Udo tide tailoring

Sprinkle extra salt on the head of the sea bream and leave it for about 30 minutes to an hour.

Place the sea bream head in boiling water and make it marbled. Once hot water is ready, pull it up and transfer it to ice water, then remove the scales using running water.

The udon is peeled and cylindrical, and cut with a knife so that the cross section is in the shape of a petal, and slice it into thin slices about 2mm thick. Cutting it slightly makes it look more petal-like. If you don't use udon right away, soak it in vinegared water to prevent discoloration.

Place the sea bream head in a large pot, add kelp and enough water to soak (approximately 800cc) and heat over high heat. Simmer for about 5 minutes while removing the scum.

While tasting, add salt and sake, then simmer for another 1-2 minutes, then remove from the heat, and use an anemone to place the sea bream heads in a bowl.

Place a soaking cloth in a strainer, and use [5] to strain the remaining broth in the pot and pour it over the sea bream's head.

Place the udon from [4] scattered, then topped with kinome buds if desired. It's a good idea to add the remaining soup to a bowl and add it.