Kisu No Kombu Jime (kelp cured silver sillago)

This is the best nibble for appreciating cold Sake with your loved people πŸ™‚

Clean the fish and make sashimi fillets.

We can make a good broth using the remaining heads and bones during your curing work.

Squeeze the Sudachi citrus and say ‘Itadakimasu!’
A nicely firm texture and a very light taste of sillago is so nice and much the cold and dry Sake.

It’s worth trying this paring.

About Naoko Kashiwagi 906 Articles
Japanese chef, Culinary artist