Place all the ingredients together with Yondu, Light(Jang Sauce), in a French press until the final presentation.
12 ea Crystalline iceplant sprouts
8 ea Red shiso sprouts
10 g GochuJang
1 ea Lime
Bring the water thickened with xanthan gum to a boil.
Prepare 4 deep plates, place 3 grapefruit wedges, and inbetween them add 2 slices of porcini mushroom.
Around these, place 8 pieces of razor clam and on top of 4 of them apply a dot of GochuJang.
Distribute 3 iceplant sprouts and 2 shiso sprouts on each plate, and scatter lime zest over the whole dish.
Serve the dish. At the table, the waiter will pour boiling water into the French press with aromatic herbs.
After 2 minutes of steeping, the waiter will moisten the clams with the infusion and serve the rest in a wine glass for the client to smell and sip it while eating the clams, thus mixing all the components.