23. 小肌 赤シャリ Kohada Red Shari @ すし匠 Sushi Sho, Tokyo. This second kohada was smaller and marinated in salt and vinegar for only 15 hours, much shorter than the previous one (1 week) due to its size. The flesh was noticeably thinner but with the short time of marination it didn't get too firm up just like the last one. A little yuzu was applied to this one and interesting how they cut the two kohada completely different. by little_meg_siu_meg http://bit.ly/1IYz64n

via http://on.fb.me/1JQ6hab