1 cup soy sauce
3/4 cup sake or dry white wine
3/4 cup canned low-salt chicken broth
1/4 cup sugar
1 1/2 tablespoons minced peeled fresh ginger
4 large garlic cloves, minced
1 4 1/2-pound fryer chicken
chicken, teriyaki,

Vegetable oil for brushing
1/4 cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
3 tablespoons sake or dry Sherry
2 teaspoons sugar
3 bunches large scallions
1 lb skinless boneless chicken thighs (about 3), cut into 1-inch pieces
Special equipment: 12 (8-inch) wooden skewers

chicken, scallion, skewers

4 dried shiitake mushrooms
11 oz chicken thighs (deboned - put them aside for later)
11 oz salmon fillet, skin on, scaled
2 tbsp sake
2 oz satoimo
2 oz daikon, peeled
2 oz carrots, peeled
4 scallions, white part only trimmed
4 mitsuba sprigs, root part removed
1 lime
4 large raw tiger prawns, peeled with tails left on
2 tbsp shoyu
8 canned ginko nuts
8 mochi slices
salt to taste
chicken, fish, onion, mushrooms, spirits

1/2 pound lump crab meat (about 1 packed cup)
1 teaspoon seasoned rice vinegar
For nori egg sheets:
1 1/2 cups lightly beaten eggs (5 to 6 large)
1 tablespoon mirin
1 tablespoon water
1/2 teaspoon salt
vegetable oil for brushing skillet
three 8- by 7 1/2-inch sheets toasted nori

For dipping sauce
1/3 cup Japanese soy sauce
2 tablespoons mirin
2 tablespoons water

3 ounces (total) plain tobiko (flying-fish roe), flavored/seasoned tobiko*, and/or golden whitefish caviar*

*available at some specialty foods shops and by mail order in 1-ounce containers from Collins Caviar Co., tel. (800) 226-0342

crab, egg, maki