<How to make it

0.Preheat oven to 190°C.
1.Put all of in a food processor and mix.
2.Add the strawberry puree and mix together zestily and lightly.
3.Place a 6 cm diameter round on a baking sheet lined baking sheet.2.Divide the dough into 4 equal portions and fill the molds.
4.Unmold and mold.
5.Bake in a preheated oven at 180°C for about 15-20 minutes.

<How to make it

1.Place coconut oil, French chrysanthemum, onion, and garlic in a saucepan over medium heat and saute until onion is translucent.
2.Add turmeric and saute for 1 minute more.
3.Add water and coconut milk, bring to a boil, reduce heat and simmer for about 10 minutes.
4.After seasoning with white miso and white soy sauce and blending, season with salt and pepper to taste.

<How to make it

1.Put thick white sesame oil, garlic, and hawk's claw in a heavy pot over medium heat. When the aroma rises, add log shiitake mushrooms, stir, and cover with a lid.
2.Reduce heat to low and cook for about 5 minutes. Do not open the lid during this time.
3.Open the lid, add sake, pickled plums, miso, and hijiki mushrooms, stir-fry over medium heat, and when the water is gone, remove from heat and add roasted black sesame seeds.

＜パテアレンジ＞

Add walnuts, miso, and matcha green tea to about half of the finished Japanese ajillo and run through a food processor to make a paste, and the patties are ready to serve.

*Use a 20cm diameter paella pan or frying pan.

1.Heat olive oil in a pan and cook the bamboo shoots and bell peppers over medium heat until they are well browned.
2.Add garlic and white rice, stir and saute well for 3 minutes.
3.Add turmeric, bouillon, white wine, and white soy sauce. (Halfway through cooking, when the bouillon has reduced by half, arrange the bamboo shoots and bell peppers.)
4.When the rice has puffed up, arrange the rape blossoms, turn off the heat, cover with a lid, and steam for 10 minutes.