Hirame (flounder) is wrapped in kombu, a seaweed from Japan, and cured for an hour to 90 minutes at Kru, a popular J Street restaurant in Sacramento.
Hirame (flounder) is wrapped in kombu, a seaweed from Japan, and cured for an hour to 90 minutes at Kru, a popular J Street restaurant in Sacramento. Paul Kitagaki Jr. pkitagaki@sacbee.com
Hirame (flounder) is wrapped in kombu, a seaweed from Japan, and cured for an hour to 90 minutes at Kru, a popular J Street restaurant in Sacramento. Paul Kitagaki Jr. pkitagaki@sacbee.com

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