By MITSUKO NAGASAWA/ Senior Staff Writer
May 27, 2020 at 07:30 JST
PHOTO A: Place the garlic on the salmon before the fish’s skin blackens. Cooking the gelatin and fat beneath the skin fully helps remove its fishy odor and the texture of the dish improves. (Photo by Masahiro Gohda)
Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). [Read More]
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A series based on diplomatic documents declassified by Japan’s Foreign Ministry
A series about Japanese-Americans and their memories of World War II
