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Hiramasa Pressed in Cherry Leaf with Pickled Cherry Blossoms
Chef Josh DeChellis of Sumile- New York, NY
Adapted by

Yield: 4 Servings


  • Cured cherry leaves, as needed
  • 8 ounces Hiramasa, sliced into -inch slices
  • 4 Tablespoons rice vinegar, steeped with 2 Tablespoons cherry blossoms for 24 hours
  • 1 Tablespoon yuzu juice
  • 2 Tablespoons mirin
  • 4 Tablespoons imported, salt-packed cherry blossoms, rinsed of salt taste
  • 1 Tablespoon extra virgin olive oil
  • Maldon salt

Lay half of cured cherry leaves on a plate in a single layer. Place the sliced Hiramasa on top of the leaves in a single layer then top with more leaves to cover fish completely. Place another plate on top of leaves and fish to create a light press then let sit in refrigerator for 12 hours.

To pickle cherry blossoms, strain the prepared cherry vinegar into a small pot and add the yuzu juice, mirin and cherry blossoms. Let sit for 12 hours.

Remove the Hiramasa from the cherry leaves and arrange evenly on 4 plates. Pick out cherry blossoms from pickling liquid and place one on each slice of fish. Mix 4 Tablespoons pickling liquid with 1 Tablespoon olive oil and lightly dress each slice of fish. Sprinkle each serving with Maldon salt and serve.

Wine Pairing:
Fukucho “Moon on the Water” Junmai Ginjo, Hiroshima


   Published: March 2005