We cured some beautiful Kona Kampachi with salt and a blend of peppers: grains of paradise, smoked lampong and long. The fish took on a silky texture with undertones of the various peppers. Today we were working on a means of highlighting the fish while balancing its richness. We paired it with our ginger granules, young shiso and lemon vinegar vinaigrette.
Adventures in Doughnutland.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Salt and Pepper Kampachi
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