1

Prepare the mushrooms：
Cut off the stem end from the mushrooms and cut them into bite size pieces.

2

Cook the Penne：
Cook the penne using a pot of boiling water containing a pinch of salt.
Cook the penne al dente (the penne should retain slightly firm texture even after boiled). Also, warm up the PASTATAI pasta sauce briefly using boiling water. (You don’t have to open the package. You can warm it as it is, just by soaking the package into boiling water. )

3

Prepare the mushroom Bolognese sauce：
Stir-fry the mushrooms using the butter until they become tender. Then, pour in the PASTATAI Pasta Sauce and the red wine. Reduce the heat, and add small amount of the broth used for boiling the penne in order to adjust the consistency. Mix them well to prepare the mushroom Bolognese sauce.

4

Pour the sauce over the penne：

Pour over the cooked penne the mushroom Bolognese sauce you prepared in the step 3. Then, sprinkle over the powdered cheese and black pepper. Garnish this dish with the shredded Italian parsley.

1

Cut the ingredients：
Remove excess liquid from the tuna and flake it moderately. Peel the cucumber and then cut it in half lengthwise. Cut the cucumber into diagonal thin slices. Tear the lettuce leaves into bite-sized pieces. Blanch the cherry tomatoes and peel them. Then, cut them into crescent-moon-shaped pieces. 　

2

Cook the udon noodles：
Bring a pot of water to a boil, and put the udon noodles into the pot. At that time, be sure to distribute the noodles well when putting them into the boiling water. After they come to a boil again, add some water to adjust the volume (if needed) and boil the noodles for the indicated period (see product’s instructions). Then, drain the noodles using a mesh strainer and rinse the noodles several times with cold water. Then, place the noodles onto a bamboo strainer.

3

Prepare the Pouring Soup(Tsuyu)：
Mix one part of Grilled-Flying-Fish-Tsuyu (soup) with one part of chilled water well to prepare the pouring soup.

4

Arrange the Noodles & Veggies onto a plate.
Then, Pour the Prepared Soup (tsuyu)：

Place the noodles onto a plate and arrange the vegetables on the noodles. Don’t forget to make them look good! Then, garnish it with shiso parsley leaves and white sesame seeds. Pour the source as you like, and enjoy this meal!

1

Parboil the pork to remove excess fat：
Place the pork chunk into a pot, and pour 5 cups of water. Then add the ginger and the green part of a long green onion. Simmer the pork for about 30minutes. Turn off the burner and remove the pork from the pot. Cut the pork into proper-size pieces. Remove the foam from the surface of the broth (This broth will be used in the following step).

2

Boil the spinach：
Wash the stem end of the spinach thoroughly and boil it quickly. Soak the spinach into a bowl of water to cool it down. Squeeze the spinach to remove excess water. Then, cut it into 3cm pieces.

3

Stew the pork in the broth：
Add the sake, sugar and soy sauce into the broth you got in the step 1. Add the pork pieces into the broth, and simmer them for about 30 minutes.

4

Put the soy sauce on the stewed pork as the final touch：
After the meat becomes tender and has absorbed the broth, add the soy sauce to give a savory aroma to the dish. Then, turn off the burner and leave them for several minutes to make the pork absorb the broth more. Finally, add the dissolved starch to the broth to make it slightly sticky. Then, arrange the spinach and the pork onto a plate and pour the broth over it. Now, it’s ready! You can also add a small amount of Karashi mustard, as you like, to taste them.

1

Slice the tuna：
Slice the tuna fillet into 2- to 3-mm wide- slices.

2

Season the tuna slices with the soy sauce：
（Arrange the tuna slices onto a plate and pour the soy sauce over them. Coat the slices with the soy sauce evenly. You can add some Japanese horseradish into the soy sauce to taste before pouring, if you like.

3

Prepare the sushi rice：
Blend the vinegar, salt and sugar thoroughly to make sushi vinegar. Place the freshly cooked rice into a container (Wooden sushi tub called “sushi-oke” is preferable). In this process, be careful about the hotness of the rice not to get burned. Then, pour the sushi vinegar over the rice and mix it well using a rice paddle in cutting motions. After mixing, cool it down using a paper-made fan called uchiwa.

4

Arrange the ingredients onto a bowl：
Place the sushi rice you prepared in the step 3 into a bowl. Sprinkle the chopped green onion and the shredded nori seaweed on the rice. Then, arrange the soy sauce-seasoned tuna slices over it. Finally, garnish it with the shiso parley leaves, shiso parsley inflorescence and white radish sprouts. Top the tune with a small amount of the Japanese horseradish, as you like, to taste.