Culinary Workshop - Culinary Art - Feb.2026
Ingredients
| Halfbeak (sashimi) | 40g・・・thinly sliced at an angle |
| Udo shoots | 40g・・・cut stems diagonally into 1cm pieces; cut leaves slightly larger |
| Daikon radish | Appropriate amount・・・shredded garnish for sashimi |
| Shio kombu | 5g |
| Sudachi | 1 piece・・・sudachi juice, sudachi zest |
Instructions
- Place the udo shoots, halfbeak, and an appropriate amount of shredded daikon garnish in a bowl, and toss with shio kombu.
- Squeeze the sudachi juice over the top and arrange on a serving dish.
- Finish by sprinkling grated sudachi zest over the dish.