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小倉瑞季
The returning bonito Bonito in early autumn is delicious. It is just when the bonito makes a U-turn. Since it is hot in the summer, I use it with grated radish and salt rather than ginger and soy sauce. I add vinegar and make it like a marinade. Chew it well. If the bonito is too thin, it doesn't taste like bonito. Kurosawa is a restaurant in Nagano to go with that munching. It is made a little thicker using the Kimoto method, which is a muscular way of making bonito. The flavor of the bonito is not overpowered by the strong flavor of the bonito.
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