Lightly Seared Norway Salmon, Tomato Yuzu Kosho, Potato Stuffed Bitter Gourd with Ikura Sago, Yuzu Marinated Beet Root

Salmon and Yuzu Kosho is our one of the top ranking of best couple.

The beautiful red balls are not Ikura, it is made of Sago which is the plant’s carbohydrate like Tapioca. We marinated the boiled Sago which is coloured by beet root’s essence with the sauce which is the basic marinade for actual Ikura.

Beautifully dressed up Sago 🙂

Hope you will have a fulfilled day tomorrow.

Naoko xx

About Naoko Kashiwagi 407 Articles
Japanese chef, Culinary artist