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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Saba Sugi-zuke (Hokkaido): Light smoking preserves mackerel while adding subtle cedar aroma
Sugi-smoked Iwashi (Tohoku region): Creates shelf-stable sardines with complex umami notes
Sakura-smoked Unagi (Kyoto): Combines cherry and sugi woods for delicate floral-smoked eel
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