This is an easy recipe using canned tomatoes and boiled clams that anyone can make without fail.You can also enjoy pasta in a soup that utilizes the umami of clams and tomatoes for a light lunch. Ingredients (for 2 servings) Medium onion1/2 Celery 50g Garlic 1 small clove Canned chopped tomatoes200g Boiled clams (shelled)100g Olive oil1/2 tbsp Fusilli 60g Water300cc   Salt 1/2 tsp Pepperto taste Celery leaves (for garnish) appropriate amount Instructions Boil fusilli for 3 minutes less than the package directions. Finely chop the garlic and onion. Remove the strings from the celery and cut into 1cm wide pieces. Heat olive oil and garlic in a pot. Once fragrant, add the onion and sauté over medium heat. When the onion is cooked through, add the celery and stir-fry briefly. Add chopped tomatoes, water, and salt, and simmer for 5 minutes. Add the clams, bring to a boil, then add the fusilli from step 1 and cook for 3 minutes. Taste and season with salt and pepper. Garnish with celery leaves and serve.   For extra flavor, you can drizzle with extra virgin olive oil before serving.  

This is a spring-time porridge with the slightly bitter taste of rapeseed blossoms. Ingredients (Serves 2) Rice　　　　　　　100g Rapeseed blossoms　　　　　80g Broken dried scallops　　10g Ginger　2-3 slices Water　　　　　　　800ml Salt　　　　　　　to taste Instructions Wash the rice and drain in a colander. Cut the rapeseed blossoms into easy-to-eat pieces, separating the stems and buds. Place the rice, water, broken dried scallops, and ginger in a pot and bring to a boil. Once boiling, stir gently to loosen the rice from the bottom of the pot, then cover with a lid, leaving a small gap, and simmer over low heat for 30 minutes. Add the rapeseed blossom stems and salt, mix lightly, then add the rapeseed blossom buds, cover, turn off the heat, and let steam for 5-10 minutes. ※Optionally, you can add beaten egg or sesame oil for extra flavor. ※This recipe uses broken dried scallops for convenience. You can also make delicious porridge using150g of boiled scallops or canned scallops instead of dried scallops. Garnishing the porridge with rapeseed blossom buds adds a beautiful touch of color.   Served with tsukudani (simmered kelp) of wood ear mushrooms and boiled eggs, it's also perfect for breakfast!