1 7- to 8-inch sheet dried kombu (kelp)*
7 cups water
1/2 cup dried bonito shavings*
2 tablespoons mirin (sweet Japanese rice wine)*
4 1/2 teaspoons tamari soy sauce*
1 1/2 teaspoons rice vinegar
1 teaspoon sugar
3/4 teaspoon salt
5 teaspoons frozen pineapple-orange juice concentrate
1 tablespoon grated peeled fresh ginger
6 teaspoons olive oil
10 green onions, trimmed, cut into 1-inch lengths
4 4-ounce ahi tuna steaks

2 cups freshly cooked brown rice

seared, ahi, brown

For dipping sauce
1 red bell pepper, coarsely chopped
3/4 cup seasoned rice vinegar
2 tablespoons sugar
1/2 teaspoon dried hot red pepper flakes
For rice balls
2 cups Japanese short-grain rice
2 cups water
1/4 cup seasoned rice vinegar
1/3 cup minced pickled ginger
1 tablespoon wasabi paste, or 1 1/2 tablespoons wasabi powder stirred to a paste with 2 teaspoons water
20 frozen edamame (soybeans in the pod), thawed
1/4 cup toasted black sesame seeds

sesame, rice, balls

Tomato-chipotle puree
2 tablespoons olive oil
1 onion, chopped
2 large tomatoes, coarsely chopped
3 garlic cloves, minced
1 teaspoon minced canned chipotle chiles*
Avocado puree
2 large ripe avocados, peeled, pitted
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice
1/4 cup minced shallots
2 tablespoons minced jalapeño chiles

Shrimp tempura
Vegetable oil (for deep-frying)

2 cups rice flour**
2 cups club soda
24 uncooked large shrimp, peeled, deveined, tail shells left intact

4 cups thinly sliced romaine lettuce

shrimp, tempura, cocktail

For dashi
3 (6-inch) pieces kombu (dried kelp)
1 qt water
1/2 cup tightly packed katsuo bushi (dried bonito flakes)
For shrimp cakes
2 tablespoons finely diced carrot
1/4 cup finely chopped onion
1/2 cup finely chopped fresh shiitake caps (2 large)
8 medium (31 to 35 per lb) shrimp in shell without heads, peeled and deveined, finely chopped by hand or pulsed in a food processor
1/4 lb skinless halibut, snapper, or cod fillet, finely chopped by hand or pulsed in a food processor
1 large egg yolk, lightly beaten
1/2 teaspoon fine sea salt
1 teaspoon light shoyu (Japanese soy sauce)
2 teaspoons sugar
1 qt vegetable oil

For wasabi vinaigrette
1 tablespoon prepared wasabi paste
1 tablespoon mayonnaise
1 tablespoon mirin (Japanese sweet rice wine)
1 tablespoon rice vinegar (not seasoned)
White pepper to taste

For mirin sauce
21/2 tablespoons mirin
21/2 tablespoons dark shoyu (Japanese soy sauce)
1 teaspoon sugar
1 teaspoon cornstarch mixed with 1 tablespoon cold water

For plating
6 oz mesclun (4 cups)
4 fresh shiso leaves, thinly sliced
3/4 cup tightly packed katsuo bushi
1 1/4 oz daikon sprouts, trimmed

Special equipment: cheesecloth; a deep-fat thermometer

shrimp, cakes, wasabi