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Sunday, April 12, 2015
Kohada. Very sharp and bright seasoning, high acidity. I think the control of marinating Kohada is truly an art. It needs experience to tell what is the best time of it, I think this is where Ishiyama San can't have a significant improvement on. Kimura San actually did a fantastic job on that, which just a level of masterpiece. by iamchiliho http://bit.ly/1DVEGCr
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