The sanma was eventually turned into himono on the top and sashimi on the bottom. The himono is salted and left out to dry so it becomes rich in umami and all we need to do is pop it into the fish grill. The sashimi is an intense, rich, oily fish so it is sometimes good to have it with a bit of grated ginger with the soy sauce to cut through the fat.
Sanma Himono and Sashimi Style
Similar Posts
About BG
Author Description here.. Nulla sagittis convallis. Curabitur consequat. Quisque metus enim, venenatis fermentum, mollis in, porta et, nibh. Duis vulputate elit in elit. Mauris dictum libero id justo.
