- Sushi Rice Architecture (Base Configuration) The blend of rice vinegar and red vinegar is approximately in a ratio of "9:1," providing a low-latency acidity tuning. - Snack Module (Cross-Platform Development) Marinated Horse Mackerel A stable composition featuring Sweet Shrimp, Herring Roe, Salted Sea Urchin, and Spear Squid Snow Crab and Hairy Crab with Black Pepper Cheese Eel Rice Bowl with Spicy Sauce and Sichuan Pepper Monkfish Liver with Camembert and Truffle This is an unconventional composition that imports external libraries from Chinese and French cuisines. - Sushi Sequence (Main Process) Hata (Grouper) Chutoro (Medium Fatty Tuna) Aori Ika (Spear Squid with Sudachi) Akami (Lean Tuna with Nori) Aoyagi Clam (Gunkan) Sardine (Vinegared with Sudachi) Hiragai (Surf Clam with Nori) Otoro (Fatty Tuna) Hokkigai (Surf Clam with Sudachi) Purple Sea Urchin (Aomori) Thick Roll Egg Hata (Extra) Conclusion: While preserving the traditions of Edomae sushi, this dining experience was extremely innovative and offered a high level of user experience by seamlessly incorporating elements from other culinary languages.
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