|Miso paste||80 Gram|
|Hondashi||1 Pinch (Powdered Fish Stock)|
|Tofu||100 Gram, diced|
|Black mushrooms||40 Gram|
|Spring onions||20 Gram|
|Raw rice||400 Gram|
|Seaweed||20 Gram, dried|
|Pickled plums||300 Gram|
|Pickled radish||500 Gram (Daikon)|
For the miso soup prepare the miso soup by bringing the water to a boil.
Add Hondashi and whisk in miso paste, boil again and strain.
Pour into cups and garnish with diced tofu, black mushrooms and spring onions.
For the Japanese rice Prepare the Japanese rice by soaking rice with running water for about an hour to remove excess starch.
Boil the rice for 40 minutes in 450 ml water and let it rest for 5-10 minutes.
Serve in small ceramic cups.
For the Japanese salad Prepare the salad by placing the natto beans, nori, pickled plums and pickled radish into a salad bowl.
Toss with Japanese salad dressing.
Place in serving bowls.