Echigo Murakami Shibori Salmon

Representative salmon dish of Murakami. Rub coarse salt into autumn salmon, let it sit for a few days, wash it with water to adjust the saltiness, and complete it by exposing it to the cold wind from the northwest. Fermentation, maturation, and umami are drawn out by aging it for a long time, making it so delicious that you can't stop eating rice!