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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