Salted Kawahagi has been completed.
After washing away the salt, dry it in Wind passes well place.
From here it is the final process.
I will pack the rice which cooked eyes, mouth and belly.
It is a process taught when pickling Funazushi.
I also pack rice inside the belly and the inside of gills lid.
This is a device for softening bone and eating it.
As might be expected, the teeth of the Kawahagi may not soften.
Covering the whole with rice made me cute.
Cover them all with rice and wait for lactic acid fermentation.
I am looking forward for Kawahagi to become Funazushi.
It is not a comparison to boiling soup for one week in a pot.
Fermentation cooking that take over a year started.
favorite taste is different in each region.
It can be said to anything.
Let 's cherish the culture of the area.
But,it is also important to receive stimulus from time to time.
I went to Kagawa prefecture『Takamatsu City Central Wholesale Market』 for the first time in 15 years.
There were a lot of fish Seto Inland Sea.