1 Small pot, 1 Bowl, 2 Small bowls, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Brush, 1 Hand mixer, 1 Tea strainer, 1 Citrus juicer
1 Soak gelatin for about 10 minutes in cold water.
2 Peel and grate ginger with the fine grater directly into a tea strainer. Press grated ginger with a teaspoon and reserve the liquid. Measure 1 teaspoon ginger juice and mix in a bowl with the soy sauce.
3 Cut tuna into 1.5 cm (approximately 1/2-inch) cubes and distribute among 8 small bowls.
4 Brush each cube with a little ginger sauce.
5 Juice lemon. Combine 1 teaspoon lemon juice with 75 ml (approximately 5 tablespoons) of water, honey and a pinch of salt. Bring to a boil. Remove from heat.
6 Remove gelatin from water and dissolve in the hot liquid.
7 Combine gelatin mixture with wasabi paste in a bowl. With a hand mixer on medium speed, whip the mixture until it is light and airy, about 7 minutes.
8 Spoon wasabi foam on each tuna cube. Garnish with wasabi tobiko and black sesame seeds. Serve immediately.