#appz

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Sous Vide Lobster Roll with Roasted Hatch Chiles.

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Hamachi Crudo with Hatch Aguachile, White Peach, Avocado, Fresno, and Shiro Shoyu.

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Blistered Shishito Peppers, Katsuobushi Flakes, Goma Shio.

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Fermented Daikon Soy Pickles and Daikon Skin Kinpira. Recipes from Japan: The Cookbook.

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Cured Salmon Makimono with Shishito, Negi, Yuzu Kosho, Avocado, and Jaew Dipping Sauce.

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Salmon Crudo with Miso-Bacon Dashi Emulsion, Onions, Bacon, Potatoes. Adapted from Kristen Kish Cooking.

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Seared Foie Gras, Honey-Tea Broth, Brioche Crumble, Strawberries, Fennel. Adapted from Kristen Kish Cooking.

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Hamachi Crudo with Kalbi Vinaigrette, Fuji Apple, Radish, Bean Sprouts, Gochugaru, and Cilantro. Recipe from Koreatown.