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Inaka Dictionary: 三枚卸 sanmai oroshi

May 16, 2010

Anyone who lives in Japan’s inaka (countryside) knows how to cut up their own fish! San-chan’s on Shiraishi Island shows us how to do sanmai oroshi. Note that, although not shown in the video, the fish is then turned over and the other side is cut the same way, then the head cut off so you have 3 parts of the fish. This fish is Hirame (Halibut) and is fresh out of the Seto Inland Sea.

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4 Comments leave one →
  1. May 16, 2010 9:05 pm

    Sweet…

    I’m flying there in two days, can’t wait to eat all of that fish fresh out of the water…

    • humorusguidetojapan permalink*
      May 16, 2010 9:15 pm

      Wow, great! Do check out the Inland Sea if you have time…

      • May 16, 2010 9:19 pm

        That’s where I’m going indeed. My in-laws live 2 minutes walking distance from the sea, and 10 minutes from a fishermen market. 🙂

  2. humorusguidetojapan permalink*
    May 16, 2010 10:12 pm

    Great, bring a fishing rod…

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