Amberjack Sashimi from Himi, Toyama Prefecture, Japan
December is the best harvest season for this fish. It’s fatty, fresh, rich texture is delectable.
富山県氷見産ブリのお刺身
こちらに氷見産のブリの旨さが詳しく載っています。(https://beauty-hokuriku.com/p/
Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi
No comments:
Post a Comment