David came home with a bag of goodies from a course he took at the Japanese Culinary Center. Inside are a few seasonal fish from Japan: young snapper, half beak, horse mackerel, sardine, and fluke.
The kasugodai (baby snapper) gets a little torch and what amazing aroma! We didn't do too much to them, except a little salt and vinegar.
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Il semblerait que l'on mange super bien at your Home, miam miam !
ReplyDeleteAgnès
Bravo pour ces très belles photo qui nous font saliver
ReplyDeleteAgnès
Merci bcp !!!!
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