Salmon, hotate (scallops), sanma (Pacific saury), aji (mackerel), awabi and ika. The seafood all came from Tsukiji Market to our local Uoriki fish market at Tachikawa station in Tokyo, which coincidentally is where I was born. Shinji-san prepared all of these sashimi style, or raw. This was the highlight or our dinner with good friends.
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