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1. Skin the sweet potatoes and cut into pieces.

2. Combine the potatoes, gardenia water, sugar, heavy cream and brandy in a vacuum-pack cooking bag, and vacuum pack at 100% for 30 seconds.

3. Heat 2. in a steam convection oven at 92�� for approx. 30 seconds.

4. Without opening the bag, mash the potatoes while hot, and knead the contents. Quickly chill and store.

5. To serve, open the bag and mix with the raisins steeped in brandy.

• This dish is similar to the filling for a sweet potato pie. If heavy cream is added, the dish usually does not last long. If the vacuum-pack cooking method is applied, the dish can be stored safer.

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1. Soak the liver in cold water for a while. Dip it in boiling water briefly and then, soak in cold water. Remove the film and thick veins.

2. Place the liver on a sheet of plastic wrap and lightly sprinkle with salt. Wrap it and form into a cylinder shape.

3. Place 2. in a shrinking bag, add the sake and pack it at 100%. Soak it in hot water to shrink and adjust the shape.

4. Heat 3. in a steam convection oven at 70�� until the center temperature reaches 65��. Rapidly chill it and store.

5. Remove from the bag and cut into 7�`8mm-thick slices. Remove the plastic wrap. Place one of the liver slices on cotton cloth and put ball-shaped sushi rice on the slice. Wrap them in cotton cloth and twist the cloth to form ball-shaped sushi. Repeat for each slice.

6. Mix the grated daikon and the sauce. Place a small amount of the mixture on top of each piece of sushi and top with minced chives.

• From year's end through the new year, the atmosphere of any kitchen tends to become disordered. Dishes that can be stored and dishes that can be prepared quickly before serving are very handy during that season. To store food, the important point to keep in minde is that the portion in a bag must be the right amount for each restaurant.
  For example, black soybeans are usually stored in a sealed container which you have to remove from the refrigerator and open every time you need them. That way, the beans can go bad at some point. It is better to prepare a large amount utilizing the vacuum-pack cooking method and then divide the beans into smaller portions for storing. On the other hand, the following dish of rape blossoms is an example of a dish that can be prepared quickly before serving. Cooked in a microwave oven instead of boiling, the rape blossoms, retaining their natural taste, can be served without being seasoned with stock.

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1. Cut the rape blossoms into bite-size pieces and rinse. Lightly sprinkle with salt, and wrap them in plastic wrap. Cook in a microwave oven at 500W for approx. 20�`30 seconds. After letting them stand for a while, remove the plastic wrap and quickly cool with air.

2. Strain the dried mullet roe, and sprinkle over the rape blossoms.

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1. Thinly slice the yellowtail and lightly sprinkle with salt. Briefly broil over an open fire.

2. Apply the thickened vinegar sauce over the fish using a brush. To serve, layer the thin strips of daikon and carrot between slices of fish.

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1. Place the black soybeans cooked in syrup and brandy in a vacuum-pack cooking bag and vacuum pack it.

2. To serve, remove from the bag and top with gold foil.

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

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