Tsukemono

These #pickles were so flavourful and acidic. There was #cucumber, #beetroot, #lotusroot, and #daikon. The texture was really crunchy, especially the daikon. Each of the pickles have distinct flavours. They go very well with the #shimichi in the second pic. It’s a Japanese spice powder. Eating the pickles with the shimichi brings out a deeper flavour. This is part of the Fusion Vemakase. They use a lot of fermented and homemade ingredients with minimal salt and oil. It’s healthy and delicious. #100percentplantbased #fullyvegan

Pickled cucumber, beetroot, renkon, etc. 🥒 Crunchy, sweet, and tangy; great as an appetiser to start off the omakase experience! I'm not well-versed in culinary skills so I'm not able to elaborate further hahaha oops. But Chef Joyce explained that these were all different types of Japanese pickles, and that she incorporates lots of fermented food for digestive health. 🧑‍🍳 (Allium-free, Part of $168 / pax Sushi Vemakase, +$68 Artisanal Sake Pairing) #sgvegan #womenowned #glutenfree #wholefoodplantbased #wfpb #rawvegan #japanesefood #omakase #alliumfree

Selection of housemade pickled vegetables such as ume, carrot, daikon radish, starfruit, and non-spicy kimchi. Interestingly, they were all pickled in different ways, including kasuzuke with sake kasu, shiokojizuke with shio koji, asazuke, etc. Great as a salty and sour appetiser to start off the omakase experience, and could also be used as an accompaniment to the other dishes! Inspired by Shojin Ryori, i.e. allium-free Japanese Zen temple cuisine. P.S. Check out my reel of the entire experience of having a vegan omakase at a pet-friendly micro restaurant! https://www.instagram.com/reel/CxFqkicSezK/ #sgvegan #glutenfree #wholefoodplantbased #wfpb #fermented #omakase #womenowned