- Ingredients (for 2 people) -
Red sea bream (sashimi): 80g
Saku ancient cucumber: 1/5 kiwi fruit: 1/5 sudachi citrus: 1 fromage blanc: 20g
Salt: appropriate amount
Edible flowers: appropriate amount Mixed herbs: appropriate amount
1) Tomato water: 40g
2) Fermented cucumber water: 20g
Colatura (Italian fish sauce): 5g
3) Herbal oil: appropriate amount
1) The clear liquid obtained by blending tomatoes in a blender and filtering overnight through bleach. 2) The clear liquid obtained by sealing cucumbers in 3% salt water and lactic acid fermenting them, blending them in a blender, and filtering overnight through bleach. 3) The aroma is extracted by adding herbs to grapeseed oil at low temperature.
- How to make -
1. After slicing the red sea bream, thinly slice it and sprinkle a light amount of salt. Thinly slice the kiwi fruit and Saku ancient cucumber and arrange them alternately on a plate. 
2. Pour the tomato water, fermented cucumber water and colatura into a mixing bowl and drizzle with herb oil.
3. Make a dip by cutting kiwi fruit into thin cubes about 2mm thick, seasoning it with Saku ancient cucumber, sudachi juice, fromage blanc and salt, and serve on a plate.
④Garnish with fresh herbs and edible flowers. 
