Ingredients: A piece of ultra-low temperature chilled tuna, appropriate amount of Japanese soy sauce, appropriate amount of horseradish.

Method: ?

1. Take a piece of ultra-low temperature tuna at minus 60 degrees Celsius, cut open the outer packaging, defrost it at room temperature, and defrost it until it can be cut into thick slices. Rinse the whole piece of tuna under running water. Use kitchen paper to absorb the water, and be sure to wash the water carefully.

2. Cut the fish tendons into sections, and be sure to cut them into thick slices, about 0.6cm thick, so that they taste chewy.

3. When the tuna is defrosted enough to be cut, cut into thick slices and put on a plate. At this time, the tuna slices will have the feeling of ice stubble. Sit back and wait for it to thaw.

4. When the tuna is defrosted and a layer of oil appears on the surface, the color of the tuna is the brightest. Pair it with horseradish and eat it. It will melt in your mouth.