sugar and the “umami” of “konbu” kelp and tastes quite simple. The flavor sets out the succulent nature and texture of the mizu-nasu. The arranged version also introduces a dish where the ...

RECIPE: Gitanyow Salmon: 4 portions of Gitanyow Salmon (6 oz each) 1 lb unsalted Butter 1 oz Macro kelp, finely chopped 1 ...