A REVIEW OF RECIPIES AND COOKING WITH HIRA

Shake a bit and when the colour of your fish piece improvements to white with no raw patches, transfer the fish into the ice drinking water. will not overcook the fish. Ginger – The Japanese usually consume blue-skinned fish like sardines and mackerel with grated ginger to chop the fatty flavor. Citrus fruits – Sudachi, yuzu, kabosu, and lemo