— Previous article
Itinerary check - 8 days - Tokyo, Kyoto, Osaka, (maybe) Nara, (maybe) Mt Fuji
Next article —
Miso Ramen from scratch! My first time making it :)
You May Also Like
Follow-up from yesterday: Costco Scallop for Sushi
Follow-up from yesterday: Costco Scallop for Sushi
Ichifuji San Diego
One of the best omakase meals I’ve ever had! $160 for the omakase which is not too bad…
I’m going to a sushi buffet and this are their options. What should I try out and what should I stay away from ?
I’m going to a sushi buffet and this are their options. What should I try out and what…
5 comments
Not the most visually appealing photo, but the salmon’s taste was like an umami bomb after I dry aged it for 6 days and Kobujimed it on the 7th day.
The fillet was also amazing as the outside was quite firm, but the inside was smooth like butter.
Looks like you experimented with some scoring techniques. Anything to note there?
I love salmon sashimi! How did you dry age it?
hell yeah
Do you buy sashimi grade salmon from stores or just deep freeze at home.?