Tsuji cooking school Japanese cuisine - 5

Last day was to prepare a whole "Hamo" fish.  It was my first time to cook this fish.  There were varieties of dishes and learned many method of typical Japanese cooking technique.

「鱧」５日目は鱧のおろし方、骨切り、湯びき、蒲焼の仕方、握り寿司、棒寿司の握り方、バランの切り方。打ちたての鱧は新鮮でとても美味しかった。