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Great dragonslayero 2007-06-13 6:18

Hello Koyama-san

I like your idea of giving us a great lesson in Japanese cuisine.
This one looks almost a bit familiar. Here in Norway we have something called "Gravlaks", it literally translates to "grave salmon" (Grave as in cemetary). It is made by preparing large sides of salmon with the needed spices and herbs, and then the entire piece is bundled up and put underground for a few weeks till it actually starts to rot. After this process is done, the fish is simply made into slices and enjoyed at finer occasions :D

Actually I'm quite inspired by this series of photos... I might just make one myself!
Take care.

Odd Jarle

Old 06-14-2007, 09:53 AM
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Koyama Koyama is offline
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Default To dragonslayero: bury underground


VERY INTERESTING! to now there are another people burying the fish underground.
NY Times sunday book review titled "Raw" refered to a older name "shibi" for "maguro" means "four days" and was comes from the treatment to bury the fish for four days underground.

I am going to put some description about katsuo from maguro today.

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