75 gr dry rishiri kombu
5  litres water
White soy sauce
20 gr durum wheat gluten or Nama-Fu
Dried Kinugasa mushroom  (Phallus indusiatus)
Bitter plum paste

200 gr broccoli 
200 gr yellow tomato
100 g English peas
2 pieces of dried shiitake mushrooms
100 gr cabbage
100 gr pearl onions
200 gr Chinese cabbage
100 gr carrots 
1 bundle spinach
200 gr Japanese turnip or daikon 
200 gr celeriac 
200 gr cauliflower

For the kombu water:  In a large container, prepare 5 litres of water and add the dried rishiri kombu. Leave overnight in the refrigerator. Prepare the basic stock by taking 4 litres of kombu water and adding 1.5 dl white soy sauce.  Distribute the kombu water amongst 9 containers reserving some to cook the dried Kinugasa mushrooms. Slowly griddle two pieces of shiitake mushroom on both sides. Submerge in 3 dl of kombu water and leave to stand overnight.  Peel the tomatoes. Place in a stainless steel container and almost cover with kombu water. Cook at 83ºC for 20 minutes, then leave to cool.  Blanch the spinach then refresh in iced water. Drain and place in a container of cold kombu water.  Cut the broccoli and cauliflower into small
pieces. Deep fry at 180ºC then transfer to a container of cold kombu water. Cut the cabbage into pieces and sauté briefly in a very hot pan. Add to the kombu water.  Boil the peas then add to hot kombu water and leave to cool slowly.  Cut the pearl onions and Chinese cabbage into pieces. Submerge in kombu water in separate containers. Steam at 100ºC for 40 minutes, then
leave to cool. Place the Japanese radishes in a pot full of water. Bring to the boil then boil for 20 minutes. Drain and cool under running water for 10 minutes. Place the radishes in a container of kombu water and cook at 98ºC
for 1 hour.  Cut the carrot and celeriac into pieces. Deep fry at 180ºC
then steam at 100ºC for 10 minutes. Place in a container of cold kombu water. Keep all the containers in the refrigerator for 6 hours. 

Soak the Kinugasa mushrooms in water then bring to the boil twice. Place in a pot with kombu water and cook for 20 minutes.  Place a piece of yuzu skin in a bowl of consommé, then add a piece of Kinugasa mushroom. Heat the Nama-Fu in a steamer then add to the bowl. Add another Kinugasa mushroom on top. Garnish with a piece of bitter plum paste. Strain the vegetables from all the containers of Japanese stock and mix all the different stocks in the right proportion. (The flavour of each vegetable may vary in strength so the proportion has to be adjusted each time). Mix the consommé, then heat. If necessary, add a little white soy sauce, water and salt. Serve in a bowl.
Nama-Fu: Nama-Fu is made from wheat gluten by washing wheat flour paste until all the starch has dissolved. It is then mixed with sweet rice flour, and the insoluble gluten in the form of a stretchy mass is cooked before eating.

Zen teaching
Mizu kikusureba tsuki, te ni ari Based on a poem by the Chinese poet Uryoshi.  There is just one moon but we can all share it by taking water into both hands and contemplating the moon's reflection in them.

Ichigo Ichie Literal translation: "one time, one meeting".

Meaning: "Each meeting should be valued, it will never be repeated".

This term stems from the Chinese tea ceremony. Ichigo Ichie reminds all participants that each occasion when people come together to drink tea is unique and will never be repeated. Therefore each meeting should be treated with utmost sincerity.