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Any suggestions for food for my husband Japanese?

I'm British and Japanese. Both eastern and western food eaten in our country. I wonder if there is a Japanese dish that would make the use of special ingredients? It is almost true to its sushi, sashimi, sake and other raw foods. And most mainstream English desserts and pasta on the menu item.

Here the meal ……………….. SOUP: INGREDIENTS Miso 2 teaspoons dashi granules 4 cups water 3 C. tablespoons paste miso 1 (8 ounces) silken tofu, diced 2 green onions, sliced diagonally 1 / 2 inch pieces DIRECTIONS In a medium saucepan over medium-high heat, combine dashi granules and water, then bring to a boil. Reduce heat to medium and whisk in miso paste. Add the tofu. Separate layers of onion and add to soup. Simmer gently for 2 to 3 minutes before serving. ======================= VEGETABLES: Japanese-Style Sesame Green Beans INGREDIENTS 1 tablespoon oil canola oil 1 1 / 2 c. teaspoon sesame oil 1 pounds fresh green beans, washed 1 tablespoon soy sauce 1 tablespoon tablespoons toasted sesame seeds DIRECTIONS Heat a wok or large skillet over medium heat. When pan is hot, pour in canola and sesame seeds then place all the green beans skillet. Mix beans to coat with oil. Cook until beans are bright green and lightly browned in places, about 10 minutes. Remove from heat and add soy sauce, cover and let stand 5 minutes. Service Transfer to a plate and sprinkle with toasted sesame seeds. APPETITIZERS =================================: Gyozo INGREDIENTS 1 tablespoon sesame oil 2 cups shredded cabbage 1 / 4 cup chopped onion 1 clove garlic, minced 1 / 4 cup carrots 1 / 2 pound pork 1 egg 1 tablespoon vegetable oil 1 (10 ounce) package wonton wrappers 1 / 4 cup water 1 / 4 cup soy sauce 2 tablespoons sense tablespoons rice vinegar, oil Sesame heat in large skillet over medium-high heat. Combine cabbage, onion, garlic, and carrots. Cook, stirring, until cabbage is tender. Mix in meat ground pork and egg. Cook until pork is evenly Brown and the egg is no longer runny nose. Preheat vegetable oil in large skillet over medium-high heat. Place about 1 tablespoon of cabbage soup and the pork mixture in the center of each patty. Fold wrappers in half over filling and seal edges with wet fingers. In oil Plant gyoza preheated cooking about 1 minute per side until lightly browned. Place water in saucepan and reduce heat. Gyoza Cover and steam until water has disappeared. In a small bowl, combine soy sauce and rice vinegar. Use the mixture as a sauce for finishing packages. =================================== Course: Smoked Salmon Sushi Roll INGREDIENTS 2 cups Japanese sushi rice 6 tablespoons rice wine vinegar 6 sheets of nori (dried seaweed) 1 avocado – peeled and sliced 1 cucumber, peeled and sliced 8 oz smoked salmon, cut into long strips 2 tablespoons wasabi DIRECTIONS Soak rice for 4 hours. Drain the rice and cook rice in a pot with 2 cups water. The rice should be a bit dry, the vinegar is added later. Immediately after rice is cooked, mix 6 tablespoons rice vinegar to the hot rice. Rice spread on a plate until completely cold. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Exit an advantage, at least 1 / 2 inches above and below the seaweed uncovered. This is to facilitate later closure. In some wasabi on the rice. Arrange cucumber, avocado, smoked salmon and rice. Put about 1 inch from the bottom edge of the algae. Lightly moisten the upper edge of the algae. Rouleau upward with the help of the bamboo mat firmly. Roll cut into 8 equal pieces and serve. Repeat for other rolls. ================================= SALAD: Noodles Hiyashi Chuka INGREDIENTS 3 tablespoons soy sauce 2 tablespoons tablespoons sugar 3 tablespoons white vinegar 5 tablespoons cup chicken broth 1 teaspoon sesame oil 1 / 2 teaspoon chile and Coffee Oil (optional) 2 (3 ounce) package noodles 1 egg, beaten 1 / 2 cucumber, julienned 1 carrot, grated 1 slice of ham, chopped into thin strips 1 / 4 sheet nori, thinly sliced 1 tablespoon Chinese hot mustard (optional) Directions Mix the soy sauce, sugar, vinegar, broth chicken, sesame oil, chili oil and put in a small bowl and stir until sugar dissolves. Set aside. Bring a pot of boiling water. Add the ramen noodles and cook for 2 minutes. Immediately drain and fresh noodles in the refrigerator. Meanwhile, heat a small nonstick skillet over medium heat. Pour egg mixture and tilting the pan to barely cover the bottom with the egg. When the person, fold the egg in half and remove from pan. Cut into thin strips. To serve, place the noodles in cold dishes. Garnish separate piles of eggs, cucumber, carrot and ham. Pour the sauce over and sprinkle with crumbled nori. Serve with a touch of mustard on the side. ===================================== You like something here.

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