Sushi Roll

Japanese Beer

Mochi

Sushi

Soda

Miso Soup

Sake

Sushi Platter

Mochi Ice Cream

Rice bowl topped with teriyaki chicken, vegetables, and sauce.

Donburi

Green Tea

Rich pork broth with ramen noodles, topped with chashu, egg, and greens.

Ramen

Pan-fried dumplings filled with ground pork and vegetables.

Gyoza

Steamed and lightly salted edamame beans.

Edamame

In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until the water is absorbed.

Cook the Rice

In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Once rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Allow the rice to cool to room temperature.

Season the Rice

Thinly slice the fresh tuna, cucumber, avocado, and carrot into long strips. Make sure all pieces are uniform for easier rolling.

Slice the Fillings

Soften the cream cheese to room temperature for easy spreading.

Prepare Cream Cheese

Place a bamboo sushi mat on a flat surface. Lay one sheet of nori, shiny side down, on the mat.

Lay Out Nori

Wet your hands to prevent sticking, then take a handful of sushi rice and evenly spread it across the nori, leaving a 1-inch border at the top.

Spread the Rice

Place a few strips of tuna, cucumber, avocado, carrot, and a line of cream cheese horizontally across the rice.

Add Fillings

Using the bamboo mat, carefully lift the edge of the mat closest to you and roll it over the fillings, applying gentle pressure to form a tight roll. Continue rolling until you reach the border of the nori.

Roll the Sushi

Wet the border of the nori with a little water to seal the roll. Use the mat to shape it gently.

Seal the Roll

Using a sharp knife, wet the blade and slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Slice the Rolls

Arrange the sushi rolls on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.

Plate and Serve

Sushi rice

Water

Rice vinegar

Sugar

Salt

Fresh tuna

Cucumber

Avocado

Carrot

Cream cheese

Nori sheets

Soy sauce

Wasabi

Pickled ginger

In a large pot, bring the 12 liters of water to a boil. Add the 6 cups of barley malt and 2 cups of rice to the boiling water. Stir well and maintain the temperature around 65-70°C (149-158°F) for 60 minutes.

Mashing

After mashing, allow the mixture to cool slightly. Strain the liquid (wort) from the grains using a fine mesh strainer or cheesecloth into a separate kettle. Rinse the grains with additional hot water to extract more sugars.

Lautering

Bring the strained wort to a boil again. Add the 1 cup of hops and boil for about 60 minutes, stirring occasionally. This will help extract the flavors from the hops.

Boiling

After boiling, cool the wort quickly using an immersion chiller or placing the pot in an ice bath until it reaches room temperature.

Cooling the Wort

Transfer the cooled wort into a sanitized fermentation vessel. Add the yeast (and sake yeast if using) and seal the vessel with an airlock. Allow it to ferment in a cool, dark place for about 1-2 weeks.

Fermentation

Once fermentation is complete, dissolve the 3 tablespoons of corn sugar in a small amount of water and add it to the beer before bottling. This helps carbonate the beer. Bottle the beer in sanitized bottles and cap them.

Bottling

Store the bottled beer in a cool, dark place for at least 2 weeks to carbonate and mature. After this period, your Japanese beer is ready to be enjoyed!

Conditioning

Barley malt

Rice

Hops

Yeast

Sake yeast (optional)

Corn sugar (for priming)

In a large mixing bowl, combine the sweet rice flour and sugar. Mix well to ensure that the sugar is evenly distributed throughout the flour.

Mix Dry Ingredients

Gradually add the water to the flour mixture while stirring. Mix until a smooth batter forms, free of lumps.

Add Water

Fill a steamer pot with water and bring it to a boil. Line the steamer basket with parchment paper or a clean kitchen towel to prevent sticking.

Prepare Steamer

Pour the mochi batter into the prepared steamer basket. Cover with a lid and steam for about 20 minutes, or until the mochi is translucent and slightly sticky.

Steam the Mixture

Once cooked, carefully remove the basket from the steamer and let the mochi cool for a few minutes.

Cool Down

On a clean surface, dust with cornstarch to prevent the mochi from sticking.

Dust the Surface

Once the mochi is cool enough to handle, transfer it to the dusted surface. Use your hands to stretch and shape the mochi into small discs, about 2 inches in diameter.

Shape the Mochi

If adding fillings, place a small spoonful of red bean paste or a scoop of ice cream in the center of each mochi disc. Carefully fold the edges over the filling and pinch to seal.

Dust with extra cornstarch if needed to prevent sticking. Serve immediately or store in an airtight container for up to 2 days.

Serve and Enjoy

Sweet rice flour (mochi flour)

Cornstarch (for dusting)

Red bean paste

Ice cream (any flavor)

Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.

In a rice cooker or pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to your rice cooker instructions or bring to a boil, then reduce to low, cover and simmer for 20 minutes.

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl, and gently fold in the vinegar mixture. Allow it to cool to room temperature.

Slice the cucumber and avocado into long, thin strips.

Cut Vegetables

If using crab sticks, cut them in half lengthwise. Slice the smoked salmon into strips as well.

Prepare Seafood

Place a sheet of nori on a bamboo sushi mat, shiny side down.

Wet your hands to prevent sticking, then grab a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

Add Rice

Place your desired fillings (cucumber, avocado, crab sticks, smoked salmon, and cream cheese) in a line across the rice.

Using the bamboo mat, carefully lift the edge closest to you and begin to roll the sushi away from you, pressing gently but firmly. Roll until the nori border is reached, then seal the edge with a bit of water.

Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife between cuts for clean edges.

Slice the Roll

Arrange the sushi rolls on a serving platter. Serve with soy sauce, pickled ginger, and wasabi on the side.

Plate the Sushi

Crab sticks

Smoked salmon

In a large mixing container, combine the carbonated water and sugar. Stir gently until the sugar is fully dissolved.

Combine Ingredients

Pour in the flavor syrup of your choice into the mixture. If you want a specific color, add a few drops of food coloring.

Add Flavor

Stir the mixture gently to ensure all ingredients are well combined without losing too much carbonation.

Mix Well

Fill each glass with ice cubes, if desired, to keep the soda chilled.

Prepare Glasses

Carefully pour the prepared soda into each glass, leaving some space at the top.

Pour Soda

Add a lime wedge and mint leaves to each glass for added flavor and presentation.

Garnish

Carbonated water

Flavor syrup (e.g., cola, lemon-lime, orange)

Food coloring (optional)

Lime wedges

Mint leaves

Ice cubes

In a medium-sized pot, bring 4 cups of water to a gentle boil. Once boiling, add 1 tablespoon of dashi granules and stir until dissolved.

Combine Water and Dashi

Reduce heat to low. In a small bowl, add 3 tablespoons of miso paste. Take a ladleful of the hot broth from the pot and whisk it with the miso paste until smooth. Then, return this mixture to the pot and stir gently.

Add Miso Paste

Cut 1 cup of firm tofu into small cubes. Add the tofu to the pot and let it heat through for about 2 minutes.

Prepare Tofu

Add 2 tablespoons of dried wakame seaweed to the pot. Allow it to soak and expand in the soup for about 5 minutes.

Add Seaweed

Just before serving, stir in 1 cup of sliced green onions and let them wilt slightly in the hot soup.

Finish with Green Onions

water

dashi granules

miso paste

tofu (firm)

green onions (sliced)

seaweed (wakame, dried)

Thoroughly rinse the sake rice under cold running water until the water runs clear to remove excess starch.

Soak the rinsed sake rice in water for 8 hours or overnight to allow it to absorb water and soften.

Soak the Rice

Drain the soaked rice and steam it for about 30-40 minutes until it is fully cooked and slightly sticky.

Steam the Rice

Spread the steamed rice onto a clean surface, let it cool slightly, and then mix in the koji. Allow it to sit at room temperature for 24 hours to ferment slightly.

Prepare Koji

In a large fermentation vessel, combine the koji rice, yeast, and sake yeast nutrient with the filtered water (4 cups). Stir to mix well.

Cover the fermentation vessel with a clean cloth or lid, and store it in a cool, dark place at around 15-20°C (59-68°F) for 2-3 weeks. Stir the mixture daily.

Seal and Store

After fermentation is complete, strain the mixture through a fine mesh sieve or cheesecloth to separate the liquid sake from the solid rice remains.

Press the Sake

Transfer the strained sake into sterilized bottles, seal them tightly, and store them in a cool place. Allow it to age for at least a few weeks for the best flavor.

Bottle the Sake

Sake rice (Shuzo Kotekimai)

Koji (Aspergillus oryzae mold)

Sake yeast nutrient

Filtered water (for fermentation)

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

Prepare the Rice

In a rice cooker or a pot, combine the rinsed sushi rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Once the rice is cooked, let it sit covered for an additional 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and gently fold it in with a spatula.

Thinly slice the salmon, tuna, cucumber, avocado, and carrot into strips or matchsticks, making sure they are of even thickness for uniformity.

Slice Fillings

Lay a nori sheet shiny side down on a bamboo sushi mat. Wet your hands to prevent sticking.

Prepare Nori

Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge clear.

Arrange slices of salmon, tuna, cucumber, avocado, and carrot across the center of the rice-covered nori.

Place Fillings

Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly. Roll until the edge of the nori seals against the rice.

Roll Sushi

Using a sharp knife, slice the rolled sushi into 6-8 pieces, cleaning the knife between cuts for clean edges.

Cut Sushi Rolls

Place the sliced sushi rolls on a serving platter. Garnish with wasabi, pickled ginger, and serve with soy sauce.

Arrange on Platter

Fresh salmon (sashimi grade)

Fresh tuna (sashimi grade)

Carrots

In a mixing bowl, combine the sweet rice flour, sugar, and salt. Mix well.

Gradually add water to the dry mixture while stirring continuously until the mixture is smooth and free of lumps.

Transfer the mixture to a microwave-safe bowl. Cover it loosely with a lid or plastic wrap and microwave on high for 1 minute. Stir, cover, and microwave for another minute. Repeat this process for a total of 3 minutes, stirring after each minute, until the dough becomes thick and slightly translucent.

Cook the Mixture

While the mochi dough is still warm, dust a clean surface with cornstarch to prevent sticking.

Dust Surface with Cornstarch

Transfer the dough onto the cornstarch-dusted surface and knead for a few minutes until it is smooth and pliable. Be careful as it may be hot.

Knead the Dough

Roll the dough out to about 1/4 inch thick. Use a round cutter (approximately 3 to 4 inches in diameter) to cut out circles of mochi.

Roll Out the Dough

Scoop approximately 1-2 tablespoons of your chosen ice cream and place it in the center of each mochi circle.

Fill with Ice Cream

Carefully fold the edges of the mochi circle over the ice cream, pinching to seal. Make sure the ice cream is completely enclosed.