Leap Year aji

Split, cured in brine and set to dry overnight; this photo shows them ready at about 7am the morning after fishing.  These are a staple of Japanese cuisine and many a bleary-eyed foreign guest staying at a traditional ryokan has been startled by being served these for breakfast.  They want just a little grilling under the fire till the flesh is cooked through and the skin side is crispy.  The photo below shows what they look like skin side-up just after they come out of the brine.

2 responses to “Leap Year aji

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