Shiozake no shionuki / desalination of salted salmon

A solution to the dilemma of shiozake being too salty. Soaking in only water or salted water could take away umami at the same time. Try a mixture of water, sake and mirin. Shiozake, even those that are not too salty, will benefit from this easy step to mildly salty, flavorful taste.

<Ingredients>