blowfish

spring is the season we have so many occasions to celebrate.
so i had a lucky occasion to share savouring blowfish. you can enjoy blowfish cooking in a way like "ちり、すき、雑炊" and so, but you can't close it without "hirezake" as a finish.
ひれを炙って熱燗に入れて蓋をするだけだけど、マッチなどで火をつけてから熱燗に入れたほうが香りがちゃんとでるみたい。
滅多に飲めないものだけど、かなり贅沢な気分になります。