Japanese
Yuzu Kosho Cured Hiramasa with Freeze-Dried Yuzu Snow
In Kyushu's citrus groves, yuzu ripens as autumn surrenders to winter, its aromatic oils most concentrated in the coldest months. This dish honors the Japanese mastery of preservation—both ancient fermentation in yuzu kosho and modern lyophilization—capturing the fruit's essence in two temporal states. The freeze-dried yuzu becomes snow that dissolves on the tongue, releasing summer's memory into winter's present.
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I
The Market List
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400 g
Hiramasa kingfish fillet
sashimi grade, skin removed, pin bones extracted
Not yet stocked in British Columbia
15 g
Freeze-dried yuzu powder
whole fruit freeze-dried and ground to fine powder
Not yet stocked in British Columbia
30 ml
Fresh yuzu juice
hand-pressed, strained
Not yet stocked in British Columbia
8 g
Yuzu kosho
green variety from Kyushu
Not yet stocked in British Columbia
12 g
Kanazawa sea salt
fine crystal
Your own market
15 ml
Mirin
hon-mirin, 3-year aged
Not yet stocked in British Columbia
1 medium
Japanese cucumber
mandolined to paper-thin rounds
Your own market
8 leaves
Shiso leaves
young green leaves, stems removed
Not yet stocked in British Columbia
5 ml
12 sprigs
Mitsuba leaves
tender leaves only
Not yet stocked in British Columbia
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II
The Method
1
Combine 8g sea salt with 3g freeze-dried yuzu powder. Cure hiramasa fillet for 35 minutes—fish should feel firm but yield slightly to pressure, with surface moisture drawn out but not completely desiccated.
2
Rinse cured fish under ice-cold water for 10 seconds, pat completely dry with paper towels. Slice against the grain into 12 pieces, each 8mm thick, ensuring knife blade is cleaned between cuts to maintain clean edges.
3
Whisk fresh yuzu juice with mirin until homogeneous. Add 2g yuzu kosho, whisking until paste dissolves completely—mixture should be pale green and aromatic. Taste should balance citrus brightness with fermented heat.
4
Toss cucumber rounds with white soy sauce and remaining 1g yuzu kosho. Let stand 10 minutes until cucumbers release slight moisture but retain structural integrity and gentle spice penetration.
5
Arrange 3 pieces hiramasa per plate using ikebana principles—asymmetrical placement with intentional negative space. Nestle seasoned cucumber rounds between fish, creating visual rhythm without crowding.
6
Just before service, dust each plate with remaining freeze-dried yuzu powder using fine-mesh sieve—powder should fall like snow, some adhering to fish oils, some to plate. Garnish with shiso leaves and mitsuba, drizzle yuzu-mirin mixture around plate perimeter.
Pillars V — VII
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