The perfect match, fish ovaries, salt and citrus. This is tai sashimi, served in a combination I am familiar with. Another wonderful sea cucumber delicacy is konoko served fresh and slimy, something that wouldn’t be popular in the west. Also known as kuchiko, bachiko, or hoshiko this has a particular taste, slightly bitter and often salty, this time it wasn’t salty at all.

The exercise is simple, you open the small Bizen container that holds the sea cucumber’s ovaries, and you lift out small amount to carry them onto the tai sashimi. Then its up to you, you can salt it, use ponzu, wasabi, or sudachi, a lime styled citrus fruit that adds a zesty zing.