This is a recipe I came up with for my little skill exchange day with my best friend. He taught me how to draw, so I came up with an easy but somewhat technical dish to teach him how to cook.

We cut the rainbow trout and sea bream into sashimi, interchanging them on the plate to make a beautiful, contrasting pattern. We cut the white part of the spring onion into thin strands and made thin ribbons of perilla leaves. Japanese ginger and salted seaweed are cut in a similar way as well. We poured a shichimi pepper-spiced ponzu over the fish and topped the line with all the garnishes.

In Japanese, I would call this a 薬味和え (yakumi-ae), which is a combination of the fish with various fragrant garnishes. However, I couldn’t figure out a better English translation, so this was the best I could come up with. If there are suggestions, please let me know!