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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
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Ishiri-zushi (Noto Peninsula): Provides the foundational fermented fish oil for seasoning pressed sushi
Shottsuru nabe (Akita Prefecture): Forms the umami base for this regional hotpot
Heshiko marinade (Wakasa Bay): Fermented oil enhances preservation of pickled mackerel
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