19. カワハギと肝ソース Kawahagi and its liver sauce @ 天寿し， 北九州小倉 Tenzushi, Kokura, Kitakyushu, Japan. Topped with with momiji oroshi (grated daikon mixed with shichimi) and small scallions. In Tokyo most sushiyas will served kawahagi as neta with the liver placed on top or in between. Here it was kawahagi cut into strips and mixed with a liver sauce that was almost a little like shiokara (but not fermented) because of the seasoning. It was very umami packed though personally I prefer the liver to be in original form and not mixed together. by little_meg_siu_meg http://bit.ly/1SsfYx8

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