1 yellow carrot, cut lengthwise into ¼-inch batons
1 red carrot, cut lengthwise into ¼-inch batons, core removed
2 asparagus (trim into ¼-inch batons if necessary)
3 ounces kidney beans
4 ounces baby corn
1 yellow squash, deseeded and cut lengthwise into ¼-inch batons
1 zucchini, cored and cut lengthwise into ¼-inch batons
1 yam, cut into ¼-inch batons
4 ounces shiitake mushrooms, cut into ¼-inch strips
1 red pepper, cut lengthwise into ¼-inch strips
1 yellow pepper, cut lengthwise into ¼-inch strips
1 koushin daikon radish, cut lengthwise into 1-inch batons
¼ red cabbage leaves
apple cider vinegar
4 ounces San Marzano tomatoes, skin and seeds removed
1 cucumber, deseeded and cut lengthwise into ¼-inch batons
6 ounces tomato juice
1 black bean
Blanch the carrots, asparagus, kidney beans, and baby corn. In a medium-sized pan, sauté the squash with rice oil. In a separate pan, sauté yams quickly over high heat just until surfaces crisp. In a separate pan, sauté mushrooms with hazelnut oil.
In a bowl, combine kombu, salt, and beer yeast. Add the red pepper, yellow pepper, and daikon, and toss to combine; marinate overnight. In a large bowl, combine the vinegar, salt, and sugar. Add in the cabbage and marinate overnight.
In a sauce pan, heat tomato juice and add gelatin.
To Assemble and Serve:
Place the red cabbage in the bottom of a small terrine mold. Assemble the carrots, asparagus, kidney beans, corn, squash, zucchini, yams, mushrooms, peppers, cucumber, tomatoes, and radish in the terrine mold, alternating colors to create contrast. Pour as little of the Gelée over the terrine as possible (just so it bonds each layer of the vegetables together). Wrap with red cabbage leaves and press into terrine mold. Refrigerate until ready for service.
To serve, slice into 1.2-centimeter slices. Serve each slice with a black bean and season with crystal salt; eat in one bite to enjoy all the flavors.