First, prepare the pickled kumquats. Mix together the kombu, water, rice vinegar, sugar, salt and soy sauce until the sugar and salt are dissolved

Weigh out 70g of the brine, reserving the remainder for other pickles, and pour over the kumquats. Leave them in the fridge for at least 2 days before using

To make the sauce for the kinpira, add the Mizkan Honteri, sake and soy sauce to a pan. Simmer over a high heat until the volume has reduced by half

Toast the sansho or Sichuan peppercorns in a pan until fragrant, and then crush them with the sea salt in a spice grinder or mortar and pestle

Heat up the sesame oil in a frying pan and stir-fry the kabocha and carrots until just tender, but retaining a little bite

Once tender, transfer the carrots and kabocha to a bowl, and pour some of the kinpira sauce, tasting until it is seasoned enough. Drain the pickled kumquats and add them to the bowl. Mix well

Massage the venison haunch with unroasted sesame oil and season with salt

Heat up a heavy pan over a high heat. Sear the venison until browned on all sides, then remove from the pan from the heat and set the venison aside

Next, prepare the steamer for smoking the venison. Line the bottom of a pan with two layers of foil. Add the tea and rice on top of the foil

Place the pan over a high heat, and then heat up until the tea starts to smoke

Once the tea starts to smoke, turn the heat down to medium. Place the venison in a bamboo steamer, place the steamer on top of the pan, and top with the lid

Smoke the venison for 5 minutes, then take the steamer off the heat and take the meat out of the basket to rest for a couple minutes

Slice the smoked venison and plate alongside the kabocha and carrot kinpira and a small pile of the sansho salt. Drizzle over the remaining kinpira sauce