- Daigomi sauce (cream sauce)
Leave the kombu to soak in the fresh cream for half a day then remove kombu and heat. Season with salt and pepper, and when it is of a smooth consistency, remove from the heat and leave to cool.
- Kitcho ponzu
Mix the grated daikon with the leek, then add the soy sauce, lemon and sudachi juice and mix. Season with the dashi and ichimi.
- Tosazu vinegar jelly
- Add the kombu, bonito flakes and mirin to the dashi and heat. Once it has come to the boil, add the chidori vinegar, bring to the boil again, then add the soy sauce, remove from the heat and chill, then strain through kitchen paper.
- Place 300 g of (1) into a pan. Add the gelatine and heat. Remove from the heat when it has reached roughly 70°C and leave to cool.
- Sesame seed sauce
Gently heat the sesame seeds, blend to a paste in a mixer, then add in the nikiri-zake, soy sauce and light soy sauce then strain.
- Manganji sauce
Deep fry the green pepper in 220°C oil then remove from the oil and peel off the skin. Blend to paste in a mixer then thin it with chicken stock. Season with salt.