Fuka no Yuzarashi ｜ Our Regional Cuisines

1. Place the fuka (shark) in plenty of hot water, quickly remove, and remove the scales with a soft scrub brush.

2. Rinse the fuka from step 1 with water, fillet, cut diagonally into 5-8mm wide pieces, then soak in 3L of water with a pinch of salt.

3. Place the fuka from step 2 in boiling water, boil for 2 minutes, soak in cold water, then drain (do not overcook).

4. Dice the tofu into 3cm pieces, blanch, then chill.

5. Cut the scallion into 4cm long pieces, blanch, then chill. Blanch and chill the konjac. Blanch the spinach and cut into 4cm pieces. Peel the cucumber and cut into thin slices.

6. Grind the miso in a mortar, mix together the karashi mustard, vinegar, and sugar to your desired taste, then serve in a colorful arrangement.