hehehehe bestnyer,,, company trip tahun nih we all pergi Perhentian Island Resort di Terangganu..
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Saba @mackerels
This is a saba fish ( mackerels)( Bahasa Malaysia =Tenggiri Biru)
Saba is the Japanese term for mackerel; hikari-mono is the more general term that refers to all oily, shiny fish. In general, most people find that saba is “too fishy,” but that’s the characteristic that totally turns me on about it. Because it’s so fishy, a lot of sushi chefs will use citrus juices, vinegars and other types of marinades to make it more palatable.’
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Chef Thorn
Chef Thorn
My new friend from United States.Profession is same with me….Japanese Chef..
To Chef Thorn ” welcome to Bestchefblog.com” The place to share Japanese Food Recipes Video .
See a video from Chef thorn…
“Zombie Roll “
Run as fast as you can.. Zombie come to be sushi roll by chef thorn….Zombie roll
How to cut kawahagi.
Kawahagi or Thread-sail Filefish (or simply Filefish) is an angler’s favourite in summer.
Like any other fishes, it has other names such as “Gihagi, “Hagi”, “Gyuu”, “Subuta” or “bakuchiuchi”.
It is fairly common in Central and South Japan.