A variety of images came to the fore nosing neat. One Panellist prepared a Japanese fish cake stew, simmering in a soy sauce-based dashi broth called oden; another opened an antique wooden chest previously used by an officer in the navy and a third enjoyed a lavender sea bass fillet with couscous. The dram was spicy and oily on the palate, with that umami flavour found in tuna sashimi with a ginger and lime dressing.

Following reduction, we sliced pretzels and toasted them lightly before tossing them in a honey-mustard vinaigrette green salad. The taste was like a cheese cracker with seaweed jam.