Ingredients for 4 people

Shio flavoured Pineapple sorbet:

Pineapple puree        500 g
Glucose syrup           100 g
Shiso leaves             30 pcs

1. Peel the pineapple, remove the core and cut into small pieces.
2. Blend and then strain.
3. Heat the strained pineapple at 45℃ with the glucose syrup and mix well.
4. Mix with chopped shiso leaves and freeze. Mix with Paco.

Poached pineapple:

Fresh pineapple juice         500 ml
White wine (St Veran)       500 ml
Pineapple                           4 pcs

Poach the pineapple pieces in the pineapple juice and wine to 85℃ in the oven.

Meringue:

Egg white             100 g
Caster sugar         100 g

Whisk the egg white and sugar together and spread on greaseproof paper. Cook at 60℃ for 3 hours.

Pineapple jam:

Pineapple            4 pcs

1. Use the juice of 2 of the pineapples and  boil down until it is 3/4 of original amount.
2. Cut the remaining 2 pineapples into 3 cm cubes and stew with the reduced pineapple juice.

Seaweed flavoured water:

Water                            500 ml
Red tosaka seaweed            10g
Sencha                     As needed
Liquid shio koji                100 ml

Rinse the seaweed to remove the salt then add the water, sencha and liquid shio koji and leave to marinate overnight.

Marinated Kiwi:

Wiki(ripe)                4 pcs
Water                   100 ml
Red tosaka seaweed    2 g
Liquid shio koji        50 ml

Peel the kiwi, cut in half and then add the seaweed and water. Vacuum pack for 2 hours.

Kiwi Chips:

Kiwi(ripe)                           11 pcs
Seaweed flavoured water    10 ml

1. Peel and cut the kiwi into thin slices.
2. Add the seaweed flavoured water and vacuum pack.
3. Dry in oven at 60℃.

Pineapple Chips:

Large pineapple                   1 pc

1. Peel, core and cut the pineapple into thin slices.
2. Add pineapple juice and vacuum pack.
3. Dry in oven at 60℃.

Crystallized oyster leaves:

Oyster leaves  as needed
Egg white       as needed
Xylitol             as needed

1. Mix the egg white with the xylitol, brush lightly over the oyster leaves and then sprinkle with sugar.
2. Dry naturally.