I introduce you Japanese delicious foods.
mirin is almost always used much in Nihon no? I love crunchy fishes!
This looks delicious with the crunchy coating!
YUMM... You always make delicious food.
I love to ice fish for Wakasagi in the winter months. I usually just deep fry in kara-age powder right on the lake. I'll try this next time at home with some ice cold Kirin.
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