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David Chang


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there's a restaurant in Omotesando called Nanadaiemetora 七代目 寅 that serves delicious himono (roasted japanese salted dried fish) that my wife and i frequent when we holiday there..https://goo.gl/maps/DWJp83y2UxD7SYYt5

they cook in a wood fired pit surrounded by sand.

the menu is all japanese, but just look for the restaurant on your phone and point to the pictures of things you want to eat..

if you can't get there, you can make your own himono, with any fish, some brined water and dry outdoors or with a dehydrator..

  1. scale and butterfly any fish. (i used yellow croaker) cut from spine, not belly.
  2. remove gills, guts and wash.
  3. prepare brine. dissolve 50g salt to 1000ml water.
  4. brine fish for 30 min - 1 hour.
  5. pat dry and dehydrate overnight. 
  6. roast the fish in a salamander type heat.







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