Picked some older myoga ginger buds this week. My family eats sashimi topped with aromatics. To eat, just scoop a bunch onto some rice or a plate. Most of the family still dips the fish in shoyu but I just sprinkle with sea salt because I love the flavor of the fish & herbs.
The group of sashimi on the left side is a pile of scraps that I eat first. This piece was a line-caught afterthought from a friend that caught a 100lb bluefin. It was oddly shaped so hard to slice nicely. It was vacuumed and frozen for 40 days at -10 F.
by winkers