I had a craving for short ribs and so we were off to Miitsuwa to help assuage it. There I found these beautiful (and well marbleed) short ribs. We made a quick marinade with fresh onion, jalapeno, yuzu kosho, mirin, rice wine vinegar, soy sauce, garlic chives and a dash of roasted sesame oil. I marinated them for a couple of days and then they were quickly grilled and served with lovage rice, kimchi puree and miso marinated asparagus. Wish I had a picture of that to share but we were starving and dove in to the meal too quickly for photos. Use your imagination and then go forth and make your own. Grilled short ribs are special pleasure in warm weather, they bring new meaning to the phrase finger licking good.