Teppai ｜ Our Regional Cuisines

1. Fillet the fish, remove the abdominal bones, slice into 0.5cm wide pieces, sprinkle with salt, set aside for about 30 minutes, then soak in just enough vinegar to cover it for 15 to 20 minutes.

2. Peel the daikon radish, cut into rectangles about 4cm long and 0.5mm thick, rub with salt, set aside for 10 to 15 minutes until soft, then squeeze out the liquid.

3. Remove the chili pepper seeds and slice into rounds, and slice the green onion into thin rounds.

4. Thoroughly mix the white miso and sugar in a bowl, then add the vinegar a little bit at a time to thin it out.

5. Add the ingredients from step 2 and 3 into the bowl from step 4, mix together, and mix in the fish from step 1 at the end.

6. White miso is sweet to begin with, so adjust the amount of sugar to your taste.