Please check my Korean Essential Seasoning Ingredients Soy Sauce section. Thank you!
]]>What soy sauce do you use?
]]>I haven’t noticed that with mine.
]]>I wonder if some slices were directly in contact with the lemon? The acid there could ‘cook’ the fish.
]]>Happy to hear that! Thanks for trying it out and letting me know how it turned out for you!!
]]>Sashimi grade means that the fish has been frozen for 2 or 3 days per FDA regulation. This is to kill the worms. Especially in wild salmon
]]>Hmm the color probably is because of the soy sauce, but not sure why the texture of the salmon turned inconsistent as long as they were all submerged in the sauce.
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