Add a touch of spring to your everyday dining table. This time, we were introduced to one such dish, ``Cold Sea Bream and Konjac Dish.'' This recipe often appears on the Hosokawa family's dining table, and is also introduced in taishoji cooking classes. Spring is the season for sea bream and kogomi. What gives the dish its depth of flavor is the use of ``Fig Vinegar'' jointly developed by ``LOG'' in Onomichi, Hiroshima, and ``Onomichi Vinegar'', which was supervised by Hosokawa, and is a simple dish with a refreshing taste.

Luxury to enjoy the blessings of nature with seasonal flavors

LOG is an inn in Onomichi. This is an architectural project by Studio Mumbai, led by Indian architect Bijoy Jain, and incorporates the essence of many Japanese artists. She decided to ask Ai Hosokawa to do the work for Dining because she wanted a culinary artist to be involved, rather than a chef. Hosokawa, who readily accepted the offer, not only developed recipes and provided cooking guidance for the restaurant, but was also involved in the development of the ``fig vinegar'' used in this recipe.

Many figs and citrus fruits are grown in Onomichi. Figs move quickly and are difficult to ship fresh once fully ripened, so LOG and Onomichi Vinegar Co. developed the product through trial and error to see if they could be used to create products unique to Onomichi. Under Hosokawa's supervision, ``Fig Vinegar'' was completed in the winter of 2018. Hosokawa says that the cooked vinegar is made with only raw vinegar made from Onomichi figs, honey from Hiroshima prefecture, and salt from Setouchi, and has a gentle sourness with a gentle taste with a fig scent and a slight sweetness of honey. talk.

(Titles omitted)

Cold sea bream and konjac dish (for 4 people)

Sea bream 100g
Sugar 10g (10% of fish)
1g salt (1% of fish)

Sashimi konnyaku 160g
10g sugar (10% of konnyaku)
1g salt (1% of konnyaku)

White ear ear mushroom (dried) 10g
2 teaspoons fig vinegar
2 teaspoons sesame oil
coarse salt

Kogomi 8 pieces
salt

Sauce
Sesame paste 20g
Fig vinegar 10g
Light soy sauce 10g

Finishing
Tree bud

Sprinkle the sea bream and sashimi konjac with sugar and leave in the refrigerator for about an hour.
Wash it under running water, wipe it dry, sprinkle with salt, and leave it in the refrigerator for about an hour.
Wash the white mushrooms and soak them in water.
Squeeze out the water, remove the stones, cover with fig vinegar and sesame oil, and cool.
Wipe off any moisture from the sea bream and konnyaku and cut into thin slices.
Soak the kogomi in cold water for a while, then boil it in boiling water with salt.
Fill a bowl with water, add salt to give it a slight salty taste, and soak the kogomi until just the right amount of softness.
Before serving, remove from the salt water, cut off the hard part from the bottom, and cut into bite-sized pieces.
Arrange the sea bream, konnyaku, white jellyfish, and kogomi on a plate.
Beat the buds of the tree to release the scent and sprinkle it on top.
Mix the sauce ingredients well and divide into small plates.

This time's order