1. Cut the pork slice into 3cm lengths. 2. Cut the Myoga (young buds of a type of ginger) into quarters. 3. Cut the green beans into 3cm sections. Parboil in lightly salted water. Drain.

Featured recipes: (1) Squid, Cucumber and Myoga with Kimizu Sauce (2) Kiriboshi Daikon and Broccoli Salad. 1. Score both sides of the squid in a crisscross pattern, cut into bite-size pieces and ...