 | This is the Yakizakana course from the Glitter menu at Nodoguro. Local sable fish marinated in liquefied sake lees and smoked over cherry wood with roasted chestnut miso and pickled icicle radish. After the cold smoke the fish is air-dried and aged. This dish started as a fun alternative to the Miso Black Cod, which has nearly become a menu requirement for any Japanese restaurant, but it has evolved into a Nodoguro signature move. |
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