Recipe of Perfect Japanese Flounder Sakura Carpaccio

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The ingredients needed to make Japanese Flounder Sakura Carpaccio:

1. Take 100 grams White fish such as Japanese flounder or sea bream
2. Prepare 12 flowers Salted sakura blossoms
3. Prepare 1 tbsp ☆Extra virgin olive oil
4. Take 1 tsp ☆White wine
5. Prepare 1 dash ☆Wasabi
6. Make ready 1 dash Soy sauce, salt
7. Prepare 1 Sprouts or thin green onions

Thousands of new, high-quality pictures added every day. Delicious octopus carpaccio with thinly sliced octopus drizzled with lemon and olive oil, topped with chopped cucumber, tomato, and sweet onion. Thinly sliced octopus drizzled with a refreshing lemon-olive oil vinaigrette, Octopus Carpaccio is a popular Italian-inspired food in Japan. With paper-thin slices of Kanpachi seasoned with olive oil, sea salt, Pecorino Romano and herbs, this This confusion is understandable given that the Japanese have about eight different names for these three species of fish, depending on their stage of development.

Steps to make Japanese Flounder Sakura Carpaccio:

1. Thinly cut the sashimi and arrange on a plate. Make sure the sashimi slices are not overlapping. Take 1/2 of the salted sakura and soak in water for 2 minutes to remove some of the excess salt. Desalt the rest of the sakura completely.
2. Finely chop the lightly desalted sakura, combine with the ☆ ingredients and mix well Add a drop of soy sauce and salt to taste.
3. Pour the mixture from Step 2 onto the sashimi. Garnish with decorative sakura and sprouts to finish.

Thinly sliced octopus drizzled with a refreshing lemon-olive oil vinaigrette, Octopus Carpaccio is a popular Italian-inspired food in Japan. With paper-thin slices of Kanpachi seasoned with olive oil, sea salt, Pecorino Romano and herbs, this This confusion is understandable given that the Japanese have about eight different names for these three species of fish, depending on their stage of development. The Japanese flounder constitutes one of the most important reared fish species in Asia, with a major stock enhancement program in Japan to support decreases in industrial catches. Research on pond management, nutrition, immunity, sex manipulation, and population genetics has assisted flounder. In this edition of Taste on Japanese sake, Three-starred Michelin chef Arnaud Lallement invites us into his kitchen at L'Assiette Champenoise in Tinqueux near Reims to discover one of his own creations - langoustine carpaccio.

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