The Japan News |
You too can cook washoku / Taste the 'sleet' in this winter dish
The Japan News If I find fresh sashimi-quality mackerel, I often make shime-saba, saba marinated in vinegar and salt, or shio-yaki, salted grilled fish. Otherwise, I make miso-ni, fish simmered in a miso-based sauce, or mizore-ni using this recipe. Fish breeds like ... |
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