Kibinagono-sashimi (Kibinago sashimi) ｜ Our Regional Cuisines

1. Break the head of the Kibinago by tearing it off with your fingers from top to bottom.

2. Insert your index finger under the gills and move your finger toward the tail to remove the entrails along with the head.

3. Insert fingers into the belly and slide fingers down to remove the upper backbone to open the meat.

4. Fold the backbone close to the tail and carefully peel it off in the direction of the head.

5. Place the meat around the index finger.

6. Gently peel off the dorsal fin, being careful not to split the body in two.

7. Wash the opened Kibinago quickly in 3% salt water, pat dry with clean kitchen paper, wrap the head quarter of the fish around the inside of the fish, and arrange the fish so that the back of the fish is exposed.

8. Make vinegared miso by grinding miso in a mortar and adding vinegar and sugar.