Kona Kampachi, Pickled White Cherries, Smoked Peanuts, Thai Chile-Hibiscus Jam, Bonito Tuile, African Purple Basil, and Micro Cilantro

In a saucepan, combine sugar, water, sake, vinegar, lime leaves, coriander, ginger, and chile and season with salt. Bring to simmer, remove from heat, and chill. Add cherries and pickle 3 to 4 hours.

Place peanuts in a pot and cover with cold water. Bring to boil, remove from heat, and drain peanuts. Prepare a smoker with cherry wood and heat to 176°F. Smoke peanuts 45 minutes. Remove from smoker and cool completely. In a food processor, coarsely chop peanuts.

In a bowl, combine water and hibiscus. Steep 5 minutes. Strain through a chinois into another bowl. Add sugar, salt, and chile and stir until sugar and salt are dissolved. Add zest and juice and stir to combine. In a saucepan over medium-high heat, bring mixture to boil, reduce heat to medium-low, and gently simmer, stirring occasionally, until thickened, about 90 minutes. Remove from heat and chill. Store in an airtight container or glass jar and refrigerate up to 1 week.

Heat oven to 250°F. Bring a pot of salted water to a boil and cook rice until mushy; drain thoroughly. In a bowl, combine rice with remaining ingredients. Spread in a thin, even layer on a silicone mat. Bake until crisp, let cool, and break into pieces. Store in airtight container.

Plate the Kona Kampachi and finish with Smoked Peanuts, Pickled White Cherries, Thai Chile-Hibiscus Jam, Pickled White Cherries, and Bonito Tuile. Garnish with basil blossoms and micro cilantro.