1

Precook the Yellowtail：
Cut the yellowtail into several large pieces and sprinkle a pinch of salt over them. Leave the slices for a while. Then, place the slices into a pot of boiling water. When the flesh turns slightly white, place them immediately into a bowl if iced water (Do not overboil the yellowtail). This process helps remove any unwanted flavor in the fish.

2

Parboil the Japanese Radish：
Peel the Japanese Radish thickly, and cut it into large-size pieces.
Place them into a pot of the rice-water (the remaining water you obtained after washing rice grains). If such water is not available, substitute normal water for it. Bring it to a boil and simmer the slices for 20-30 minutes. Then, drain the slices using a strainer, and rinse them well. While parboiling the Japanese Radish, slice one piece of ginger into thin slices and shred the other piece into thin strips.

3

Prepare the simmering sauce and add the yellowtail & Japanese radish：
Pour the sake into a pot and turn on the burner. Bring it to a boil and evaporate the alcohol in the sake. Then, add the water, sugar, and soy sauce. Stir the sauce gently to dissolve the sugar. After it comes to a boil, add the yellowtail and Japanese radish slices, and distribute the sliced ginger. Cook them on high heat until they come to a boil.

4

Place a lid on the top and simmer the ingredients:：

After they come to a boil, place a small lid directly on top of the ingredients, and simmer them on medium heat for about 20 minutes. While cooking, rearrange the ingredients in the pot to cook them evenly, and let them absorb the sauce well. After they are cooked well, arrange them onto a plate, and also top with the ginger strips.

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

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.

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.