- Tamago fuwafuwa 玉子ふわふわ (Scrambled egg)
Makikamaboko まきかまぼこ (Rolled fishcake)
- Break one egg, and add one third of the egg’s volume of dashi tamari and irizake. Steam well and serve. It should not be hard. When you put in such things as ina intestines or fowls’ innards. It is also called nobusuma.
Makizurume まきするめ (Rolled cuttlefish)
- Place kamaboko on egg funoyaki. Line up arame on top of that. Roll it tightly and press down on the top. Put in a little salt, then boil and cut.
Tataki zurume たゝきするめ (Tenderized cuttlefish)
- Wash the cuttlefish. Sprinkle a little kuzu flour and wrap it up. Press down with rice straw and boil it, then let it cool and cut it.
Me maki めまき (Rolled seaweed)
- Broil slightly, put it on a board and beat it well, then steam.
Namabi 生干 (Dried fresh)
- Wrap yamaimo in arame, boil, and cut it in various ways. Also sprinkle on a little kuzu flour.
Sake no namabi 鮭のなまび (Dried fresh salmon)
- Cut fresh katsuo as appropriate. Clip pieces with cedar chopsticks, tie, and boil. Scorch, cut, pour on tamari, and serve. Also prepare with mejika and warasa.
Taka no ha 鷹の羽 (Hawk feather)
- Cut fresh salmon in the same manner as samegai mochi. Brine in saltwater. Leave it in for only a short period. Then let it dry, scorch, and serve.
Sake ni iru kezurimono 酒に入候けづり物 (Shaved into sake)
- Place kamaboko on a cedar board. Meanwhile add arame. Boil and divide. Cut it diagonally, so that it will look like a hawk’s feathers.
Momi fu もみふ (Crumbled wheat gluten)
Tamazusa 玉章 (Snake gourd)
Fuki no tô ふきのたう
- Assemble together ingredients such as dried cod, cuttlefish, dried and filleted salmon, dried squid, kisugo, fukume, iriko, skewered abalone, hanagatsuo, wakame, aonori, and rokujô tôfu. As for rokujô tôfu, it is prepared with a tsukigana.
Kiri sanshô 切山椒 (Cut sanshô pepper)
- Boil and skewer the head of the butterbur. Baste with sanshô miso and broil. It can also be done without boiling.
Awabi no namabi あわびの生干 (Dried fresh abalone)
- Take the white kernels from inside sanshô peppers, grind well, and add hanagatsuo and miso. You should season to a good extent with salty seasoning. Knead, flatten out and cut it fine into square pieces. Dry it well, and put it on the stove. Also put in citrus peel. Add tamari.
Hiyashimono 冷し物 (Cold foods)
- Shave abalone thin along the side. Dry on a screen, pour on irizake and serve.
- Daikon, melon, aubergine, lotus, black kuwai, apple, peach, plum, apricot, chestnut, Japanese pear, and various others as well. Seasonal foods are good.
Sudzuke 酢漬 (Vinegar pickles)
- Use tai fry and entrails of the same, the back entrails of saba, fukudame, sardines, sea urchins, uruka and fry of the same, naru fry, wild duck entrails, salmon entrails, fish eggs, shitsuki, minced katsuo, hibari, quail, and various others.
Awabi wata ae あわびわたあへ (Blended abalone entrails)
- Myôga, ginger, ume, soapberry, bamboo shoots, bôfû, udo, lotus, ginseng, hotade, sanshô, shiso, matatabi, and various others. Add 3 gô of salt to 1 shô of vinegar.
Tairagi wata ae たいらぎわたあへ (Blended tairagi entrails)
Moyashi もやし (Bean sprouts)
Tamago hasu 玉子はす (Egg lotus)
- Simmer the entrails and grind. Put in grilled miso and ginger and grind well. Pour vinegar over the abalone and stir fry. Blend as is.
Tôkurage 唐海月 (Jellyfish)
Ukiki うき木 (Sunfish)
Mujintsuke 無尽漬 (Inexhaustible pickles)
- Drain just the yolk of the egg into the middle of a lotus. Close the mouth, boil, cut, and serve.
- From among such things as karakawa, kikurage, umeboshi, bamboo shoots and the sweet skin of the same, sagarame, konbu, hondawara, gingko nuts, tosaka, ginger, myôga, gobô, soapberry, small ume, apricot kernel, peach kernel, boiled tokoro, lotus, ginseng, citrus peel, ogo, and aonori (tied), it is good to put in whatever is around at the time. Outside of these, there are other methods of preparation.