Make broth. Soak 10 g moromi powder and 4 g kombu in 500 ml water overnight. Then

pass it.

Make broth for soup. Smoke 10 g moromi powder with 5 g oak chips in a smoke pan for 3 hours.

Soak this smoked moromi powder with 4 g kombu in 500 ml water overnight, then pass it.

Make marinade paste for tuna. Cook 300 ml mirin in a pan to evaporate the alcohol, then mix with 100 g moromi powder. Let cool. Marinate 200 g tuna in this paste overnight.

Make sushi vinegar. Mix 50 ml moromi broth, 100 ml rice vinegar, 25 g salt and 15 g sugar.

Make pickle marinade. Mix 300 ml moromi broth, 200 ml rice vinegar, 20 g salt and 30 g sugar.

Cut the courgette and turnip, then soak them in 1 L water with 20 g salt (2%) for 3 hours. Strain, then marinate in the pickle marinade overnight.

Wash and cook 500 g rice with 600 ml water. Once cooked, mix with 100 ml sushi vinegar.

Make miso soup. Combine 500 ml smoked moromi broth with 30 g miso and heat.

Remove the tuna from the marinade, pat dry, slice and make nigiri sushi.