That’s right, there is finally a new picture on http://www.1-18-08.com and it is an asian chef of sorts. Thanks to everyone who left comments regarding this. When you flip it over there is a recipe in japanese, which has been translated below (thanks Colby).
?ody, thank you for viewing! I?ll introduce this week?s delicious recipe. Please make sure to keep this one cold!
*Skinless chicken breast – 2, cut in halves
*Soumen (a kind of japanese noodle) – 10 oz.
*Watercress – 1/2 cup cut into small strips
*Turnip – 1/2 cup, thinly sliced
*Shiitake (japanese mushrooms) – 1/2 cup
*Chicken stock – 1/3 cup
*Sake (japanese rice wine) – 2 tbsp.
*Sugar – 1/2 tsp.
*Deep Sean Nectar- one pinch
In a small saucepan, stir together 1/3 cup water, chicken stock, sake, and sugar. Chill it until it becomes cold. Grill the chicken breast on both sides for about 8 minutes, and then chill. Boil the noodles for about 3 minutes, and then run under cold water until chilled. Mix the watercress, turnips, and mushrooms into the soumen. Slice the chicken thinly and arrange on top of the soumen mix. Just before you serve, put the crab in the sauce and pour over the noodles generously.
Go go Oishii (?delicious?) Chef!?