Cold smoked rainbow trout
This raibow is grown in clear spring water so its flesh is good enough to eat raw as sashimi.
Beautiful fillet with bones removed.
Soaked in aromatic brine.
Cold smoked wiht hickory chip.
Voila!
by Kay
Sakana Restaurant in Takayama serves seasonal cuisine. Most of dishes are made from local products such as highly acclaimed Hida-Beef, also we go into the mountains by ourselves to get wild ingredients. In this diary, I'd like to make some notes of seasonal food and scenes of Hida area.
This raibow is grown in clear spring water so its flesh is good enough to eat raw as sashimi.
Beautiful fillet with bones removed.
Soaked in aromatic brine.
Cold smoked wiht hickory chip.
Voila!
by Kay