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Kaiseki Cuisine Inakaya: Segoshi (Small Fine Slices of Boned Fish) (Sashimi) of Ayu (Sweetfish)
2019
Ministry of Agriculture, Forestry and Fisheries
Tokyo, Japan
Only the freshest ayu can be used for segoshi (sashimi or sliced raw fish). You can enjoy its chewy texture and rich aroma.
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Details
- Title: Kaiseki Cuisine Inakaya: Segoshi (Small Fine Slices of Boned Fish) (Sashimi) of Ayu (Sweetfish)
- Date Created: 2019
- Location: Chichibu City, Saitama Prefecture, Japan
- Photographer: Yusuke Abe（YARD）
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