New answers tagged fish
4
This is something to buy, not make.
Hatahata (or similar like mackerel, fresh anchovies etc) are placed in a barrel with salt (enough to cover the fish) for over a year. Then drain the sauce from the barrel. Longer periods of maturation result in a more complex flavour.
Use a clean barrel. Put in a layer of fish and cover with salt. The fish should look as ...
Top 50 recent answers are included
