Homemade Salted Salmon 40g by Nobu Sakaguchi (15 years at a Michelin starred)

Rich, fatty salmon marinated in shio-koji and kanzuri, a specialty from Niigata prefecture—an umami-rich, mildly spicy condiment made from chili peppers fermented in the snow. The addition of tobikko (flying fish roe) provides a delightful popping texture. This luxurious dish balances the mellow saltiness of shio-koji with the deep umami and gentle heat of kanzuri, creating a truly refined flavour.