The Matsuhisa dressing on this signature dish has become a kitchen staple that is simple, delicious, and immensely versatile. It’s the perfect combination of sweet and salty, and is packed with flavour. Add that to thinly sliced, crisp, ice bathed vegetables, like radishes and turnips, with a side of perfectly seared tuna, and you have Nobu at home.

The recipe can be found in Chef Matsuhisa’s cookbook “Nobu Now” or at:

http://www.seriouseats.com/recipes/2008/10/nobus-tuna-tataki-sashimi-salad-matsuhisa-dressing-recipe.html

For the dressing, I have found that Keen’s Hot Mustard powder is also quite successful if you are unable to track down the Japanese style mustard powder. And of course the salad can be adapted to any and all vegetables that you fancy, and in this sub-zero weather, perhaps best enjoyed with a bowl of hot miso?