Saturday, September 3, 2011
Yujimo, Moment seared fish
I normally take skin off and make sushi or sashimi.
But I tried Yujimo way this time.
Yu means hot water and Jimo, shimo means frost.
The color of fish change After apply hot water and looks like frost on fish. So we say yujimo.
But this method is not good for al fish, I normally see sea bream or Suzuki, Japanese sea bass.
Especially, kodai 's meat is very tender and skin is also soft. And it is easy to eat.
It also makes fish a little bit sweet and tasty,
I do this for a while when I get kodai.