Ishinagi rose in purple radish color, tangy dashi jelly with sobacha

Wipe the kombu with a damp cloth.
Place the water and kombu in a saucepan.
Heat to 60°C and maintain the temperature for 1 hour.
Remove the kombu, heat the dashi to 85°C, remove from heat, and add the dried bonito flakes all at once.
Let sit for about 1 minute, then strain through a fine-mesh strainer.

In a skillet, dry-roast the Sobacha.
Mix the Toreharose with the Iota in a bowl.
Pour the Dashi into a saucepan and heat.
Add the toasted Sobacha and cook for 2–3 minutes, taste, then strain. Set aside the Sobacha grains for garnish.
(Adjust the amount if the Sobacha has absorbed too much liquid) Add the dry mixture.
Place over heat and bring to a boil. Add the soy sauce, transfer to a container, and let cool quickly.
When ready to use, roughly break up the jelly and add the sudachi juice.
*The amount of iota may vary depending on the desired texture
0.4 g soft jelly
1.5 g firm jelly

Slice the purple radish (or another variety of your choice) into 1–2 mm thick slices.
Soak in ice water, then drain on paper towels.
Set aside.

Cut the kombu into small pieces.
Blend in a blender with the salt until you have a fine powder.
Set aside.

Slice the fish into 2–3 mm thick slices (this may vary depending on the type of fish).
Lightly sprinkle Kombu salt on both sides.
Cover with plastic wrap and let sit in the refrigerator for at least 30 minutes.

Shell the peas.
Blanch the peas in boiling salted water.
Cool in ice water, then drain.
Place in cold dashi broth and marinate in the refrigerator.
Cook the pea pods in salted water until tender, drain, and let cool.
Blend into a purée, then strain through a fine sieve.

Drain the radish slices and season lightly with salt.
Lay a slice of fish flat, then place a slice of radish on top, followed by another slice of fish.
Repeat this process.
Roll it up to form a rosette.