Umbradox
Umbradox
Mukozuke preparation (kobujime)
Kobujime. Thinly sliced kanpachi (a kind of yellowtail fish) layered between sheets of hirokobu kelp. The kelp drew some moisture out of the fish as well as give it some extra flavor.
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Uploaded on April 1, 2008
Taken on March 30, 2008
Mukozuke preparation (kobujime)
Kobujime. Thinly sliced kanpachi (a kind of yellowtail fish) layered between sheets of hirokobu kelp. The kelp drew some moisture out of the fish as well as give it some extra flavor.
465
views
1
fave
1
comment
Uploaded on April 1, 2008
Taken on March 30, 2008