Six layers of freshness for a salad lunch.
Yama-imo (a root, that is eaten raw), myoga (“ginger sprouts”), konnyaku (seaweed flavored), trout salmon, edamame green soybeans and lettuce.
The fish and the edamame are sti-fried together. For the dressing, I simply pour it on top : tarragon white wine vinegar, olive oil, herbs, salt and pepper. I mix as I eat.