Chef Okuda Masayuki and sake
Salmon lightly cooked at 40° (centigrade) courgettes, edamame, served with cooked fishbone.
Sake Tokubetsu Junmaishu Tomizu matched with the dessert.
The Japanese Yamagata Prefecture presented in Milano, in occasion of the Expo, some of their culinary products. Chef Okuda Masayuki in his recipes use traditional food of this rich of quality ingredients region, for Italian style cusine and create very interesting recipes and very tasty dishes.
Photo taken with Micro Nikkor 105 mm. lens at ƒ 3 in natural light from a window and white balanced, the portrait too.