Some more savoury seaside flavours here, the umami slaw lends itself to oily fish, soy and Asian flavours. Use it in homemade sushi, it’s cool and fresh against the heat of wasabi. Include it in a salad of new potatoes, samphire, parsley and caper. A soft boiled egg dipped in bonito flakes, served with a sliver of kraut and soy dipping sauce, serves as an impressive canapé. Or simply enjoy on a hot bowl of ramen.