Namako Season: Winter to Spring
(marinated with soy sauce, vinegar, and sugar-the bowels are
used for fish insides pickled in salt)
Put
it in salt and rub it well to remove slime. This will also make
the meat firm. Fresh Namako is thick, short, and has warts on
its body.
Furi
Namako: Put the Namako in a bamboo colander with salt. Shake
it left and right vigorously for about 5 minutes to remove the
slime.
Wash
it well in cold water.
Wipe
the water off and put it on a cutting board. Fist of all, cut
off both edges.
Cut
open its stomach (the stomach is a very soft part of its body-you
will recognize it when you feel it) and take the insides out.
Take
out the internal membrane of the stomach and rub it with a kitchen
towel. This is very delicious when you eat it marinated with
soy sauce, vinegar, and sugar. Cut it into small pieces or slice
it.
