Chasuke #1 (serves 4)

Divide the rice among four deep bowls. Dry roast sesame seeds in dry skillet until golden, and crush them coarsely (in a suribachi, or a blender or with a heavy knife) and sprinkle them over the rice. Dry roast the nori by waving it over a gas or electric burner for up to a minute; fold and tear the sheet into 20 small rectangles and place 5 in each bowl of rice. If making sake chazuke, remove skin and bones from the salmon and break it into little chunks; divide it among the 4 bowls. Garnish each bowl with a little coriander and a small dab of wasabe. Pour 1/2 cup of very hot tea over each bowl and serve immediately. Chasuke #2 (serves 1) 1 cup hot cooked rice 2 oz (60 grams) raw white fleshed fish wasabi 1/2 sheet nori 1 cup hot Japanese green tea Place rice in large bowl. Cut raw fish against the grain into paper thin strips and arrange on top of rice. Put small mound of wasabi atop fish. Toast nori by passing it over a flame; then cut it or crumble it into shreds and sprinkle over fish and rice. Pour hot tea into bowl. Serves immediately.