This is a sort of fusion Japanese Korean dish.
.
The base is silky smooth, chilled somen noodles made from wheat flour, coated in shallot oil, which lends a beautiful grainy nutty savoury taste.
.
Sprinklings of fermented sakura ebi / shrimp lend a contrasting crunch to texture, and bold salty savoury shrimpy flavour.
.
The dish is made luxurious with thick slices of live abalone sourced from Jeju, South Korea, tender and springy with sweet savoury meaty flavour. Yum.
.
Invited tasting.
.
.
.
Morsels
More details:
https://ivanteh-runningman.blogspot.com/2022/12/morsels-tasting-session.html