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Product used in this recipe
Nizakana Soy Sauce
Pat the red fish dry with a paper towel.
Bring A to a boil in a pot. Put (1), cover and simmer on low heat for about 10 minutes.
Serve on a plate. Top with kinome or sansho leaves (optional).
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Easy Tomato Salad
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Avocado and Shrimp Salad with Wasabi dressing
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Pot-au-Feu
