Edamame Sauce: Peel and clean Edamame beans. Blend with vegetable stock and a cube of butter.

Smokey Parsnip: Boil cleaned Parsnip in cream until tender. Puree in food processor with shaved mackerel and liquid smoke.

Kumquat Tartar: Chop pickled kumquats into very fine dices.

Olive Powder: Dry olives in oven at a low temperature for three-four hours. Chop fine.

Onaga: Season and sear in olive oil.

Garnish: Fried Basil leaf.