Arctic Char Sashimi

27th June 2015 • ArchivePrevious PostNext Post

It's all going on in Dorset. Really. Teruko Chagrin prepared Arctic Char from Houghton Springs Fishery, using Yanagiba knives from Niwaki and fresh - yes fresh - wasabi from The Wasabi CompanyAll served on plates from potter Yo ThomWhat's more, the char was prepared using the Japanese ikejime method , which was interesting, if slightly gruesome, to behold.

Arctic Char Sashimi

Teruko, and Hans from Houghton Springs.

Arctic Char Sashimi

 

 

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