yellowtail fish sashimi with ginseng and wasabi |
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| 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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