Nori Rolls
Ingredients: 1/4 cup soy sauce 2 tsp honey 1 tsp minced garlic 1 tbs grated ginger root 1 lb extra-firm tofu or tempeh, cut lengthwise into 1/2-inch strips 2 tbs rice vinegar 1 tbs superfine sugar or granulated white sugar 2 cup cooked short grain brown rice 2 scallions minced, white part only 2 tbs toasted sesame seeds 5 sheets nori 1 cup finely shredded carrots 10 fresh spinach leaves, steamed and pressed dry 1 1/2 cup alfalfa sprouts
Instructions: In a deep, wide dish, combine soy sauce, honey, garlic and ginger. Add tofu or tempeh; marinate at least 30 minutes. In a large glass bowl, combine rice vinegar and sugar. Add rice in fourths, stirring well after each addition. Stir in scallions and sesame seeds; mix well. Place a sheet of nori on waxed paper or bamboo mat so that the bottom edge of nori lies along bottom edge of paper or mat. Moisten hands w/cold water;place one-fifth rice mixture in center of nori, spreading it out evenly to fill sheet. Place two strips of tofu or tempeh in center of nori, so they run the width of the sheet. Place one-fifth of carrots on top, and 2 spinach leaves over that, then one-fifth of alfalfa sprouts. Roll nori from bottom by gripping both nori and waxed paper or mat, using the paper or mat to help you make a tight roll. Let rest, seam side down, and repeat w/remaining rice mixture and nori. Wet blade of serrated knife. Slice nori rolls into rounds about 1 inch thick. Pack together tightly in a container w/lid. Makes 4 servings. These will keep for about 2 days.

Okonomiyaki
Ingredients: 1 sheet nori (8x7-inch) Sauce: 1/4 cup catsup 1 1/2 tbs Worcestershire sauce 1/4 ts Dijon mustard 2 tbs sake 1 tsp tamari soy sauce Okonomiyaki: 2 eggs 1 cup white flour 1 cup water 2 tbs sake 1 pinch of salt 2 cup shredded cabbage (1 1/2-inch strips) 1/4 cup shredded carrot 4 whole scallions, cut in 1/2 lengthwise and into 1-inch strips 1/4 cup vegetable oil 1/2 cup cooked shrimp, cut in 1/2-inch pieces
Instructions: Toast the nori, crumble, and set aside. Combine all sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly. Remove from the heat and cool to room temperature. Beat the eggs in a lge. bowl. Add the flour and water and continue beating until you have a batter the consistency of pancake batter. Add the sake and salt. Fold in the cabbage, carrots, and scallions. Mix the batter together evenly. Each okonomiyaki will use 1/4 c. of batter. Heat 1 tbsp of oil in a 10-inch skillet. Spoon 1/4 c. of batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed. Then sprinkle 1/4 of the shrimp on top. Cook each side on medium heat for 2 minutes, until lightly browned. Reduce the heat to low and cook, covered, for another 5 minutes, occasionally turning and gently pressing the okono. with a spatula. Prepare 3 mor okono. as above. Keep the finished pancakes warm in a low oven while making the rest, or use 2 skillets and make 2 okono at a time. Serve hot with the sauce to taste (~1 tbsp per okono.), and top with a sprinkling of nori. Makes 4 6-inch Okono. Yield: 4 servings

Pickled Radish Greens
Ingredients: 1 bunch young radishes, greens only 2 tsp salt 1 tsp sugar 1/2 cup water soy sauce to taste
Instructions: Use greens fresh from the garden or from a top-grade produce store, saving radishes or another use. Wash greens, discarding any bits that don't look fresh. Chop coarsely. Combine in a bowl with the salt, sugar and water. Allow to sit 30 minutes to several hours in the refrigerator. Just before serving, drain and squeeze dry in a kitchen towel. Place in small serving bowl and add soy sauce to taste. Yield: 6 servings

Quick Turnip Pickles (Kabu No Sokuseki-Zuke)
Ingredients: 12 med turnips 5 heaping tbs salt 4 (10-cm) piece giant kelp (konbu) 1 (2 1/2-cm) square yuzu citron or lemon rind
Instructions: An example of 'instant' salt pickling. It takes only an hour for these pickles to ripen, and they will keep, covered, in the refrigerator for the better part of a week. Also appropriate for cucumber sliced in thin wafers. Peel and seed large cucumbers. To prepare: Cut off greens from turnips and reserve. Wash turnips, peel, then cut into very fine julienne strips. Wash greens, dry, then chop finely. Put turnip strips with finely chopped greens into a bowl and sprinkle with salt. Table salt is fine. Knead with your hands and mix thoroughly to draw water out of vegetable. In less than a minute, a fair amount of liquid will be produced. Discard this liquid. Add the konbu and a 1-inch (2 1/2-cm) square of yuzu citron or lemon rind. Let stand, lidded and with a light weight, for 1 hour at room temperature. To serve: Pick out a portion from the bowl with chopsticks or fork and shake off liquid. Arrange in a mound on individual pickle dish. You may season with a few drops of soy sauce, if desired. NOTE: The 'lidded and with a light weight' refers to making them in a Japanese pickle tub. A plate with a small rock in a nonreactive pan will do.

Raw Fish Salad (Japanese Sashimi)
Ingredients: 1 lb bass (raw) or: tuna (raw) or: other fish of your choice, fresh water or salt, bones and skin removed and slivered 1/2 cup gingerroot, fresh, chopped or: 1/4 c powdered ginger 1/2 cup horseradish, grated 1/2 cup mustard sauce or: 1/4 c mustard powder water, for mixing sauce bowl of very fresh salad greens, broken or cut into small pieces
Instructions: In this popular dish, the Japanese enjoy eating their fish completely raw, cut in slivers about 1/4 inch thick, and dipped into a mixture of fresh chopped gingerroot, grated horseradish and mustard. We add dishes of very fresh greens, turning the Sashimi into a salad. If your fish is very, very fresh, your dishes colorful and attractively arranged, and if you accompany your first bite of raw fish with a generous mouthful of crisp greens, you will probably be able to overcome your prejudices and discover what the Japanese have known for centuries: fish doesn't have to be cooked to taste good. INSTRUCTIONS: Set out the slivered fish, 3 dishes of seasonings and salad greens and let everyone mix his own sauce, tasting and testing as he does, and help himself to greens. Yield: 9 servings

Rumaki
Ingredients: 1 lb bacon 1/2 lb chicken livers 8 oz whole water chestnuts ground cloves brown sugar
Instructions: Divide bacon into 4 portions. Microwave each for 2-1/2 minutes on high. (I also partially cook livers and divide into smaller pieces.) Sprinkle bacon with cloves and brown sugar. Wrap 1/2 bacon strip around 1/2 chestnut and 1/2 liver. Microwave 10 at a time for 3 to 4 minutes on high. Yield: 6 servings

Salmon Sushi
Ingredients: 2 1/4 parts vinegar 2 parts salt
Instructions: Filet out the middle portion from back to front. Marinate for one day in a mixture of salt and 5% vinegar until the surface of the fish is 'cooked' (like seviche). Freeze overnight and then slice thin and serve. Yield: 6 servings

Sambai-Zu (Rice-Vinegar and Soy Dipping Sauce
Ingredients: 2 tbs rice vinegar 1 tbs sugar 1/8 tsp salt 2 tbs Dashi 1 1/2 tsp soy sauce 1 pinch MSG
Instructions: Put the vinegar, Dashi, Sugar, Soy Sauce and salt ito a small saucepan and sprinkle lightly with MSG. Bring the Sauce to boil, then immediately romove from heat and set aside. Let cool to room temperature. Yield: 6 servings

Sashimi (Sliced Raw Fish)
Ingredients: Choose One (One Piece): 1 pound fresh sea bass fillet 1 pound halibut 1 pound squid 1 pound abalone 1 pound turbot 1 pound bream 1 pound tuna fish Dipping Sauce: 4 tablespoons Soy Sauce or Chirizu or Tosa Joyu Garnish: 2-inch secion diakon 1 each carrot 1 each celery
Instructions: CUTTING THE FISH: There are 4 basic cuts for Sashimi. A Very sharp, heavy knife is a must. 1. Hara Giri (Flat Cut) Most popular cut. Suitable for any filleted fish. Holding the fish firmly, cut straight down in slices about 1/4-inch to 1/2-inch thick and 1-inch wide, depending on the size of the fillet. 2. Kaku Giri (Cubic Cut) This style of cutting is more often used for tuna fish. Cut the fish as above, the cut the slices into 1/2-inch cubes. 3. Ito Zukuri (Thread Shape) Although this technique may be used with any small fish, it is especially suitable for squid. Cut the squid straight down into 1/4-inch slices, the cut lengthways into 1/4-inch wide strips. 4. Usu Zukuri (Paper Thin Slices) Place a fillet of bass or bream on a flat surface and, holding the fish firmly with one hand, slice it at an angle into almost transparent sheets. TO SERVE: Sashimi may be composed of one fish or a variety of fish. To serve as part of a meal, arrange the fish attractively on individual serving plates. Garnish each plate with obout 1/2 teaspoon of wasabi and decorate with strips of daikon, carrot and/or celery. Cover with a sheet of plastic and refrigerate for NO MORE THAN 1 HOUR before serving. Pour the dipping sauce of your choice into tiny dishes and accompany each serving of Sahshimi with it's own sauce. The wasabi may be mixed with soy sauce or tosa joyu to taste. To serve as an hors d' oerve, arrange two or more varieties or cuts of sashimi on a serving dish and accompany with dipping sauce. Serving Size: 5