You can easily make mustard vinegar miso yourself without buying it! It's delicious not only with sashimi konjac but also as a Japanese-style marinade sauce.The story behind this recipeI bought inexpensive sashimi konjac, but it didn't come with vinegar miso, so I made my own to suit my taste. It's tastier than store-bought! From now on, it's homemade for me!

A marinade to flavor our meat and make it more delicious.Recipe by lia92

Largehead hairtail is in season now. My husband brought it home so I made sashimi and grilled it with salt.We call the sliminess on the skin 'nuta'. It is difficult to make sashimi from fillets so use a whole fish. You can't eat it as sashimi if it is not very fresh! The silver-coloured scales on the outside will upset your stomach but the skin itself is crunchy and nice! Recipe by Petoro

I love the crunch of sesame seeds so I added it to a sashimi rice bowl.Choose whatever fish is in season. Winter: amberjack, yellowtail, crab. Spring: spring bonito, horse mackerel. Summer: octopus, largehead hairtail. Fall: mackerel, fall bonito; etc. Recipe by Matsujun

I learned how to cure the fish in vinegar from a master chef who works at a restaurant on the shores of Lake Kameyama in Kimitsu, Chiba Prefecture.The way of filleting the fish is my original idea. I thought it up for people who aren't good at the traditional way of filleting a fish.Even if a Pacific saury is marked "sashimi ready," the fish itself may not be fresh enough to eat raw. If you cure it with vinegar though you can eat it without worrying. Pacific saury is a soft fish, so if you firm it up by curing it in vinegar, the texture will improve. This way of filleting a fish is not very authentic. If you're used to filleting, do it the way you usually do. But if you have never filleted a fish the usual way you may end up with a lot of bones left in the flesh. But Pacific saury is an inexpensive fish and it's good practice, so please do challenge yourself to tackle this. Recipe by Tetsuamru

I found a lot salmon in the fridge that was about to go bad, so I decided to fry it all up I thought it would be safe to eat if it was marinated in vinegar. It was a big hit.Marinate while everything is still piping hot. This makes it a little less tart. If the fumes of the vinegar bother you, heat the liquid seasonings in the microwave. It seemed like extra work to put it all in a container and transfer it to a dish, so I put it directly on a dish.You can put spread it out on a plate first, and arrange it nicely before putting it on the table. Recipe by Kusunokidou

We often have this at our home. If you grill this on a fish grill, you'll get those great flavors of charred miso, but the clean-up tends to be rather difficult. You could cook in a baking or parchment paper-lined frying pan.I often use this marinade with cheap fish.You can freeze it after Step 5.When you cook it, let it defrost naturally.Miso burns easily.It's best if you flip the fish, but make sure the filets don't break. Recipe by Aruk

This is a marinade that could easily be made with store brand sushi vinegar.You can also make this using store-bought marinade powder.Mincing the onion allows for the crunchy texture to be retained and enjoyed.You could also thinly slice the onions according to their use. Recipe by KaHal

I had a ton of wiener sausages.Make sure to thoroughly strain the boiled onions. Recipe by NAGANO kurume

I was inspired by "Kombu jime" (a kombu marinade), which is a local speciality of Toyama prefecture. The shio-kombu really brings out the umami.The key to this recipe is the process of marinating the sea bream in the shio-kombu. It turns ordinary sea bream sashimi into something special overnight.You can use other white fish or squid instead of the sea bream. You can also turn this into ochazuke (rice with tea) by pouring hot water over it. It's really good this way too! For 1 serving. Recipe by Bajiru danshi

#CA2025 tried a new marinade and everyone said it was good. That’s a feat by itself.

I love sunomo (dishes with vinegar marinades), so came up with recipe! Be sure to drain the cucumber and wakame well. You can substitute the grated ginger sold in a tube if you want. Adjust the amount of shirasu sardines to your liking. You don't have to use them. Recipe by Kumahachi