[ Grilled and soaked shishito peppers and kannanban
Uses vegetables from Inoue Farm and Yoshida Gardening

1. Grill the shishito peppers and kannanban. 2. Put ice and noodle soup in a bowl and chill (do not dilute the noodle soup with water).
3. Put the grilled shishito peppers and kannanban into the chilled noodle soup, then add the bonito flakes and mix to mix well.

[ Tamagoyaki (rolled omelet)
1 tablespoon of egg sugar from Vice-President Shin-chan
1 tablespoon mentsuyu or white dashi
1 tablespoon milk
3 eggs

Mix the above and bake

[ Wine steamed mussels
●Made with Ichisuisan mussels ①Put the mussels in a frying pan, pour wine or sake over the pan twice, cover and steam over high heat ②When the shells open, they are done. The mussels will release their own broth, so you can eat them as they are without adding any seasoning.

[Cucumber Cucumber]
● Homemade cucumbers and shiso leaves from Inoue Farm are used

1 kg cucumber 20-30 g ginger
300cc soy sauce
200g sugar
50cc vinegar
5 shiso leaves

1. Slice the cucumber into 5mm slices, rub with salt and leave for about 10 minutes. 2. Meanwhile, bring soy sauce, sugar and vinegar to a boil and let cool. 3. Lightly wash the cucumber and squeeze to remove the water. 4. Place the cucumber, shredded ginger and shiso leaves in a ziplock bag or similar container. Once the sauce has cooled, add it, remove the air and leave to set.

If you make it at night, you can eat it in the morning. It's also delicious with green onions or bird's eye chili, so please choose your favorite.