An liver/goosefish liver

Season: Autumn to WinterEspecially in winter.

There are various ways to use an liver, but hand-cooked dishes are the mainstream based on ponzu even if steamed or grilled.The blood vessels and film are removed and soaked in sake for about an hour and steamed into the foil, and the taste is rich, but the sweetness, unique astringency, and umami are felt and delicious.

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