You Will Need

1 Serving

• 6g BUCHO
• 140g steamed rice

Count down to BUCHO!

1.Top steamed rice with BUCHO.

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You Will Need

1 Serving

• 4g BUCHO
• 100g steamed rice

Count down to BUCHO!

1.Combine ingredients in a bowl, shape into a rice ball.

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You Will Need

1 Serving

• 8g BUCHO
• 100g steamed rice
• 3.3 fl oz (100 ml) hot water or green tea

Count down to BUCHO!

1.Top rice with BUCHO, pour over hot water or green tea.
*Also delicious with umeboshi (dried plum).

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You Will Need

2 Servings

• 10g BUCHO
• 2 potatoes(about 200g)
• 1/4 onion (about 50g)
• 2 slices bacon(about 40g)
• 1 tablespoon oil
• a pinch of black pepper

Count down to BUCHO!

3.Cut the potato into 5 mm fan shapes, slice the onion thinly (5 mm), and cut the bacon into bite-size pieces.

2.Coat a heated frying pan with oil and sauté the potato.

1.When the potato is cooked, add the onion, bacon, BUCHO, and black pepper. Stir fry together.

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You Will Need

2-3 Servings

• 8g BUCHO
• 250g chicken thighs
• 200g spinach
• 10g butter

Count down to BUCHO!

3.Cut the chicken into bite-size pieces and sauté in butter.

2.Chop the spinach into 5 cm pieces. When the chicken is browned, add the spinach to the pan and cook.

1.To finish, mix in BUCHO.

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You Will Need

2 Servings

• 10g BUCHO
• 6 sausages(about 90g)
• 100g spinach
• 60g Canned corn
• 10g butter

Count down to BUCHO!

3.Chop the spinach into 4 cm pieces and cut Vienna sausages diagonally into 5 mm slices.

2.Heat butter in a frying pan and sauté the sausages. When the sausages have browned, add the spinach and corn and stir fry until cooked.

1.When all the ingredients are cooked, add BUCHO, lightly stir fry.

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You Will Need

2 Servings

• 5g BUCHO
• 250g chicken thighs
• 2 tablespoons flour
• Enough oil to cover the chicken
  in a flying pan

Count down to BUCHO!

3. Cut the chicken into bite-size pieces.

2. In a bowl, mix together the chicken and BUCHO, then coat with flour.

1. Deep fry the coated chicken in oil heated to 170℃.

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You Will Need

2 Servings

• 10g BUCHO
• 250g chicken thighs
• 1 tablespoon oil
• 1 teaspoon lemon juice

Count down to BUCHO!

3. Cut the chicken into bite-size pieces.Coat a heated frying pan with oil and cook the chicken on one side.

2. When the chicken is browned, flip over, place the lid on the frying pan, and steam-fry.

1. When the chicken is cooked, add BUCHO and lemon juice, stir to lightly coat the chicken.

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You Will Need

1 Serving

• 6g BUCHO
• 60g squash
• 1 sausage(about 15g)
• 1.7 fl oz (50 ml) milk
• 1 egg
• 1 sliced cheese

Count down to BUCHO!

3. Cut the pumpkin into 3 mm fan shapes and the Vienna sausage into 3 mm thick round slices. Lay the pumpkin and sausage onto an au gratin dish.

2. Mix BUCHO, milk, and an egg together in a bowl and pour over the pumpkin and sausage.

1. Top with cheese. Cook in a 250 W toaster oven for about 9 minutes.
*Cooking time is only meant as a guide, as different toaster oven models cook at different efficiencies. Adjust cooking time accordingly.

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You Will Need

2 Servings

• 5g BUCHO
• 100g mozzarella cheese
• 10 slices thinly sliced bacon(about 80g)
• 1 teaspoon sesame oil
• A pinch Pepper

Count down to BUCHO!

2. Cut the mozzarella into 10 equal pieces. Wrap the bacon around the mozzarella and BUCHO.

1. Coat a heated frying pan with sesame oil, lay the bacon-wrapped mozzarella pieces in the frying pan and season with pepper. Cook on both sides until browned.
*Also delicious with parsley.

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You Will Need

2 Servings

• 10g BUCHO
• 4 asparagus(about 80g)
• 2 slices bacon(about 40g)
• 1 tablespoon oil

Count down to BUCHO!

4. Cut off the woody base of the asparagus and use a vegetable peeler or knife to pare away the triangular leaves on the stem and cut it into bite-size pieces.

3. Cut the bacon into 1 cm wide slices.

2. Coat a heated frying pan with oil and sauté the becon.

1. When fat starts coming out of the bacon, add the asparagus and BUCHO, stir fry.

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You Will Need

1 Serving

• 12g BUCHO
• 100g spaghetti
• 1 medium size Umeboshi (dried plum)
• 2 the shiso (perilla) leaves (about 1g)
• 1 tablespoon olive oil

Count down to BUCHO!

3.Cook the spaghetti according to the instructions on the package and strain.

2.Finely slice the shiso (perilla) leaves. Deseed and smash the umeboshi (dried plum).

1.Place all ingredients in a bowl and mix together.
*Boiled chicken breast makes a delicious addition to this pasta.

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You Will Need

1 Serving

• 3g BUCHO
• 1/4package silken (soft) tofu (about 75g)
• 1 tablespoon sesame oil

Count down to BUCHO!

1.Top the tofu with BUCHO and drizzle with sesame oil.Serve.
*Also delicious topped with chopped green onions or other condiments.

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You Will Need

2 Servings

• 10g BUCHO
• 3 potatoes(about 300g)
• 20g butter (for sauteing)
• 20g butter (for finishing)

Count down to BUCHO!

4Cut the potatoes into 1 cm thick slices (peeling is optional).

3.Soak the potatoes in cold water and boil. Strain when cooked.

2.Melt butter in a frying pan and sauté the cooked potatoes.

1.To finish, add more butter and BUCHO and stir to coat the potatoes.

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You Will Need

2 Servings

• 8g BUCHO
• 2 potatoes(about 200g)
• 1/4 onion(about 50g)
• 25 beans boiled edamame
  (green soybeans) (about 20g)
• 2 tablespoons mayonnaise

Count down to BUCHO!

3.Cut the potatoes into bite-size pieces. Place in a microwave-safe bowl, cover loosely with a cling film, and microwave for about 5 minutes on 600 W setting. Mash the potatoes while still hot and set aside to cool slightly.
*Cooking time is only meant as a guide, as different toaster oven models cook at different efficiencies. Adjust cooking time accordingly.

2.Slice the onion thinly, briefly soak in water, then drain and squeeze out the excess water.

1.Mix all the ingredients together.

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You Will Need

2 Servings

• 5g BUCHO
• 2/5 sweet potato(about 100g)
• 12g butter
• 1 tablespoon sugar
• Enough water to half cover
  sweet potatoes in a frying pan

Count down to BUCHO!

5.Cut the sweet potatoes into bars about 5 cm long, 1 cm wide, and 1 cm thick. 
*Peeling the sweet potatoes is optional.

4.Lay out the sweet potato bars in a frying pan without overlapping and add water.

3.Add sugar and butter to the frying pan and place on high heat.

2.When the water boils, turn the heat down to medium, place the lid on the frying pan, and cook until all the water has evaporated.

1.Add BUCHO, gently mix together.

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You Will Need

2 Servings

• 5g BUCHO
• 300g pumpkin
• 1 tablespoon mayonnaise

Count down to BUCHO!

4.Cut the pumpkin into 1 cm wide slices.

3.Place the pumpkin pieces in a microwave-safe bowl, cover loosely with cling film, and microwave for about 5 minutes on 600 W setting.
*Cooking time is only meant as a guide, as different toaster oven models cook at different efficiencies. Adjust cooking time accordingly.

2.Mash the pumpkin with a fork.

1.Add mayonnaise and BUCHO to the mashed pumpkin, mix together.

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You Will Need

2-3 Servings

• 10g BUCHO
• 200g broccoli
• 1 camembert (about 90g)

Count down to BUCHO!

1.Divide the broccoli into florets. Place the broccoli in a heatproof dish, followed by BUCHO, and then place camembert on top. Bake in a toaster oven until the broccoli is soft. Serve.
*Using a skillet instead of a heatproof dish will add to the meltiness of the cheese.

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You Will Need

2 Servings

• 10g BUCHO
• 1 tomato(about 200g)
• 50g mozzarella cheese
• 10 leaves basil
• 1 tablespoon olive oil

Count down to BUCHO!

3.Cut the tomato and mozzarella into slices of the same thickness.

2.Layer the tomato, mozzarella, and basil on a plate in that order, overlapping slightly.

1.Scatter with BUCHO, drizzle with olive oil.

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You Will Need

3-4 Servings

• 10g BUCHO
• 150g chicken thighs or chicken breast
• 100g broccoli
• 3 cloves garlic
• 3.3 fl oz (100 ml) olive oil

Count down to BUCHO!

3.Cut the chicken and broccoli into bite-size pieces.

2.Place the chicken, broccoli, BUCHO, sliced garlic, and olive oil in a small saucepan.

1.Cook over low heat until the chicken is cooked through.
*Serve with lightly toasted slices of baguette.

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You Will Need

2 Servings

• 5g BUCHO
• 1 cucumber(about 100g)

Count down to BUCHO!

2.Cut the cucumber into 2 mm wide slices.

1.Place the cucumber slices and BUCHO in a container with a lid. Press down on the lid and shake about 50 times.

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You Will Need

2 Servings

• 5g BUCHO
• 1 tomato(about 200g)
• 2 teaspoons sesame oil

Count down to BUCHO!

1.Chop the tomato into bite-size pieces, mix together with BUCHO and sesame oil.
*Also delicious with shiso (perilla) leaves.

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You Will Need

2 Servings

• 5g BUCHO
• 2/3 bell pepper(about 100g)

Count down to BUCHO!

2.Remove the stem and seeds from the bell peppers and cut them into 2 mm thick slices perpendicular to the grain.

1.Place the bell pepper slices and BUCHO in a container with a lid. Press down on the lid and shake about 50 times.

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You Will Need

2 Servings

• 8g BUCHO
• 1 avocado(about 200g)
• 30g cream cheese

Count down to BUCHO!

2.Dice avocado and cream cheese.

1.Place all ingredients in a bowl and mix together.

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