First Buri-kama Shioyaki of the Year
Just killed my first buri kama of the year. I did it shioyaki.
Yellowtail collar grilled with plenty of salt and then lots of sudachi squeezed on. Yumm! This is the taste of autumn in Japan.
I washed it down with some sake. It was muroka namagenshu (unfiltered, unpasteurized, undiluted) from Furosen, a brewery in Shiga Prefecture.
Then, for dessert, I had an onigiri rice ball from Miwa. It was flavored with salt pickled shiso and ginger and katsuo bushi.
Buri-kama Shioyaki (After)
Muroka Namagenshu - All Gone
Muroka Namagenshu - The Fine Print
Dessert - Paku’s Yummy Onigiri
(made with LOVE)
