焚合: 小蕪 このこ @ 松川, 東京. Turnips, Konoko @ Matsukawa, Tokyo. Konoko – one of the unique premium Japanese delicacies – it’s actually triangular “sheets” of layered dried sea cucumber ovaries. It may take close to 100 sea cucumber ovaries to make one triangular piece of konoko (this was about 1/3 of a piece), hence it is expensive and consider a premium delicacy in Japan. (Konowata, the sea cucumber intestines, are also another popular kind Japanese delicacy) The little piece of turnip might seem a little too plain on its own, but once you added the toasted konoko, it’s a different story. The chewy konoko was so packed with oceanic flavor, almost like dried scallop, but with more seafood intestinal umami. It’s like putting the ocean flavors to the turnip, land and sea united.

焚合: 小蕪 このこ @ 松川, 東京. Turnips, Konoko @ Matsukawa, Tokyo. Konoko – one of the unique premium Japanese delicacies – it’s actually triangular “sheets” of layered dried sea cucumber ovaries. It may take close to 100 sea cucumber ovaries to make one triangular piece of konoko (this was about 1/3 of a piece), hence it is expensive and consider a premium delicacy in Japan. (Konowata, the sea cucumber intestines, are also another popular kind Japanese delicacy) The little piece of turnip might seem a little too plain on its own, but once you added the toasted konoko, it’s a different story. The chewy konoko was so packed with oceanic flavor, almost like dried scallop, but with more seafood intestinal umami. It’s like putting the ocean flavors to the turnip, land and sea united. by little_meg_siu_meg via http://instagram.com/p/fzZhROA90G/