Tiri

Cut the fish in half lengthwise, leaving the skin intact

Place it in a bowl with hot water, drain, and then add cold water

Let it drain

Cut off the mushroom stems

Make a crosscut on the top of each mushroom

Thread 2 olives onto each skewer, for a total of 12 skewers

Cut the soy sauce into 8 pieces

Cut the saltshaker in half

Grate the carrot and cut it into flower shapes

Slice the green onions diagonally

Arrange everything on a platter

Serve with a terracotta or fondue pan, along with a candle warmer

Add the seaweed broth to the fish in the bowl

Cook at the table

Each guest serves themselves from their own fondue pot and seasons to taste with grated turnip, orange rind, chopped green onion, and soy sauce.