A colourful dish of panfried Salmon with Mirin & Toasted Nori strips, Short Grain Rice, Rainbow Chard sauteed with Shoyu and Sesame Seeds, Blanched Cauliflower with a Tarragon Vinaigrette, garnished with scallions.

A summer plate of deep fried Tofu and Salmon Croquettes with Toasted Nori, Onion, Ginger & Sesame Seeds; Blanched Cauliflower Salad with a Taragon Vinaigrette; Raw Beetroot and Carrot Salad with Cranberries and a Lemon Dressing.

A great use for Shittake and Kombu which has been removed from a stock – sliced finely and stir fried with Mirin, Shoyu and stock to make a rich sauce…

…used to dress strips of Salmon which is pan fried in the mixture, with Toasted Sesame Seeds added as a garnish…

…to go with a light Kombu Dashi Soup, for a nourishing light and simple lunch.