Just another sawara dish

This time kobujime, where the fish is salted down and pressed between two leaves of konbu kelp overnight.  It is particularly delicious when eaten with chopped up umeboshi plums, even more so if you made the plums yourself.  Usually this dish is made with white fish such as hirame or shirogisu or haze, but I had all the ingredients ready (in anticipation of catching a hirame, which I didn’t in the end) and it comes out just as good with an oily fish like Spanish mackerel.


One response to “Just another sawara dish

  1. Nice. Looking forward to trying this!

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