Product Description

The preparation involves thinly slicing the cartilage of the Salmon's head, desalinating it, rinsing with vinegar, and then marinating it with coarsely cut, pre-washed daikon radish in a mixture of vinegar, sugar, and salt, often garnished with chopped yuzu peel or ikura (salmon roe), prized for its clear appearance and crisp, crunchy texture.

Chefs utilize Hizu Namasu as a refined appetizer or side dish in Japanese cuisine, where its subtle taste and intriguing texture provide a unique sensory experience, often serving it as part of a kaiseki meal or in special occasion dining, showcasing its elegance and culinary artistry.

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