WASHOKU: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005) provides a solid foundation to the principles and practice of washoku (balance and harmony) in the kitchen and at table. This workshop page enables me to guide you further.  
a winning combination with meat, fish, tōfu or other vegetables

Block of chilled tōfu sprinkled with katsuo-bushi (fish flakes) and topped with shredded shiso and a dollop of bai niku (plum paste)
Fresh sardines lined with shiso leaves that have been spread with plum paste are rolled. The rolls are secured with toothpicks. These rolls are deep-fried like the pork rolls, to the right.
I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipes posted here or in WASHOKU.
© Leigh Beisch, photographer.
Food styling by Karen Shinto.
from  WASHOKU: Recipes from the Japanese Home Kitchen.

Those interested in offering feedback, please download a set of guidelines for submitting and displaying your work. To further teaching goals, I may post some of the feedback to this site, adding my commentary.

Thinly peeled daikon radish is salted to wilt then rinsed and patted dry. The peel is laid out flat and spread with plum paste. Stalks of radish sprouts and shreds of cucumber are placed on top of the plum paste. The daikon peel is rolled snugly and tied with mitsuba (trefoil).
Try your hand at making CRUNCHY SHISO, PLUM & PORK SWIRLS. Download the recipe.