Asahi Shimbun |
Horse mackerel and veggies, and crisp crackers of deep-fried bones
Asahi Shimbun A dish that reflects her spirit of not throwing things away is crackers made of the bone of “aji,” or horse mackerel. When the fish is filleted, the bones remain. Instead of throwing them away, she deep-fries them to be enjoyed. Her husband, Daikichi ... |
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