Posted on Jul 25, 2013 in Recipes

Arani is the best way to enjoy the meaty head part (cheak, neck and collar) and meaty bone of fish, which we call ‘ara’. Snapper/tai sea bream, hamachi/buri yellowtail, fluke/flounder and sake salmon are fit for Arani. When fish is small the head is cut in half and cooked as is. For large head – yellowtail or salmon – we cut it into bite sized pieces and cook. Arani uses sugar, shoyu and mirin to flavor the simmered fish. Fish is strongly flavored....

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