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sake, shochu and sushi



My wife, a couple of days ago, was “stuck” with some succulent-looking scallops. The problem was they were too small to make acceptable sashimi. So for once, she forgot she was Japanese and opted for the European thinking.
She had some very fresh cress (cresson) grown in Shizuoka Prefecture as well as a variety of tomatoes called “Aamera”. These tomatoes are the second smallest (there is another variety looking like redcurrants!) grown in our Prefecture only (so far). They are very firm and very sweet. You could serve them together with a plate of red fruit!
So as you can see on the picture, I first made a thin bed of cress topped with avocado slices, made a rondo of scallops in the center with a core of cut aamera tomatoes. It certainly looked more difficult than it reaaly was!
Topped with a dressing of your choice, with the option of some cottage cheese and finely cut Italian parsley or basil, it makes for a beautiful appetizer!

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