Instructions: * Note: Shiso is a jagged-edged leaf from the same family as mint and basil, available at Asian markets.

In a large saucepan, combine the sake with 1 cup of water and 2 shiso leaves, and bring to a boil. Reduce the heat, and simmer. Add the shrimp, and poach until light pink and the tails are curled, 3 to 5 minutes.

For each serving, spread 2 tablespoons sushi rice in a rectangle. Lay 2 shiso leaves on top, and arrange 5 shrimp, tail-end up, on the shiso leaves. Serve with 1 tablespoon soy sauce and 1 teaspoon wasabi paste.

Makes 4 servings.

SUSHI RICE: Place the rice in a bowl, and gently rinse with cold water three to four times. Transfer to a strainer, and let rest about 20 minutes. Heat the vinegar, sugar, and salt in a nonreactive pan over medium heat, stirring until the sugar and salt are dissolved. Set aside.

Place the rice and 1 1/2 cups of water in a saucepan. Simmer, cover, and cook over very low heat until the rice is tender and the water evaporates, about 20 minutes. Transfer the rice to a bowl, and toss with the vinegar mixture. For each serving, spoon a 1/2 cup of rice into a small cylindrical container lined with plastic wrap. Turn the rice onto a plate, remove the wrap, and smooth the rice. (Makes 3 cups)

STEAMED MIZUMA: In a large pot over high heat, bring 2 cups of water to a boil. Place the mizuna in a steamer basket, place in the pot, cover, and steam until wilted, about 3 minutes. Drain and squeeze out excess water. Add salt and pepper, mold into twelve squares, and divide among four plates.

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