Cook Steamed Rice in advance. Salt the salmon the night before and keep refrigerated.

For Cucumber and Kombu Tsukemono, slice cucumber thinly and diagonally. In a plastic bag, put cucumber and salted Kombu together and mix well. Leave for 15 minutes.

For grilled salmon, cook fillets in the frying pan at medium heat covered about 3-4 minutes. Remove the lid, turn over, and cook another 3 minutes until cooked through.

For Miso Soup, make Dashi first. Here, add a packet of Dashi mix in water in a pot and boil for 2 minutes. Turn down heat to low, dissolve Miso paste in soup, add spinach, and drop in eggs. Cover and cook for a couple of minutes until eggs reach the doneness you like.