Recently I’ve been doing a lot of fishing. All kinds of sea and coastal fishing, from Honmoku to Chigasaki, for kawahagi, kisu, kurodai, aji, and many other varieties. Last week I caught one hundred iwashii, chopped their little heads off and made miso tumire, equal to about 6 sardine meatballs. It tasted wonderful, but the balls turned out to be more like meat ‘squares’ rather than meat ‘balls.’ 新宿インストラクター Jesse
