A harmony of ocean treasures: sea urchin, mussels and seaweed. The “shells” on which the mussels sit are made from taro root purée. Seaweed adds very few calories but plenty of umami.
Place a half cup of tomato juice in a small pot. Add the gelatin and let sit to hydrate. Place the pot an medium heat and cook until the gelatin is dissolved.
Add the rest of the juice and season with salt. Cool down. Place in a square mold and refrigerate until set.
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