120g Clearwater Cockle Clams20g Lime slicesIce cubes6 Pieces Perilla leafEdible flower garnish
25g Kikkoman soy sauce8g Wasabi pasteLime juice
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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