Carpaccio of oca and mashua


  • 20g oca root 
  • 20g nasturium root 
  • olive oil 
  • tomato balsamico vinegar 
  • 8-10 Calamansi Saké Pearls 
  • Scarlet Cress
  • Dushi Button
  • Kaffir Lime Leaves powder 


Thinly sliced roots fried in olive oil and seasoned with tomato balsamico vinegar. Carpaccio of warm slices was topped by Calamansi Saké Pearls, Dushi Buttons, Scarlet Cress and Kaffir Lime Leaves powder.  

Recipe: Dr. Yana Steudel

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