By MITSUKO NAGASAWA/ Senior Staff Writer
October 28, 2020 at 07:10 JST
PHOTO A: By dusting the sea bream with katakuriko starch, the starch absorbs the umami-rich water that seeps from the fish and also serves as an adhesive that holds the wrapper and the ingredients together.
Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). [Read More]
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