Ingredients (Serves 6)

• Flour, for dusting
• 300g pie pastry
• 300g small potatoes
• 3 large eggs
• 150ml double cream
• 100g cheddar cheese
• 100g cooked ham
• 20g S&B Wasabi Paste
• Bunch of spring onions, trimmed and halved lengthways

Method

1. Preheat the oven to 180℃. Place a 23cm square (or round) x 3cm deep fluted tart tin on a baking tray. On a lightly floured surface, roll out the pastry to a square (or round) about 5cm wider than the tin. Carefully lift the pastry into the tin and gently press into the base and sides, taking care not to stretch the pastry. Trim any excess pastry and prick the base with a fork.
2. Cut the potatoes, ham and cheese into 5mm dice, and place them in the base of the tart case.
3. Beat the eggs, cream, cheese and wasabi in a bowl and season to taste. Pour it into the tart case. Put the spring onions on the top and cook for 25~30 minutes. Stand for 5 minutes, then slice and serve.

Ingredients (Serves 1)

• Marukome Miso Red 18g
• Honey Sauce 4g
• Chopped Spring Onion 4g
• Chicken Thigh Fillets 100g
• Asparagus (2 or 3)

Method

1. Mix Marukome Miso Red, Honey Sauce and Chopped Spring Onion well. (1)
2. Cut fat from Chicken Thigh Fillets. Put Chicken Thigh Fillet skin side down on a heated pan. Grill it until the skin in Golden Brown.
3. Remove chicken from the pan and lay (1) on Chicken Thigh Fillets. Grill Chicken until nicely cooked.
4. Cut Asparagus into 1 bite size. Serve on a small plate.

Ingredients (Serves 4)

1. Liquid Miso Awase 200ml
2. Soy Sauce 50g
3. Mirin 50g
4. Grated Ginger (one tea spoon)
5. Grated Garlic (one tea spoon)

• Bone less Short Lib 350g
• Onion (half)
• Carrot 70g
• Capsicum (two)
• Paprika (half)
• Salad Oil (one table spoon)
• Rice (4 bowl of rice)

Method

1. Cut onion into 1cm size. Slice Carrots into 3mm size. Cut Capsicum and Paprika into one bite size.
2. Heat a pan with little salad oil. Cook vegetables until nicely cooked. Remove vegetables from the pan.
3. Secondly, cook sliced beef well.
4. Put vegetables into the pan again, after that pour Mixed Liquid Miso (1,2,3,4 and 5) into the pan.
5. Cook well until sauce is thick.
6. Serve rice in a large bowl, pour thicken sauce over the rice, top with heated beef and vegetables.

Ingredients (Serves 2)

• 200g salmon
• 15g onion
• 50g tomato
• The zest of  a lemon
• 1g dill
• 15cc double cream
• 5cc soy sauce
• 15g S&B Wasabi Paste

Method

1. Cut salmon, onion and dill in small pieces.
2. Mix the sauce ingredients well in a bowl.
3. Mix the sauce and other ingredients together in a bowl, and put the bowl in a refrigerator for a while.
4. Fill the ingredient in a round mould, and decorate on a plate with the available herbs/leaves.