Japanese

¾ cup white wine vinegar, ½ cup water, ½ cup sugar, 1 English cucumber, 1, 1 pinch salt, 1

½ pound shishito or padron peppers, 1 T olive oil, Flakey salt

2 cups Jasmine, Basmati or Rose rice, ½ cup soy sauce, ½ cup rice vinegar, ¼ cup brown sugar, 1

1 shallot, 2 - 3 garlic cloves, peeled, ½ pound carrots, peeled and cut into 2, ½ cup rice v

1 pound asparagus, ends trimmed, 2 T olive oil, Kosher salt and pepper, 1 shallot, peeled and

½ cup brown sugar, packed, ½ cup rice wine vinegar, ½ cup soy sauce, 1, 2 pounds salmon

½ yellow or red onion, peeled and thinly sliced, 6 ounces lettuce, (Little Gem works particularly

3 pounds of beef loin flap meat, ½ bottle Soy Vay Veri Veri teriyaki sauce, A 1 gallon ziplock

2 English hothouse cucumbers, halved lengthwise and seeded, ¼ cup green onions, finely minced,