Fresh Chilled Jellyfish Skin Sheets

Jellyfish cut into wide flat sheets, translucent and near-colourless with a faint amber cast where the layers overlap, their edges rippled and their surface wet and glossy. They are shown three ways: heaped on a plain plate on a white bench beside a window, a small glass bowl and a folded napkin behind and a pair of chopsticks resting to the right; dressed in a stoneware bowl under a glossy brown sauce scattered with sesame seeds, shredded spring onion and pale strips, a small dish of green paste alongside; and two broad sheets laid out on a wooden board, a white dish of more behind them.

The sheets are springy and crisp rather than soft, and they take on dressing without going limp. Rinse them well, blanch them for a few seconds in hot water, then chill and dress them with vinegar, soy and sesame, or fold them through a cold salad.

• Wide, translucent sheets
• Rippled edges, wet gloss
• Springy and crisp
• Blanch briefly, then dress cold

Keep frozen at -18°C or below. Thaw in the refrigerator and keep chilled once opened.