Cooking diary of Hokkai staff: Simple Bagna Cauda with Saba Misozuke (mackerel in miso)

We introduce simple recipes made by Hokkai staff using our fish products! They come with additional tips from head chef Otawara. This time Naomi is cooking. Usually you may use anchovies for Bagna Cauda sauce, but this time I used our Saba Misozuke. The sweetness of miso, milk, and cheese creates a delicious sauce! Since […]

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