For the rice pudding base

Wash the rice 3 times in cold water until the water runs clear.
In a medium pan, bring the milk, cream and vanilla to a simmer.
Add the sugar and simmer until dissolved.
Add the washed and drained rice to the pan and cook for around 15 min until the rice just has a bite.
Strain the rice through a chinois set over a clean pan to reserve the cooking liquid.
Weigh the rice and cool 2⁄3 onto a tray. Cover with cling film.
Add the remaining rice back to the pan with the cooking liquid and continue to cook until the rice is completely cooked and soft.
Transfer the rice and liquid to a blender and bland to a smooth puree.
Alow the puree to cool to 40 and mix in the cooled rice.
Reserve for service.

For the sesame tuile

In a bowl combine the sugar, flour, butter, orange juice, orange zest and salt.
Mix until emulsified and rest in the fridge for 2 hours.
After 2 hours spread the mix as thin as possible on a sil pat mat.
Rest in the fridge for 30 mins.
After 30 mins scatter the sesame seeds generously and evenly over the top of the mix.
Bake in the oven at 180, fan 3 for 8 - 10 mins until golden brown.

For the miso caramel

Combine the miso and cream in small pan.
Heat on a medium heat while whisking until the miso is dissolved and fulling
emulsified with the cream.
Make a dry caramel with the sugar and cook until golden.
Add the warmed miso and cream and stir until emulsified.
Add the butter and remove from the heat, stir until fully incorporated and emulsified.
Reserve until needed.

For the sake ice cream

Weigh the sugar and egg yolks separately.
Blitz the egg yolk and 400g of cold milk with the sugar.
Heat the remaining milk to 52.
Add the warm milk to the sugar and egg.
Heat to 70 and hold for 10 mins.
Cool the mix and reserve.
When cool, blitz the yoghurt and pro crema pass through a chinois.
Add 10% of sake just before churning.

For the barley syrup

Combine everything in a pan.
Bring to the boil to dissolve the sugar.
Remove from the heat and allow to cool.

For the furikake

Mix all ingredients together except the nori, ensure everything is evenly coated.
Dehydrate in the dehydrator for 4 hours at 52.
Mix in the nori and bind with a small amount of sesame oil.

For the Koji rice

Place the rice and water into a vac pac bag.
Place in waterbath at 50 for 6 hours.