Arctic Char Sashimi
27th June 2015 • Archive • Previous Post • Next 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 Company. All served on plates from potter Yo Thom. What's more, the char was prepared using the Japanese ikejime method , which was interesting, if slightly gruesome, to behold.
Teruko, and Hans from Houghton Springs.
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