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Fresh Oysters, Ponzu Jelly & Orange
- Serves
2
- Difficulty
Easy
By Luiz Hara
Published 2015
Hajime Kasuga is one of the foremost Peruvian Nikkei chefs working in Peru today. When he is not promoting Peruvian Nikkei cuisine in Japan, the USA or Europe, he is working in Lima as a consultant to various Japanese and Nikkei restaurants or teaching Japanese and Nikkei cooking at the prestigious Le Cordon Bleu Peru, which is where I was lucky enough to meet him.
This stunning recipe is simple to make but is sure to impress – the ponzu jelly can be made a day or two in advance so
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