Miso soup
Ingredients:
450 ml water
1 packet dashi
200 g seafood mix
Dry seaweed
3 tablespoons miso

Steps:
Bring 450 ml water to a boil and dissolve 1 packet of dashi.
Add 200 g seafood mix and simmer for 2–3 minutes until cooked.
Add dry seaweed and let it rehydrate for 1 minute.
Lower heat, dissolve 3 tablespoons miso in a ladle with soup, then stir into the pot.
Avoid boiling and serve immediately.

Clam rice
Ingredients:
450 g rice
200 g frozen clams
1 small piece ginger
3 tablespoons shirodashi
600 ml water

Steps:
Wash 450 g rice until water runs clear.
Place clams on top.
Add rice, 600 ml water, 3 tablespoons shirodashi, and sliced ginger to a pot or rice cooker.
Cook in a rice cooker or simmer.
Gently mix and serve hot.

Salad
Ingredients:
1 onion
Water
100 g cherry tomatoes
2 avocados
Soy sauce
Olive oil
Wasabi
Parsley

Steps:
Thinly slice 1 onion, soak in water for 10 minutes, then drain.
Halve 100 g cherry tomatoes and cube 2 avocados.
Mix soy sauce, olive oil, and wasabi to taste.
Toss onion, tomatoes, and avocado with the dressing.
Top with parsley and serve.

Stir fry
Ingredients:
1 onion
1 carrot
1 paprika
Sesame oil
Seafood mix
1 piece of ginger
1 clove of garlic
Pepper
Salt
Cooking sake

Steps:
Slice 1 onion, 1 carrot, and 1 paprika. Mince ginger and garlic.
Heat sesame oil in a pan over medium heat.
Add ginger and garlic, stir for 30 seconds. Add the seafood mix and cook until nearly done.
Add onion, carrot, and paprika. Stir fry until tender.
Add salt, pepper, and a splash of cooking sake. Toss well.
Plate hot and enjoy.