As for the leaves, I used cilantro since it’s what I'd available, but I’ve carried out this in advance of with every thing from tarragon to arugula blossoms. I’ve sliced it thinly and topped it with grated daikon mixed with sriracha. The sauce is a mixture of yuzu juice and https://extrabookmarking.com/story12808246/everything-about-kanpachi-sushi-restaurant