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La Petit Noisette

La Petit Noisette

We love our bread, we love our butter, and most of all, we love each other.

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Tag: fish

How to split fish heads in half: kabuto-wari (兜割り)/nashi-wari (梨割り)

This article will show you how to split fish heads into two clean halves and then into further small pieces, … More

fish, fish head, kabuto-wari, kabutowari, nashi-wari, 兜割り, 梨割り

How to prepare Cornet Fish (Yagara/矢柄/やがら) for Nigiri Sushi

The cornetfish/cornet fish, also know as Yagara or Red Yagara (赤やがら) is not a traditional fish used in Edomae sushi. … More

cornetfish, fish, Michelin, Nigiri, sashimi, Sushi, yagara

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

Ageing, dry ageing, fish, kombu, kombujime, Sushi, 昆布締め
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