Saba Ginger Rice

2 cups white rice
16 Kokumai 1 (30g)
Mugi Rice pack 1 (50g)
Canned Saba (Mizuni)
Fresh Ginger
Shirodashi
Konbudashi

Rinse two cups of white rice
Add 16 kokumai and Mugi rice packs
Peel/cut ginger in thin slices like small french fries
Take out big bones in center of Saba pieces and pour into rice thing
Add ginger/Saba to rice mix
Add 3 table spoons of Shirodashi
Add 4 table spoons of Konbudashi

Cook in rice cooker

Can add raw egg like Tamago Kake Gohan.
Cayenne pepper recommended!

Mashed Pumpkin

This is a tasty side-dish recipe from Yuki that she adapted from a mashed potato recipe she learned from a fancy restaurant. Highly recommended for pumpkin lovers!

Cut PUMPKIN and skin too in small pieces

Boil with just enough water to cover the bits of pumpkin with foil on the top until soft. Drain half of the water while leaving remaining in pot.

Add about as much milk as you took out of water.
Add salt to taste

Put foil on and continue cooking.

Gently mix with spoon and keep integrity of the pumpkin pieces.

ENJOY

Houto (Yamanashi)

The first time having HOUTO was in YAMANASHI before the UTMF race. It is a delicious, nutritious vegetable stew type of dish with this noodles. Will continue to make this in JAPAN! Can say this is my favorite food in Japan!

PUMPKIN-(cutting off skin in optional)

CARROT

DAIKON

Cut into bite size pieces and boil for 8-10min in Nabe pot. 

Add

ONION

SHIMEJI 

MAETAKE

ENOKI

Continue boiling for another 3 min.

Add

SHIRODASHI-2 laddles

KONBU NO TSUYUU-1 laddle

Add HOUTO NOODLES several at a time while mixing so that they dont stick together.

Depending how much the vegetables have sucked up the water, may need to add some additional water. 

Cook with lid for 6 minutes.

Adding Cayenne Pepper and Cinnamon makes it tasty!