Photographer's Note

katsu no shiokara

Add 8-10% salt to the debris without the dark meat.
Chop the intestine and the debris meat.
Put it into sealed jar and keep in refrigerator for 6 weeks.
Mix once in a few days.
It smells fishy for 4weeks and then the smell goes away and it makes katsuo no shiokara.

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Additional Photos by Keiichiro Koyama (Koyama) Silver Star Critiquer/Gold Note Writer [C: 24 W: 0 N: 109] (609)
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