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| | ToC: AUTUMN 2004 Seasonal Japanese Kitchen |
 | | Of the many foods that the Japanese place in that category, the fish called sanma, a slender, sleek, and steely-colored species whose name means "autumn sword," and the sturdy-looking, but delicately pine-perfumed matsutake mushroom, are at opposite ends of the economic scale. |
 | | Sanma has always been considered shomin no aji, or "food for the masses." All the major Japanese beer companies picture smoky, sizzling, slightly charred sanma in their autumn ads. |
 | | Allow the sanma to sit for 5 or 6 minutes before sprinkling all surfaces of the fish generously with coarse salt. |
| www.tasteofculture.com /display-text.php?pd_key=40 (1714 words) |
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