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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Kazu-zushi no sashimi (Toyama Prefecture): Thinly sliced fermented meat served as an umami-rich accompaniment to sake
Hebo meshi (Ishikawa Prefecture): Fermented meat crumbled over rice as a flavoring agent
Kazu-jiru (Gifu mountain villages): Shaved fermented meat used as soup stock base
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