Now, for no.4-7:
         
                                             No.4:Tempura
 
Tempura-It is a Japanese dish of seafood or vegetables that have been battered and deep fried.Tempura is either eaten with dipping sauce, salted without sauce, or used to assemble other dishes, such as Tempura with Udon.
   
Instructions:
  
          Ingredients: 

      Tempura ingredients:

1. Plain flour: 100g (1Cup) *
2. Egg: 1
3. Cold water: 200cc (1Cup) *
4. Baking Soda: 1 tea spoon
5. Potato Starch: 2 table spoon
6. Your choice of vegetables, sea foods and mushrooms such as potato, sweet potato, aubergine (eggplant), zucchini (courgette), onion, capsicum (paprika), pumpkin, green beans, carrot, okura, asparagus, prawn, white fish and squid.
7. Oil (Natane oil, sunflower, corn or canola oil)

      Steps:

1. Put oil into a flying pan.
2. Heat up the frying oil to 170 degrees. You can check the oil temperature without a thermometer. Put one drop of tempura batter into the oil. If the tempura batter sinks the bottom of flying pan, it is too low temperature.
3. If the tempura batter did not sink at all and the batter spread quickly with a crackling sound the it is too high temperature.
4. Best temperature condition is the drop of tempura batter will sink half way in flying pan then float.
5. Puts vegetable into the tempura batter bowl to coat them with tempura batter then carefully put them to the oil. Fry one side and then turn over and fry the other side.

                                                                                                                                 


                                           No.5:Kaiseki
 
Kaiseki-It is a traditional multi-course Japanese dinner.It is a type of art form that balances the taste, texture, appearance, and colors of food.Only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavor.

How to make it:

               Ingredients:

1. 1.6C rice
2. 0.4C glutinous rice
3. 1pack Shimeji mushroom
4. 1pack Enoki mushroom 
5. 2C dashi-stock
6. 3 tablespoon light soy sauce
7. 1 tablespoon mirin
8. 1/2 tablespoon salt　

               Steps:

1. Wash rice & glutinous rice well, drain in a sieve. Let stand for 30 min.
2. Wash mushrooms and cut into a small pieces.
3. Place rice, dashi with seasonings (soy-sauce, mirin) and all ingredients in a pot (or rice-cooker), mix lightly, and cook.
4. Let stand for about 10min., and mix so that rice & mushrooms are combined well.
5. Mold rice into each shape.

                                                                                                                                   

                                           No.6:Soba
 
Soba-It is actually long, thin buckwheat noodles. The noodles are served in either a hot, soy sauce-flavoured broth or at room temperature on a bamboo mat with broth on the side for dipping. Cold Soba is the most popular among the others.

Want to make it?

             Ingredients(3-4 servings):

1. 4 scallions, thinly sliced
2. 5 medium shallots, peeled and finely sliced
3. 2 tablespoons grated, peeled ginger
4. 1 teaspoon fine grain sea salt
5. 7 tablespoons good sunflower or olive oil
6. 12 ounces extra-firm tofu
7. 12 ounces dried Soba noodles
8. 1 radish, peeled, cut into matchsticks
9. 1/3 cup toasted pine nuts
10. 1 bunch of chives, minced

          Steps:  

1. Bring a large pot of water to a boil.
2. While you're waiting for the water to come up to temperature, place the scallions, shallots, and ginger in a mortar and pestle. Sprinkle with the salt, and pound until everything is quite bruised, but not paste-like. Gently heat the oil in a small saucepan until it is just hot enough that you could saute something in it. Add the scallion mixture to the oil, remove from heat, and transfer to a jar or bowl to cool.
3. Drain the tofu, pat it dry, and cut it into matchsticks or 1/2-inch cubes. Cook the tofu, along with a pinch or two of salt, in a well-seasoned skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Add a tiny splash of oil if needed to prevent sticking. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
4. Salt the boiling water, and cook the soba noodles per package instructions. Drain, rinse under cold water to stop the cooking, and shake off as much water as possible. Toss the noodles with a bit of the oil off the top of the scallion ginger paste at this point so the noodles don't stick down the line.
5. Serve the soba along with the scallion-ginger paste (you can either toss it with the noodles or serve on the side), topped with radish, pine nuts, and lots of chives.

                                                                                            

                                                            No.7:Shabu-shabu
 
 Shabu-shabu-It is the Japanese word for thin slices of beef or pork being swished around with chopsticks in bubbling broth.It’s a decadent dish, with platters of marbled meat brought to the table for diners to cook themselves – it takes only a moment – one mouthful at a time.

Steps to making it:

       Ingredients:

1. 10cm Kombu (dried kelp)
2. 1500 ml water
3. 3 tablespoon Sake
4. 300g beef, sliced very thinly
5. 6 leaves nappa cabbage
6. 3 white long onions
7. 6 Shiitake mushrooms
8. 1/2 bunch Kikuna or Shungiku (edible chrysanthemum leaves)

Shabu Shabu dipping sauc:

1. 4 tablespoon ground sesame seeds
2. 2 tablespoon Soy Sauce
3. 2 tablespoon sugar
4. 1 tablespoon Rice Vinegar
5. 1 tablespoon Miso Paste
6. 2 tablespoon water

           Steps:

1. Mix all the ingredients of the dipping sauce. Set aside.
2. In a pot, put dried Kombu in the water, and let it sit for 15 minutes.
3. Cut meat into the size you like. Cut cabbage into 2" width pieces, slice white long onion diagonally, cut off the stems of Shiitake mushrooms, and cut Kikuna (Shungiku) into 2" length pieces.
4. Heat the pot at medium high heat until the water boils, then take the Kombu out. Turn down the heat to medium low. Add Sake.
5. Dip the meat in the simmering broth until the color turns pink. Cook meat and vegetables as you eat.