Getting salmon/tuna to taste right?
> The itamae always puts a little 'smear' of wasabi paste on each piece of
> fish before putting it on the rice when making nigiri, so you might be
> right, Nick, that could be the missing part.
Not always. It depends on the fish used.
But if usd it should be under tane (toppping) NOT mixed with shoy.
Jukka
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