A traditional fermented dish that has existed since the Edo Era. The mellow aroma of the rice-malt contributes to this taste of winter

Yellowtail and carrots are sandwiched in turnip and salt-pickled after which it is pickled in rice-malt to ferment to create this traditional dish of the region. The unique aroma of the lactic fermentation and the sweetness of the malt along with the texture of the turnip and the melt-in-your-mouth sensation of the yellowtail all make for a superb taste.

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