Hi, I’m Francis, the host of this show “Cooking with Dog.” Konnichiwa! Today, we are making Macaroni Salad with lots of spring vegetables. First, let’s cook the macaroni. Make 1 percent salt water in a pot and bring it to a boil. Put the macaroni into the pot. The cooking time varies depending on the product so follow the instructions on the package or slightly overcook it for better results. Now, drain the macaroni with a mesh strainer. Drop the strainer on a kitchen towel multiple times to thoroughly remove the water. Drizzle on a small amount of olive oil and toss to coat. This will help avoid any stickiness. Next, let’s prepare the vegetables. Cut the spring cabbage leaves into 1cm (0.4″) pieces. Spring cabbage is more tender and has a sweeter flavor than regular cabbage. Place the cabbage into a clean plastic bag. Next, with a mandoline slicer, thinly slice the cucumber. Thinly slice the onion along the grain. New onions are less pungent than regular onions so it is great for salads. Place all the vegetables into the bag and add the salt and 1 tablespoonful of water. Close the bag but leave the air inside. Shake it to coat the vegetables with the salt. Adding a small amount of water will help to season the vegetables evenly. Remove the air from the bag and let it sit for about 10 minutes. These are crab sticks, which look like real crab meat but they are actually made of fish cake. Tear them into thin strips. Crab sticks are inexpensive so they are often used in salad, fried rice or Tenshinhan, crab meat omelet on top of rice. And now, let’s make the macaroni salad. Thoroughly squeeze out the liquid from the vegetables. Then, place the vegetables into a bowl. Remove the moisture with a paper towel. Add the ham slices cut into 1cm (0.4″) strips. Then add the crab sticks and boiled corn kernels. Add in the macaroni. Next, add the whole grain mustard to the mayonnaise and stir to mix well. Add the mayonnaise to the macaroni. Gently toss the salad to coat. Coating the macaroni with olive oil beforehand will also help it avoid getting soggy. Now, add the boiled egg cut into one eighth pieces but save 2 pieces for topping. Add the coarsely ground black pepper. Then, lightly mix the salad. Place the macaroni salad onto a plate. Finally, garnish with the sliced eggs. If the cabbage leaves are too firm, lightly boil them to make the texture more palatable. Alternatively, you can also add tuna to the salad. The macaroni adds bulk making this a substantial salad. The spring vegetables give it a pleasant crunchy texture, making it extra delicious.” When you use regular onions, soak the slices in water to make them less pungent. Good luck in the kitchen!