Ujiie Carp Store JAPAN^English Website
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Kirimi^carp fillet

Carp-kirim
Carp-kirimi
Check these out! We are showing pictures of carp cooking procedures on this page.
First, clout the head of the carp until unconscious (to prevent the carp from struggling while cooking.)
Cut the head off in order to remove the nigatama, or gallbladder.


Put your fingers into the internal organs, and locate the gallbladder. (Locating it requires a lot of experience.)
Remove it, but be careful not to crush it.


Place the carp's dorsal section in front of you.
In our store, we cut a carp of 1.5 kg in weight into seven pieces.
A sales specialty store for carp dishes (sashimi prepared in warm water, sweet simmered carp, fillet, live carp) in Higashi-Naruko Spa, Naruko-Onsen Village, Miyagi Prefecture
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