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Avocado "Sashimi"

Avocado’s buttery texture and mild flavour are similar to some varieties of raw fish sashimi. As with sashimi, a dip of shoyu and wasabi is perfect served on the side. This appetiser works best as the first course of a dinner. Its complex flavour stimulates the taste buds ready for the main course.

Serves 6

Ingredients

Method

  1. Halve the avocado lengthwise, slicing through to the stone. Twist halves and pull apart. Remove the pit, then peel the avocado. Thinly slice the avocado halves lengthwise, then coat the slices lightly with the lemon juice to stop them going brown. Put three slices onto each dish - sushi plates are ideal.
  2. Mix the shoyu and water, dividing the mixture into individual dip saucers – allow about 1 tablespoon per serving. Add one drop of water at a time to the wasabi powder and mix until it forms a thick paste. Place a small amount of wasabi on each plate of avocado “sashimi” for guests to mix into their shoyu dip. Try placing the wasabi on a very thin slice of red radish to add colour to this dish.
  3. To eat, pick up each avocado slice with chopsticks, dip into the shoyu and wasabi, and enjoy.

Chef

John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.