Rice Cooked with Some Autumn Harvest 　　(Fukiyose Gohan)
3 cups rice (kome)
40 chinese yam beans (mukago)
40 ginkgo nuts, peeled (ginnan)
2 sacks beech mushroom (shimeji)
1/2 carrot (ninjin)			mukago	ginnan,peeled
20g dried young sardin (chirimen-jako)
3 cups bonito and kelp soup (dashi)
	1/4 tsp salt (shio)
	2 tbsp sake
	2 tbsp soy sauce (shouyu)		shimeji	chirimen-jako
1. Wash the rice, drain on a sieve 30 minutes before cooking. 2. Clean the chinese yam beans rubbing together in a mortar with a little water. Wash well and drain. Cut some big beans into halves. 3. Cut the root claster of beech mushroom off and wash. 4. Wash the carrot and slice thin. 5. Cut some big ginkgo nuts into halves. 6. Move the washed rice to rice cooker. Add salt, sake, and soy sauce and pour bonito and kelp soup. Put yam beans, gingo nuts, beech mushroom and carrot on rice flatly and boil. 7. Mix rice and ingredients uniformly 10 minutes after rice is boiled. Serves 4