Another one bites the dust. You can see the coloured rice made with red wine vinegar to contrast the oily quality of the hon maguro. This cut is from the neck area and is more dense in flavour yet still light enough on the finish.
Another one bites the dust. You can see the coloured rice made with red wine vinegar to contrast the oily quality of the hon maguro. This cut is from the neck area and is more dense in flavour yet still light enough on the finish.
