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Advice. 1) Trim the fat from the pork and sprinkle the meat with sake before parboiling to remove the distinctive smell. 2) Coating the somen with sesame oil keeps the noodles from sticking together.

1. Bring the pork to room temperature. Cut into 6 slices, each about 4 cm thick. Lay flat (cut-side up) and press down until each slice is about 1-2 cm thick.

3. Remove the stems from the shishito peppers. Cut lengthwise in half and remove the seeds. Cut the pork into 6 cm lengths, season with salt and pepper, and dust with flour.

1. Fill a pot with water and bring it to a boil. Rinse and strain the edamame, then place them in a suribachi (Japanese grinding mortar) or in a bowl, and sprinkle with about 1 tbsp of salt.

2. Lightly dampen 2 mochi pieces with water and place on a heat-resistant plate. Microwave (600W), without covering with plastic wrap, for 80-90 seconds to soften.

1. Spread out the Chinese cabbage on a flat strainer, with the core still attached, and place somewhere with good ventilation for 1-2 days to dry.

4. Heat the oil to 180°C. Use two spoons to form bite-size balls and carefully drop them into the oil. When the surface has hardened, turn over and fry until golden brown.

3. Bring a pot of water to a boil. Parboil the okra for 20 seconds and use a slotted ladle to remove. Cut lengthwise in half. Add to the marinade while still hot.

2. Remove the plastic cover from the package and place your hand on top to hold the tofu in place, then gently tilt to pour out the water inside.

2. Take the eggs out from the fridge and make a few cracks on the bottom (less pointed end) of each egg. Gently lower into the boiling water and boil at medium heat for 11 minutes.

1. Fill a wide pot or deep frying pan with water and bring to a boil. Immerse the komatsuna, starting with the roots, and boil until the stems and leaves are tender.