Skip to content

The Japanese Food Lab

  • Miso
  • Koji
  • Tempura
  • Edomae Sushi
  • Katsuobushi
  • Donabe
  • Articles
  • Recipes
  • About Us

Tag: カワハギ

How to prepare and fillet Kawahagi (カワハギ)

*This fish is very versatile. When filleting this fish, save the bones to steep in sake to make kotsusake (骨酒) … More

Kawahagi, liver, カワハギ, 骨酒
© thejapanesefoodlab