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Home > Recipes > Kanpachi Recipes > Kanpachi Carpaccio (Kanpaccio)

With paper-thin slices of Kanpachi seasoned with olive oil, sea salt, Pecorino Romano and herbs, this easy appetizer comes together in minutes from just a handful of ingredients.


  • 120 grams kanpachi
  • 2 tbsp olive oil (mild and fruity)
  • 2 pinches mojio salt (or your favorite finishing salt)
  • Pecorino Romano (to taste)
  • sansho powder (to taste)
  • lime zest (to taste)
  • cilantro (other herbs like dill, tarragon, and chervil will work)


  • Use a sharp knife to slice the Kanpachi as thin as possible and line the bottom of a flat dish with the fish.
  • Drizzle the Kanpachi with olive oil.
  • Sprinkle evenly with salt.
  • Grate some Pecorino Romano on top.
  • Dust some sansho powder evenly on top.
  • Finish with a bit of lime zest and some herbs.

    Recipe courtesy of No Recipes