10g dried anchovy (niboshi)

10g dried kombu

10 g dried bonito flakes (katsuobushi)

1 litre water

Remove the head and guts (black innards) from dried anchovies to reduce bitter taste. Cut slits alongside the length of the kombu. Combine anchovies and kombu in a bowl or container and soak for 1-2 hours.

Transfer the mixture to a pot and bring to a low simmer over medium-high heat. Before the mixture starts to boil, take the kombu out as it will make the dashi slimy when boiled.

Add in bonito flakes, stirring occasionally until it comes to a boil. Let it cook for another minute, then take the pot off the heat and let the dashi steep for 10 minutes. Strain the dashi into an airtight container and keep refrigerated for up to a week.

In a small bowl, whisk matcha with a splash of hot (175°F) water until it’s foamy. Add the matcha mixture, alongside warm dashi, into a teapot, carafe, or pouring container of your choice. If you like, you can add a little bit of salt to taste.

Serve the cooked rice in serving bowls, then divide the smoked salmon evenly on top of each bowl. Pour the hot tea over the rice.

Top with sesame seeds, shiso leaves, nori, or whatever else you prefer. Serve with pickles. Enjoy!
 

Prep carrots with a good wash and partial peel, then cook on medium-low heat in fish stock with wakame, ginger, pimenton, and garlic. Once soft, remove and let them chill in the fridge. Save the wakame for a side salad - mix with a little sesame oil, TART Oro Blanco vinegar, and a dash of tamari. Drink the remaining fish stock for health.

Once the carrots have cooled, fry the slices of rye in olive oil on a cast iron then allow the bread to cool so your creme fraiche doesn’t melt. When your toast is ready for it, top with a healthy dollop of crème fraîche. Thinly slice the carrots and alternate placement on the toast. Top with Fishwife Wild-Caught Sardines! Garnish with fennel, marigold, or both! We chose both.