Cut the tuna into 1 cm-thick slices, and spread them out randomly on a plate. Then place a small amount of home-made kimchi on top of each slice. Sprinkle the flax seeds over it and decorate with the crystalline ice plant buds. Place the pickled tomatoes in a bowl with a little of the pickling juice, add the shallot cut into julienne strips and the chopped coriander, and put in a bowl beside the tuna so that it can accompany each mouthful.

Home-made kimchi
Cut the cabbage into julienne strips, wash it several times and drain it thoroughly to remove all the water. Put the cabbage in a bowl with the salt and work it for 10 minutes so that the friction brings out all the water. When it is ready, add the rest of the ingredients. Once it is thoroughly mixed, put it in a sealed glass jar and leave it stand in a constant temperature to ferment for 4 days. Once this is done, place the mixture in the refrigerator.

Pickled tomatoes
Mix together the soy sauce, mirin, sugar, salt, and dashi broth and put aside. Plunge the tomatoes into boiling water and then peel them. Put the tomatoes into a glass jar, cover them with the mixture you made beforehand, and let them ferment for 24 hours.

Matured tuna
Wash the tuna and remove the spines. Cover in salt, and leave for 1 hour to harden the meat and remove any remaining water. Rinse with water and soak the fillets in rice vinegar for another hour. When they are ready, dry them thoroughly to make the tataki.