Fir with Mushrooms and Ponzu

Ingredients
Large, firm king oyster mushrooms (or similar)
Koji oil

Method
Trim the edges of the stems evenly. Vacuum-seal the mushrooms with a good coating of koji oil, then cook sous-vide at 85°C for 2 hours.

Ingredients
125 g koji
250 g neutral oil

Method
Blend the koji and oil on the highest speed for 6 minutes, then allow the mixture to infuse for 24 hours.

Ingredients
Linden leaves
3% salt solution

Method
Immerse the linden leaves in the 3% salt solution and ferment them for 1 month.

Ingredients
Dill
Neutral oil

Method
Blend the dill with the oil at 100°C, then strain the mixture through a micro-sieve. Allow it to settle before use.

Ingredients
Reindeer lichen
Frying oil
Shichimi (togarashi)

Method
Rinse the reindeer lichen three times. Deep-fry it at 170°C and, immediately after frying, dust it with shichimi.

Ingredients
Mulberries
250 g vinegar
125 g sugar
250 g grape juice

Method
Rehydrate the mulberries in grape juice. Separately, bring the vinegar, sugar, and grape juice to a boil and then add the mulberries to pickle.

Ingredients
360 g base stock
1.26 g agar
1 johannisbrotkernmehl

Method
Combine the base stock with agar johannisbrotkernmehl