【Materials】 (For 2 people)
Kintoki carrots…30 grams
Salt…30 grams                                                                                                                                      Small turnips...30 grams
Sea bream (sashimi)…6 slices
Yuzu…½ piece
Salt…Appropriate amount
Olive oil…Appropriate amount
Soup celery…Appropriate amount

Carpaccio salad of Kintoki carrots and turnips

【How to make】
①Cut the Kintoki carrots into strips using a peeler, sprinkle with a pinch of salt and mix.
②Cut the small turnips into 5mm wedges.
③Arrange ② and the sea bream sashimi alternately on a plate and place ① in the middle.
④Squeeze the yuzu juice over ③, drizzle with salt and olive oil, and garnish with soup celery leaves.

【Points】
A festive combination of red and white and sea bream, perfect for entertaining guests this season.

                                                            by  Masako Yoshimura(Culinary expert,Registered dietician)