“Hone-giri” 鱧の骨切り hone-giri (bone-cutting) technique, prepared by mincing the bones but not the skin of the fish. The chefs work on the fileted fish with great care and concentration as they slice the bones into pieces while maintaining the general struct
#Repost @andyp.tts ・・・ Stary night sky above the Clifton Observatory a few days ago. #bristol #clifton #somerset #northsomerset #cliftonobservatory #bristolobservatory #visitengland #visitbristol #bristol_lens #bristol247 #livebristol #bristolcity #besto
