Add image and markdown file for neo-umi-ocean-harvest-platter

Author: polent

src/content/posts/2026-03-05-neo-umi-ocean-harvest-platter-3502.md

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+---
+title: "The Neo-Umi Ocean Harvest Platter"
+description: "Discover Chef Hiroshi's Neo-Umi Platter: A visionary vegan seafood experience featuring watermelon tuna, king oyster scallops, and heart of palm calamari. Sustainable, innovative, and delicious."
+tags:
+  - "vegan"
+  - "seafood"
+  - "japanese-fusion"
+  - "plant-based"
+  - "watermelon-sashimi"
+  - "king-oyster-mushrooms"
+  - "sustainable"
+  - "umami"
+  - "Hiroshi"
+figureRecipe: 
+  caption: "The Neo-Umi Ocean Harvest Platter"
+  imageSrc: "./src/media/2026-03-05-neo-umi-ocean-harvest-platter-3502.png"
+  imageTitle: "The Neo-Umi Ocean Harvest Platter"
+  imageAlt: "Minimalist vegan seafood: ruby watermelon sashimi, seared mushroom scallops, and hearts of palm on dark slate. Elegant Japanese plant-based art."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Konnichiwa! Today, I invite you to redefine the traditional maritime feast. We are transforming the concept of a seafood platter into a 'Neo-Umi' experience—a vibrant, plant-based celebration of the ocean's essence without the sea. By utilizing the incredible textures of King Oyster mushrooms, dehydrated watermelon, and hearts of palm, we create a symphony of flavors that pays homage to the coastal markets of Japan and beyond. This is innovation on a plate, designed to spark joy and curiosity.
+
+## Ingredients
+
+* 2 cups seedless watermelon cubes (sliced into rectangular sashimi blocks)
+* 2 tbsp tamari or soy sauce
+* 1 tsp toasted sesame oil
+* 1 sheet nori, finely crumbled
+* 4 large King Oyster mushrooms, stems sliced into 1-inch rounds
+* 1 tbsp white miso paste mixed with 1 tsp mirin
+* 1 can hearts of palm, drained and sliced into rings
+* 1/2 cup cornstarch mixed with 1 tsp shichimi togarashi
+* 1/2 cup vegan Japanese-style mayonnaise
+* 1 tsp yuzu kosho (fermented chili and citrus paste)
+* 1/2 cup wakame seaweed salad
+* Fresh micro-shiso or radish sprouts for garnish
+* Pickled ginger and fresh wasabi for serving
+* High-smoke point oil for searing and frying
+
+## Instructions
+
+* Begin with the 'Tuna' Sashimi: Place the watermelon blocks in a bowl with tamari, sesame oil, and crumbled nori. For the best texture, vacuum-seal them or bake them at 250°F (120°C) for 1 hour until they become dense and tender. Chill before serving.
+* Prepare the 'Scallops': Score the flat sides of the King Oyster mushroom rounds in a cross-hatch pattern. Brush with the miso-mirin mixture and let sit for 10 minutes.
+* Create the 'Calamari': Dredge the heart of palm rings in the seasoned cornstarch mixture until evenly coated. Shallow fry in hot oil until golden brown and crispy. Drain on paper towels.
+* Sear the 'Scallops': In a non-stick pan with a touch of vegan butter or oil, sear the mushroom rounds on high heat for 2-3 minutes per side until deeply caramelized and golden.
+* Mix the dipping sauce: Combine the vegan mayonnaise with the yuzu kosho until smooth.
+* Assemble the platter: Arrange the chilled watermelon tuna, warm miso scallops, and crispy heart of palm calamari on a large stone or wooden board. Add small mounds of wakame salad and pickled ginger in the gaps.
+* Final touches: Garnish with micro-shiso and serve immediately with the yuzu mayo and a side of soy sauce.
+
+This platter is a testament to the fact that plant-based cooking knows no bounds. Whether you are sharing this with friends or enjoying a quiet, luxurious evening, I hope these textures and flavors transport you to a breezy seaside escape. Remember, the most beautiful ingredients often come from the earth, waiting for us to unlock their 'umami' potential. Until next time, keep exploring and happy cooking!
+
+*Hiroshi*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th scope='row'>Nutritionfacts</th><td>Calories: 320kcal, Protein: 6g, Carbohydrates: 28g, Fat: 18g, Fiber: 5g, Sodium: 850mg</td></tr><tr><th scope='row'>Preparation Time</th><td>1 hour 30 minutes</td></tr><tr><th scope='row'>Allergy Information</th><td>Soy, Sesame, Nightshades (chili)</td></tr><tr><th scope='row'>Yield</th><td>4 servings</td></tr></table>
+