Thanks 🙏 Lachie! Really glad to hear that you enjoyed this episode! Finding the right plates is not always the easiest of tasks and I have managed some horrible pairings in the past 😉
Well done, Christian! Easy and delicious. Mackerel and miso are cheap, nduja quite pricey. I love grilled mackerel in Japan, especially for breakfast. This dish on a nori leave with some rice splendid. Arigato!
@@ChrisNilsonGorgott here in Romania I have only bought nduja in small glass cans over the Internet. They do not need to be refrigerated during shipping, only after opened. But they are the real deal from Spilinga, Calabria. For this sauce not much is needed, but the rest of the cans always goes thick on a piece of bread quickly :-)) It disappears!
Hi Elias, thank you, arigrazie 😊 Yes, black cod is much more expensive compared to Mackerel. It won’t be the same with Mackerel since it has a much stronger taste itself, but it will still be great, just different. The idea for using Mackerel actually came from Eddi 👍 You could also use Salmon.
![Japanese master's simple recipe!Professional tecnique to cook a fish. [Naoki Maeda]](http://i.ytimg.com/vi/FFIQbgzKvJg/mqdefault.jpg)
Chris, your channel is unbeleivable! Such passion and creativity. I love the ceramics you use to plate aswell.
Thanks 🙏 Lachie! Really glad to hear that you enjoyed this episode! Finding the right plates is not always the easiest of tasks and I have managed some horrible pairings in the past 😉
Love it! You're passionate and concise.
Thank you, happy to hear that you enjoyed it 🙏
Easy and beautiful looking dish!
Thanks as always Gurra!
Well done, Christian! Easy and delicious. Mackerel and miso are cheap, nduja quite pricey. I love grilled mackerel in Japan, especially for breakfast. This dish on a nori leave with some rice splendid. Arigato!
Glad you liked it Micke! Yes, Nduja is a bit pricey here to, but you don‘t need much 👍 I have to try to make a Temaki with it.
@@ChrisNilsonGorgott here in Romania I have only bought nduja in small glass cans over the Internet. They do not need to be refrigerated during shipping, only after opened. But they are the real deal from Spilinga, Calabria. For this sauce not much is needed, but the rest of the cans always goes thick on a piece of bread quickly :-)) It disappears!
I can imagine Micke, disappears quickly here as well 😊
Last time I ate at cucina itameshi in Vienna i didn‘t because it was so expensive 😊 Now I can make it myself
Thank you 🙏
Hi Elias, thank you, arigrazie 😊 Yes, black cod is much more expensive compared to Mackerel. It won’t be the same with Mackerel since it has a much stronger taste itself, but it will still be great, just different. The idea for using Mackerel actually came from Eddi 👍 You could also use Salmon.