Ainame's Japanese-style carpaccio

Cut the ainame into pieces of about 2mm thick, avoiding the bone part. Arrange them in a plastic wrap-on tub and place them in the fridge until they are ready to use.

Thinly slice each radish for the radish salad using a slicer and soak it in ice water for about 5 minutes.

Make wasabi dressing.
Put any seasonings other than water in a bowl and mix with a whisk. Once the whole mixture is well added, add water and mix thoroughly with a whisk to emulse.

Open the radish from [2] in a colander, sandwich it with a cloth to thoroughly wipe off the moisture, then transfer to a bowl.

Add the seasonings [A] to [4] and mix quickly.

Arrange the fillets of Ainame on a plate (about 6 pieces per serving), sprinkle salt and white pepper, pour over them with lemon juice and smear the wasabi dressing from [3]. If the dressing appears to be separated, mix it again with a whipped stick just before using.

Top with the radish salad from [5] and topped with shiblet, red amaranth, shibo flowers, and more.