1/4 cup tamari or shoyu
2 ounces fresh ginger root, peeled and sliced
1 tablespoon chili paste
2 tablespoons lemon zest
1/2 tablespoon sugar
6 (6-ounce) portions wild salmon (Chinook)
1/8 cup vegetable oil
1 1/2 cups julienned carrots
1 cup cleaned and diced leeks
1 cup julienned scallions
Seasoned broth, recipe follows
Sticky rice cakes, recipe follows
6 ounces matsutake mushrooms, grilled and sliced
1 tablespoon toasted sesame seeds
1 large onion, peeled and chopped
3 sticks celery, chopped
2 quarts water
1 piece konbu (dried giant kelp)
1 cup tamari or shoyu
4 ounces fresh ginger rootr, sliced
1 tablespoon chili paste
1/2 cup rice wine vinegar
2 tablespoons sugar
1 ounce katsuo bonito shavings
5 tablespoons rice wine vinegar
5 tablespoons sugar
4 teaspoons sea salt
3 1/3 cups short-grain rice, washed
4 cups water
1 (4 by 4-inch) piece konbu
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