Bagon gosh is not the only Gashi when I was in chotto my friend Morikawa Greco showed me a really ingenious way of making another type of dashi where I really was pissed because I didn't think of it myself but that's why you won chef of the year in France when he was like 25 years old or something but it's a really simple process to juice carrots the add some water you bring it to a boil strain it out we're gonna add chrome booth click that at 60 Celsius and receive the salt sake mirin carrots are always in season it seems in New York a farmers do a good job we have a nice variety of carrots we're preparing a dish that's based on carrot dashi we've taken some sliced carrots cooked them in the carrot dashi and just made a character a we roasted planks of carrot in a beurre noisette so basically brown butter I've taken a Thumbelina carrot we've raised it in the carrot - here we have keeled fresh carrots that I'm gonna salt so it's a quick salt pickle we're adding chervil just for some color and because it has an anise flavor I got my purple carrots once you peel them with a vegetable peeler just put them in ice water and Oh crawl up natural which probably serve it like this and at the table garlic vegetables very simple that is Japanese and we move to something that is just New York