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.
Japanese>English