Squid in fermented soy sauce

Preparation

1. Ferment soy sauce with inoculated koji rice at 28-30°C for 2-3 weeks.
2. Once fermented, blend the mixture into a paste.
3. Score the squid by making cross cuts on the surface.
4. Coat the squid with the fermented soy sauce paste.
5. Fry the squid in a pan on the side coated in sauce.
6. Transfer to a cold tray to prevent the skin from curling.
7. Use a flame to caramelise the squid for added flavour.

Plating

1. Arrange pan-fried chanterelles on the plate.
2. Drizzle with squid sauce. Add with halved hazelnuts.
3. Place the squid square on top.
4. Add foam made with lecithin from toasted hazelnut milk.
5. Add dots of wasabi-coriander mayonnaise.
6. Garnish with edible petals.