Ingredients (serves 2)
2 Chicken drumsticks
2 small Potato
1 Carrot
400 ml water
(Topping option)
1 Eggplant
1 Green pepper
4 Asparagus
8 oz Kabocha pumpkin
1 boiled Egg

2 tbsp of chopped vegetables
Onion, celery, carrot
1/4 tsp chopped garlic
1/4 tsp chopped ginger
3 tbsp Nijiya curry flakes　　🌟Available Online🛒
1 Chicken stock cube
1 Tomato
1/4 tsp salt

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🍣 Salmon Pressed Sushi

Ingredients (Serves 2):
2.8 oz. salmon sashimi
6 shiso/oba leaves
1.5 cup cooked rice
2 tablespoons of sushi vinegar　　🌟Available Online🛒
wasabi (to taste)
orange peel (optional)

Tools:
2 same-size Tupperware containers

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How to make Simmered Dusky Sole (Karei no Nitsuke)
Ingredients (serves 2)
1 pack Karei
6 inch Burdock Root
1 piece of Ginger

1 Nijiya Hidaka Dashi Kombu (Dried kelp for soup stock)
3 Tbsp Soy sauce
3 Tbsp Mirin
1 Tbsp Sake
50 cc Water

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Matcha Pudding (makes 4 cups)
1.7 oz Nijiya Kuzuko　　🌟Available Online🛒
1.7 oz Sugar
2 Tsp Nijiya Matcha powder　　🌟Available Online🛒
300ml Water
200ml Milk

Topping suggestion
Tsubu-an (sweetened red beans), whipped cream (1/2 cup of Heavy cream + 1 Tbsp Sugar)

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🍜Ramen without hot soup
Ingredients (Serves 2)
2 Uncooked Nijiya organic ramen noodle with soy sauce soup

1 pack of noodle soup
2 tsp Oyster sauce
2 tsp Sesame oil

Chashu (roasted pork)
green onion, boiled spinach, porched egg.. etc

Chili oil, *Kombu extract vinegar, Mayonnaise

*Kombu extract vinegar recipe:
Ingredients;
200ml Vinegar
2 inch Dried Kombu for Dashi
— Put Vinegar and Kombu in a glass or ceramic container and let it sit for an hour.

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Ingredients (Serves 5)
🧅☘️🥕🍎🧄
1 lb Ground meat (beef & pork)

1 Onion
1/2 Bell Pepper
1 bunch Parsley

1 Carrot
1 Apple
1 Garlic Clove

1 Tbsp Olive oil
600ml Water
1 bag Nijiya Curry Powder  🌟Available Online🛒

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Ingredients (Serves 2)
– 1 pack Nijiya Soba Konnyaku
– 1 🥒Cucumber (3.5 oz)
– 2 inch Daikon
– 1 pack Nijiya Kimchi
– 1 tsp Salt
– 1/4 🍅Tomato
– 1 pack Nijiya Chashu (roasted pork)
– 2 tsp Nijiya Sesame seads

(Soup)
– 50 ml Nijiya Mentsuyu (a little less than 1/4 cup)
– 2 Tbsp Nijiya Yakiniku sauce
– 150 ml Water
– 1 Tbsp vinegar

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Ingredients (2 servings)
– 3.5 oz (100g) Fresh Tuna (for sashimi)
– 1/4 avocado
– 1 oz (30g) Nijiya dried wakame (seaweed) *soak it in water for 5 min and drain.
– 1 Tbsp chopped green onion

– 1.5 Tbsp Nijiya Sesame sauce
– 1 tsp soy sauce
– 1 tsp Sesame oil

Directions:
1. Cut tuna and avocado into biting size.
2. Put all ingredients in a bowl and mix well. You can add salt and pepper as you like.

Ingredients
– Half pack Enoki Mushrooms
– 1 pack. Natto
– 1 tsp. Tsukudani kombu / Shio Kombu
– 1 leaf Shiso
– Pinch of sliced Japanese red hot chili pepper (option)
For the seasoning: 1 Tbsp of Ponzu or Mentsuyu

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Ideal ingredients (Serves 4)

8 shrimps
6 brussels sprouts
Half head of cauliflower
Oil for frying

[batter]
1 cup Flour
1/3 cup potato starch
1 tsp baking powder
4 tbsp Nijiya Curry powder
1 egg
160ml water

Nijiya Curry powder🌟Available Online🛒

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