Fresh Jellyfish Slices Cold Dish

Jellyfish cut into wide, even ribbons — almost transparent, with the faint amber tint that good salted jellyfish carries. Held up to the light the slices are glassy and uniform, with no ragged edges or thick gristle left on.

The texture is the point: a clean, crisp snap that gives way to a soft gelatinous chew. It is already desalted and cut, so it goes straight from the pack into a bowl. Toss with black vinegar, sesame oil, shredded cucumber and a little chilli for the classic cold plate, or serve it alongside soy and wasabi as a palate-cleanser before a main course.

• Wide, even ribbons — glassy and near-transparent
• Desalted and pre-cut, ready to dress
• Crisp snap with a soft gelatinous chew
• Serve cold with vinegar, sesame or soy and wasabi

Net weight 500g. Keep refrigerated at 0-4°C and use within a few days of opening.