Seasoned stock for cooking carrot
(1 tablespoon seasoned stock per 30g carrot):
8 tablespoons stock
1 1/3 tablespoons mirin
1 tablespoon sake
1 1/3 tablespoons sugar
1 teaspoon light-colored soy sauce
1/2 teaspoon salt

Seasoned stock for cooking wax gourd
(2 tablespoons seasoned stock per 20g wax gourd):
8 tablespoons stock
1 tablespoon mirin
1 tablespoon sake
1/2 teaspoon white soy sauce
1/4 teaspoon salt
Small amount of dried shrimp

Seasoned stock for cooking pumpkin
(2 tablespoons seasoned stock per 30g pumpkin):
8 tablespoons stock
1 tablespoon mirin
1 tablespoon sake
2 1/3 tablespoons sugar
1 tablespoon light-colored soy sauce
1/3 teaspoon salt

Seasoned stock for cooking asparagus
(1 tablespoon seasoned stock per spear):
8 tablespoons stock
1 tablespoon mirin
1/2 teaspoon sake
1/3 tablespoons sugar
1/2 teaspoon salt

1. Hollow the pumpkin, carrot and wax gourd using a small round scoop, cook in boiling water briefly, then soak in cold water and drain.

2. Remove any hard strings from the asparagus, boil in salted water and soak in cold water.

3. Bring each seasoned stock to a boil and add some dried bonito flakes to each. After it cools, strain it.

4. Dry the surface of the vegetables, place each vegetable in a vacuum-packing bag, add the seasoned stock and vacuum pack.

5. Refrigerate the bag of asparagus. Heat the bags of pumpkin, carrot and wax gourd in a steam oven at 92 �� for 20 minutes, and soak in ice water to cool. Store for at least one day.

6. Rinse the prawns and remove the heads and entrails. Skewer each prawn to prevent curving, dip in boiling water briefly, and then place in ice water to cool. Remove the skewers and shells. Dry the prawns well and cut the belly side to spread. Place dried salted mullet roe cut into 2-mm wide sticks on each prawn.

7. Cut daikon into paper-thin slices by rotating a knife around it from the outside, dip in boiling water briefly and soak in ice water to cool. Place the daikon slices in salted water with a piece of kombu to soften. Spread and dry the daikon slices well. Lightly sprinkle salt over each prawn prepared in 6 and wrap with the daikon slice.

8. Place 7. in a bag and vacuum pack. Heat in a steam oven at 80�� for 10 minutes until the core temperature reaches 70��, and soak in ice water to cool rapidly.

9. Place thin noodles covered with grated yam sauce in a serving dish, add the vegetables, prawn and a pepper leaf-bud over top. Serve the dish placed over another dish with shaved ice.

Tips:

• When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.

• Vegetables that usually require preliminary cooking to remove the harsh taste should be cooked before vacuum packing. (Be careful not to overcook them. If the vegetables become too tender, they become squashed while vacuum packing.)

• All the ingredients are "boiled" before packing. This process acts as a germicide and enhances food safety precautions for storing.