1 Package somen (cooked, rinsed and drained)
Char Sui Pork or Ham Fish cake (Kamaboko)
Chopped Lettuce
Shredded Cucumbers
sliced Dried Seaweed (Nori)
Cut into thin strips
3 Stalks of Green Onion, Chopped
2 Scrambled Eggs Cut Into Strips

Dressing:
1/2 Cup Japanese Vinegar
1/2 Cup Soy Sauce
1/2 Cup Sugar
1/2 Tsp. Sesame Oil
3/4 Tsp. Toasted Sesame Seeds

Prepare dressing a day before serving. Mix all dressing ingredients together and refrigerate overnight to bring out flavor.

Lay somen noodles evenly in a 9 x 13 inch pan. Add the cut vegetables on top of the noodles. Garnish with the sliced fishcake, ham, eggs, and dried seaweed. Shake dressing very well and pour evenly over the somen salad. Serve Immediately.

2 Apples
2 Bananas
2 Oranges
2 Papayas
1 Can Peaches

Three simple steps to follow:
1) Chop all of the fruits
2) Mix fruits together in a bowl
3) Chill for one hour, before serving.

This recipe serves about 6.

1 block tofu, cut in bite size
1 large can Salmon or tuna
1 medium round onion, sliced
2 tomatoes, cut in cubes
green onion, cut fine
Chinese cabbage, cut fine

Sauce:
3/4 cup shoyu
1/2 cup salad oil
1 tablespoon sesame oil
1 tablespoon mirin
toasted sesame seeds

On platter arrange tofu, salmon and vegetables in order given. Pour sauce just before serving.

2 lb. Aku
3 T. Grated Ginger
1/2 C. Finely Chopped Green Onions
1/2 C. Soy Sauce
2 T. Ground, Toasted Sesame Seeds (opt.)

Three simple steps to follow:
1) Cut Aku into 3/4-inch cubes.
2) Combine all ingredients before serving.
3) Add Aku cubes and mix all ingredients together.

This recipe yields 5 cups. Serves 12-16.