120g Clearwater Cockle Clams
20g Lime slices
6 Pieces Perilla leaf
Edible flower garnish
25g Kikkoman soy sauce
8g Wasabi paste
1- Slice cockle clams into halves and clean.
2 – Place the clams and lime slices in ice water for 5 minutes. Drain water and arrange clams and lime on platter with Perilla leaves.
3 – Mix seasoning and serve as a dip. Garnish with edible flowers.
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