Soda

Green Tea

Teriyaki Chicken

Mochi Ice Cream

Sushi Combo

Miso Soup

Edamame

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

Prepare the Base

Pour in the flavoring syrup into the mixture and stir until evenly distributed. You can choose from various syrups like cola, root beer, or fruit flavors.

Add Flavoring

Add ice cubes to your soda mixture to chill it, or alternatively, refrigerate the pitcher for 30 minutes before serving.

Chill Your Soda

Pour the soda into glasses filled with ice. If desired, add a tablespoon of fresh lime juice for a zesty flavor and garnish with mint leaves and your choice of fruit garnish.

Pour and Garnish

Serve immediately while cold and enjoy your refreshing homemade soda!

Enjoy

Carbonated Water

Granulated Sugar

Flavoring Syrup

Ice Cubes

Fresh Lime Juice

Fresh Mint Leaves

Fruit Garnish (e.g. lemon, cherry)

In a small saucepan, bring 1 cup of water to a boil over medium-high heat.

Boil Water

While the water is boiling, measure out 2 teaspoons of green tea leaves and set them aside.

Measure Green Tea Leaves

Once the water reaches a rolling boil, remove it from heat and let it cool for about 30 seconds. Pour the hot water over the green tea leaves in a teapot or cup. Allow the tea to steep for 2-3 minutes.

Steep the Tea

After steeping, strain the tea leaves using a fine mesh strainer or tea infuser to ensure a smooth drink.

Strain the Tea

If desired, add honey, lemon juice, and mint leaves to the brewed tea for extra flavor. Stir gently to combine.

Add Optional Ingredients

Pour the tea into a cup or mug and enjoy your freshly brewed green tea.

Serve

Green tea leaves

Water

Honey

Lemon juice

Mint leaves

In a bowl, combine 1/2 cup of soy sauce, 1/2 cup of brown sugar, mirin, rice vinegar, minced garlic, and grated ginger. Whisk until the sugar is dissolved. Add the chicken breasts to the marinade and let it sit for at least 30 minutes or up to 2 hours in the refrigerator.

Marinate the Chicken

In a saucepan, combine the remaining 1/2 cup of soy sauce and 1/2 cup of brown sugar. In a small bowl, mix cornstarch with water until smooth. Add it to the saucepan and cook over medium heat, stirring until the sauce thickens. Remove from heat and set aside.

Prepare Teriyaki Sauce

Preheat Grill

Remove the chicken from the marinade (discard the marinade). Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).

Grill the Chicken

Once grilled, brush the teriyaki sauce over the chicken and let it rest for a few minutes. Slice the chicken and serve it on a platter.

Serve the Chicken

Sprinkle sesame seeds and sliced green onions over the chicken for garnish before serving.

Garnish

Boneless, skinless chicken breasts

Soy sauce

Brown sugar

Mirin

Rice vinegar

Garlic, minced

Ginger, grated

Cornstarch

Sesame seeds

Green onions, sliced

In a mixing bowl, combine the sweet rice flour and granulated sugar. Mix well to ensure even distribution of the sugar.

Combine Dry Ingredients

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

Add Water

Transfer the mixture to a microwave-safe bowl. Cover with plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1 minute, then stir. Repeat this process two more times (for a total of 3 minutes) until the dough becomes sticky and translucent.

Microwave the Mixture

Once cooked, sprinkle cornstarch over the mochi dough to prevent sticking. Let it cool slightly before handling.

Add Cornstarch

If desired, add food coloring to the dough and knead until the color is evenly distributed.

Color the Dough (Optional)

Scoop the ice cream into small balls (about 1-2 tablespoons each) and place them on a parchment-lined baking sheet. Freeze for at least 30 minutes until firm.

Prepare Ice Cream Balls

Dust your work surface with cornstarch. Take a portion of the mochi dough and flatten it into a circle about 1/4 inch thick. Use enough cornstarch to prevent sticking.

Shape the Mochi

Place a frozen ice cream ball in the center of the flattened mochi circle. Carefully fold the edges of the mochi over the ice cream, pinching to seal. Make sure the ice cream is completely enclosed.

Wrap the Ice Cream

Repeat the process with the remaining mochi dough and ice cream balls. Dust the finished mochi with cornstarch to prevent sticking.

Repeat

Place the mochi ice cream balls back on the parchment-lined baking sheet and freeze for at least 1 hour before serving.

Freeze the Mochi

Sweet rice flour (mochi flour)

Granulated sugar

Food coloring (optional)

Ice cream (your choice of flavor)

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

Rinse the Rice

In a medium saucepan, combine rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let sit, covered, for 10 minutes.

Cook the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Let the rice cool to room temperature.

Season the Rice

Using a sharp knife, slice the fresh tuna and salmon into thin sashimi slices for serving.

Slice Fish

Thinly slice the avocado and cucumber into strips. Set aside.

Prepare Vegetables

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

Lay Out Nori

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

Spread Sushi Rice

Place slices of tuna, salmon, avocado, and cucumber on top of the rice.

Add Fillings

Starting from the bottom, roll the sushi tightly away from you, using the mat to help shape it. Seal the edge with a little water.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a wet cloth between cuts for cleaner slices.

Slice the Roll

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

Plate the Sushi

Sushi rice

Sugar

Salt

Fresh Tuna (sashimi grade)

Fresh Salmon (sashimi grade)

Avocado

Cucumber

Nori sheets

Wasabi

Pickled ginger

In a medium-sized pot, bring 4 cups of water to a boil. If using kombu and bonito flakes, add them after the water reaches a boil and let them simmer for 5-10 minutes. Strain out the solids, and you should have a clear dashi stock.

Prepare Dashi Stock

Once the dashi stock is ready, reduce the heat to low. In a small bowl, take 3 tablespoons of miso paste and add a ladle of the warm dashi stock to it. Stir until the miso is fully dissolved, then add this mixture back into the pot, stirring gently. Do not let it boil as this can affect the miso's flavor.

Mix in Miso

Cut the firm tofu into small cubes (about 1/2 inch). Add these cubes to the miso broth and allow them to warm through for about 3-4 minutes.

Prepare Tofu

In a separate bowl, soak the dried wakame seaweed in warm water for about 5 minutes until it expands. Drain and add it to the soup.

Rehydrate Seaweed

Just before serving, stir in the chopped green onions to the soup for a fresh flavor.

Finish with Green Onions

Dashi stock (or kombu and bonito flakes)

Miso paste

Tofu (firm)

Green onions (scallions), chopped

Seaweed (wakame, dried)

In a large pot, bring 4 cups of water to a rolling boil over high heat.

Once the water is boiling, add 2 cups of edamame pods to the pot.

Add Edamame

Boil the edamame for 5-7 minutes until they are tender but still firm.

Cook Edamame

Drain the cooked edamame in a colander, then sprinkle with 1 tsp of salt while they are still hot.

Drain and Season

For an extra flavor boost, drizzle 2 tablespoons of soy sauce and 1 tablespoon of sesame oil over the edamame and toss to combine.

Add Soy Sauce and Sesame Oil

If desired, sprinkle red pepper flakes over the edamame to add heat according to personal preference.