1. Cut the salmon into 3 mm thick slices and arrange them in fan-shaped shape on a plate covered with perilla leaves; finely chop ginger; cut Japanese ginger into slices and soak in ice water.
2. Sprinkle chopped ginger on a plate of sashimi. Place dried Japanese ginger next to fillets. Garnish with cucumber flowers and coriander.
3. Squeeze the Japanese green mustard paste into one flavor dish, then put the Japanese thick soy sauce into another flavor dish, and serve with the raw fish fillets.