suzuki no sakura mushi
SIMPLE & TASTY…
Place mild-flavored but meaty fish (such as bass, snapper, grouper or cod) upon aromatic salt-preserved cherry leaves and shower with the blossoms. Enclose in cooking parchment and place the packets over a steady stream of steam. Steam for 5 or 6 minutes.
Serve piping hot. As each dinner carefully opens his/her parchment packet at table, incredible aroma is released, and the briny-delicious juices of the fish that had been trapped inside make the fish moist and succulent.
sakura no shio-zuké
Check out: KANSHAcooking Workshop #17
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