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| Cod | 2 Pieces |
| Shimeji Mushrooms | 50 g |
| Enoki Mushrooms | 100 g |
| Corn | 30 g |
| Olive Oil | As needed |
| Green Tea Furikake | 2/3 tbsp |
| 1 Cut mushrooms, place between two parchment sheet with corn, and place cod on top. |
| 2 Add olive oil and furikake, then seal the paper tightly. |
| 3 Place in a frying pan, pour in water (100mL), and heat over high heat. Once boiling, reduce heat to low, cover, and steam for 10 minutes. |
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Delicate cod fillets steamed to perfection and finished with YAMASAN’s Green Tea Furikake.
The subtle umami of the fish pairs beautifully with the fragrant, slightly nutty green tea topping, creating a light yet flavorful Japanese-inspired dish.