tomato essence

Check the acidity of the tomatoes.
Chop the tomatoes, celery, shallots, fennel, garlic, thyme and basil into approximately 1cm pieces.
Mix the salt, sugar, cayenne, Worcestershire sauce and Tabasco together.
Add this seasoning mixture to the chopped tomato and vegetable mixture.
Mix everything together thoroughly by hand, wearing gloves.
Leave to rest for 3 hours.
Liquidise the mixture in a Robot Coupe for 30 seconds, working in 4 batches.
Leave to drain through a cheesecloth overnight, collecting the clear tomato liquid.
Season the tomato essence and reserve until required.

black cured turnips

Slice the turnips on a slicer to approximately 0.8mm thickness.
Lay the sliced turnips flat on a tray.
Brush with the salty water and cure for 2 minutes.
Wash the turnips in water to remove the excess salt, then dry.
Form into cones.
Reserve in the fridge until required.

salty water

Mix the water and salt together until dissolved.
Reserve until required.

battera kombu

Soak the Battera kombu in hot water for 10 minutes.
Melt the sugar into the rice vinegar.
Cook the Battera kombu in this mixture for 10 minutes.
Reserve until required.

roasted kombu oil

Blend the kombu until you obtain a coarse powder.
Roast the blended kombu, then add 400g of the grapeseed oil and heat to 80°C.
Add the remaining grapeseed oil and leave to infuse for 1 hour.
Strain the oil and place it in a piping bag.
Leave to rest overnight until the solids separate.
Open the piping bag and discard the settled solids.
Reserve the clear oil until required.

shiso oil

Place the shiso leaves and sunflower oil in the Thermomix.
Blend at speed 10 for 1 minute.
Blend at speed 3 at 90°C for 9 minutes.
Strain through a chinois and étamine into a very cold container.
Leave for 15 minutes.
Transfer to a piping bag and leave overnight.

umekosho purée

Blend the umekosho until smooth.
Reserve until required.

hamachi

Clean the hamachi, removing the guts and eye.
Wash with cold water, dry thoroughly and dry-age.
Prepare the fillet, remove the skin and place in the fish brine for 55 minutes.
Remove from the brine, dry thoroughly and reserve until required.

fish brine

Combine the water, salt, sugar and katsuobushi.
Blend together.
Pass through a chinois lined with cheesecloth.
Reserve in the fridge until required.