Prior to the development of refrigeration, the search of how to safely serve delicious seafood resulted in the invention of various techniques.
A traditional cuisine of the Hokuriku area. Perfectly-matched simple ingredients. As the kelp absorbs the moisture of the sashimi, firming the flesh, its flavour permeates into the fish, creating a special texture and taste.
Mainly made using blue-back fish. Salt is applied to firm the flesh by removing moisture, and for sterilization. It is then soaked in vinegar to remove the smell and sterilize further, increasing the flavour.
“Kohada”, “Kodai”, “Shimesaba”