yellowtail fish sashimi with ginseng and wasabi

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yellowtail fish sashimi with ginseng and wasabi Royalty Free Stock Photo
yellowtail fish sashimi with ginseng and wasabi Royalty Free Stock Photo
yellowtail fish sashimi with ginseng and wasabi Royalty Free Stock Photo
yellowtail fish sashimi with ginseng and wasabi Royalty Free Stock Photo
yellowtail fish sashimi with ginseng and wasabi Royalty Free Stock Photo
yellowtail fish sashimi with ginseng and wasabi Royalty Free Stock Photo
yellowtail fish sashimi with ginseng and wasabi Royalty Free Stock Photo
yellowtail fish sashimi with ginseng and wasabi
yellowtail fish sashimi with ginseng and wasabi Royalty Free Stock Photo
yellowtail fish sashimi with ginseng and wasabi Royalty Free Stock Photo
yellowtail fish sashimi with ginseng and wasabi Royalty Free Stock Photo
yellowtail fish sashimi with ginseng and wasabi Royalty Free Stock Photo
yellowtail fish sashimi with ginseng and wasabi Royalty Free Stock Photo
yellowtail fish sashimi with ginseng and wasabi Royalty Free Stock Photo
yellowtail fish sashimi with ginseng and wasabi Royalty Free Stock Photo
Sliced yellowtail fish sashimi arranged on a plate with a garnish of fresh watercress (Nasturtium officinale), wasabi, and a ginseng root. The fish slices are semi-translucent with a delicate texture and a pale pink hue, displaying marbling. The watercress is vibrant green with round leaves, while the ginseng is slender and light brown, adding a decorative and flavorful touch to the dish. The presentation highlights the freshness of the ingredients typically used in Japanese cuisine.


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