1

Microwave to Steam the chicken breast strip：
Place the chicken breast strip on a sheet of plastic food wrap and drizzle the salt and sake on it. Wrap the chicken softly in the wrap, and microwave it. After cooling the chicken, tear it into bite-size pieces. Slice the cucumber thinly, and cut the cherry tomatoes into rounds.

2

Prepare the plum and shiso flavored topping and okra and fermented soybeans (natto) topping：
Slice the green shiso parsley leaves thinly, and soak them in water. Boil the okra, and slice them into rounds. Then, tap the okra rounds with the knife blade to make them slightly sticky. Chop the long green onion.

3

Cook the somen noodles：
Boil a pot of water, and put the somen noodles in the pot (distribute the noodles well). After the noodles come to a boil again, add some water to adjust the water volume and continue boiling the noodles for a while (see the product’s cooking instructions). Drain the noodles with a strainer and rinse them several times using chilled water. Then, drain the noodles and place them onto the strainer.

4

Arrange the noodles and the toppings onto bowls and pour the tsuyu soup：
Divide the noodles into several parts and place them onto different bowls. Then, top them separately with one of the three toppings you prepared in step 1 and 2. Finally, pour the tsuyu soup and enjoy them!

1

Prepare the ingredients：
Place the minced chicken into a small pot and add the Miyajima Tsuyu Soup Base (bonito-flavored). Turn on the burner and distribute the tsuyu soup evenly. During cooking, gently stir-fry the ingredients to avoid forming any lumps. Cook the minced chicken until the texture becomes scrambled. Then, place the cooked chicken soboro into a plate.

2

Cook the scrambled egg.
Beat the eggs in a bowl and add the sake and salt. Dissolve the salt thoroughly. Then, pour the egg mixture into a pan and cook scrambled egg on medium heat. After cooking, place the scrambled egg into a plate. As for the canola flowers, boil them quickly but be careful not to overboil in order to keep them from discoloring. Leave them to cool and cut them into 2- to 3-cm pieces.

3

Arrange the chicken soboro bowl.
Place the steamed rice in a bowl and top it with the small pieces of nori seaweed. Then, arrange the ingredients you cooked in the previous steps onto it in a good appearance. Enjoy its wonderful taste!!

1

Season the chicken and boil the eggs and bok-choy：
Pour the soy sauce on the chicken to season it beforehand. Boil the bok-choy in a pot and then cut it into bite-sized pieces. Cook the boiled eggs and peel them. To make the cooking sauce you will use in the step 3, blend the Saga Soy Sauce, sweet sake and sake in a bowl. Then, add the sugar to the mixture and dissolve it thoroughly.

2

Cook the chicken：
Put some vegetable oil on a pan and heat it. Add the chicken and cook it until the surface gets slightly burned.

3

Pour the cooking sauce and water into the pan and simmer the ingredients：
Add the cooking sauce, water, boiled eggs and garlic clove slices into the pan. Bring it to a boil and then simmer the ingredients for 20 to 30 minutes on low heat. Remove the foam from time to time.

4

Arrange the ingredients onto a plate：
Arrange the cooked chicken, eggs and bok-choy onto a plate. (Cut the eggs in half before arranging)

1

Cut the ingredients：
Slice the bamboo into small stripes. Cook the green peas in a small amount of boiling water until softened.

2

Cook a thin omelet：
Beat the eggs in a bowl. Add the sugar, salt and 1 teaspoon of the water-dissolved starch. Blend them thoroughly. Coat the pan thinly with the vegetable oil, and pour the egg mixture into the pan. Spread the egg mixture evenly. When the surface firms up, flip it over and continue cooking. Then, place the egg sheet onto a plate. Cook several egg sheets likewise. After you cook all egg sheets, leave them to cool down. Then, cut them into thin stripes.

3

Cook the minced chicken and bamboo shoots：
Heat the vegetable oil in a small pan, and add the bamboo shoot stripes and minced chicken. Loosen the minced chicken well. Stir-fry them until the chicken turns white. Then, season them with the sugar, soy sauce and sweet sake, and continue cooking until the sauce is cooked down.

4

Arrangement of the rice bowl with the cooled ingredients：
Place the steamed rice into a proper bowl, and top the ingredients you cooked in the steps above on the top of the rice. Finally, garnish it with cherry blossom flowers (if available).

1

Prepare the Yuan-sauce (Yuan-dare)：
Blend the soy sauce, sake, sweet sake and sugar in a bowl. Slice the yuzu citrus into several slices and remove the seeds. Then, put the slices into the blended sauce.

2

Prepare the chicken：
Pierce the chicken thigh several times with a fork on a cutting board to make it absorb the sauce very well.

3

Soak the chicken in the Yuan-sauce：
Pour the Yuan-sauce along with the yuzu citrus slices over the chicken. Leave it for 2 to 3 hours.

4

Grill the chicken on a wire mesh：
Remove the excess liquid from the chicken, and grill the chicken using a wire mesh placed on a gas stove. After the surface gets slightly burned, brush the Yuan-sauce on the chicken. Grill the both sides well while brushing the sauce. Then, place the chicken on the cutting board and cut it into several pieces. Arrange them onto a plate. As for the fresh shiitake mushrooms and shishito peppers, sprinkle on a pinch of salt and grill them until they get slightly burned. Garnish the chicken with these vegetables.