Photographer Brenden Lott shares his undemanding Sashimi recipe.
Los Angeles-based photographer and artist Brenden Lott brings a chaotic simplicity of flavor to the table with this Japanese delight. Sashimi, thinly-sliced cuts of various high-quality raw meats, embodies the purposeful tranquility that is the Japanese Shibumi aesthetic. Like a dollop of quiet contentment, snowflake-marbled Miyazaki Wagyu, fermented pear, and fresh wasabi come together in perfect harmony with every bite. It doesn’t get more splendid than that.
Ingredients:
- Miyazaki Wagyu Sashimi
- Fermented Pear
- Fresh Wasabi
- Nori
- Sea Salt
- Soy Sauce.
Instructions:
- Build each bite yourself.
- Take a slice of beef, put in the nori, top with pear, wasabi, a pinch of salt, and a drop of soy sauce.
- Pop the whole bite in your mouth and die of happiness.