Ayu

Place ayu on cutting board and remove scales with fish scaler or back of a knife. Rinse and dry fish.

Place 1 fillet, skin side down and with head end at 6 o’clock, on cutting board. Place knife at spine

Remove skin from half of fillets: Place 1 fillet, skin side down, on cutting board. Starting at tail end,

To roll fish, moisten smooth countertop with damp towel. Lay 8-inch (20.3-cm) square of plastic

Remove heads and tails from reserved ayu skeletons, keeping each spine intact. Fill large pot halfway

Pour oil into medium saucepan and heat to 350F (180C). Fry bones until golden brown and no

Remove rind from watermelon and reserve. Cut watermelon

Cut rind into 11/4-by-4-inch (3.2-by-10.2-cm) rectangle. Using

In medium saucepan, combine sugar, water, vinegar, and

Preheat oven to 325F (165C). Toast hato mugi for 15 minutes,

Remove from oven and let cool in cooking liquid. Remove from liquid and cut into

In medium saucepan, reduce kombu braising liquid over medium heat to a thick

Pick leaves from cilantro stems; reserve stems for making candied stems. Fill

Return strained liquid to clean blender. With blender running on low speed, add

Clean any leaves and stray shoots from cilantro stems. Cut stems into 11/2-inch

In small, dry skillet, toast coriander seeds over medium heat for about 5 minutes, or

Steam ayu rolls for 6 minutes. Let rest for 2 minutes. Remove from plastic.

Place watermelon plank on plate. Place hato mugi salad in line down center of

Place