Myoga and trabecular salad, risotto style

Rub the edamame with salt and boil in water for about 10 minutes. Remove to a wire rack, sprinkle with salt while still hot, and spread on a tray to cool

Parboil the corn, cut the kernels into thin strips and break them into kernels

Add 20g of salt to boiling water, add the Italian rice, and boil for 18 minutes

Drain thoroughly in a colander, then spread on a tray and sprinkle with olive oil and white pepper. Cool the mixture by fanning with a fan and stirring with a spatula, as if you were preparing vinegared rice. Add the balsamic vinegar and lemon juice halfway through

Add the cucumber pickles that have been julienned and squeezed dry, the myoga ginger that has been julienned and soaked in water once and then squeezed dry, and the tomato concassee to [4]

Add the removed edamame beans and shredded corn to [5] and mix thoroughly

Spread the small shrimp on a tray and wipe off any excess water with kitchen paper. Transfer to a bowl and add [A], mix and season

Place [6] on a plate and layer [7] on top. Using a ring mold will make it look nice. Finish by topping with pickled myoga ginger, tomato concassé, and chopped chives, if desired