wasabi diakon 山葵大根 in time, I thawed real wasabi (right) in a tube, which has its own problem but is the next best.
The pure tuna fat dressed in sumiso was very good. The fat was rather firm but had a nice unctuous mouth feel and vinegar and miso cut its fattiness. Having only a small amount also helped to appreciate this dish better. As an added benefit, compared to pure fat from bone marrow, pork (lardo), or horse ("Koune" こうね), fish fat is supposedly good for you.