Filleting and Ageing Kinmedai ( 金目鯛) in traditional Edomae-style.
Tag: Ageing
Kombujime 昆布締め
Kombujime (昆布〆/昆布締め) is a technique used to enhance the taste of sashimi fish through ageing the fish between two sheets … More
On Ageing Maguro (鮪) Tuna and Various Information
Maguro (鮪) Tuna Information and How to Dry Age Tuna. For an earlier article going in-depth on the science of … More
La Petit Noisette 