sesame oil
10g starch
30cc~ water
Hot cooked rice
10g garlic
20g ginger
30g doubanjiang
negi oil
270g eggplant
80g longleek
80g green bellpepper
60g shiitake
300g chicken
1 egg
5cc shirodashi
pepper
5cc shaoxing sake
3cc soysauce
5g~ starch
10cc shaoxing sake
5cc shirodashi
pepper
150cc water
5g chicken soup powder
1000cc water
1 kombu
30g sababushi
40g shiitake
50g enoki
40g burcock : gobou
170g pork meat
50g shirodashi
50g mirin
50g soysauce
70g longleek
1 egg
230g udon
