Posts Tagged ‘myoga’

Sushi fans will probably be familiar with shime-saba (pickled raw mackerel). Traditionally, saba is marinated in a sweetened-vinegar mixture before serving raw as sashimi or sushi topping. I have never seen saba served raw unless it has been marinated first. Years ago, I was taught how to salt, and then marinate, a fresh-caught mackerel, but […]