I had some frozen sushi-grade tuna sitting around and finally decided to put it to good use. It also gave me a chance to use up the last of the Buzen-ya Honten pickles I brought back from Japan. These traditional misozuke pickles are aged in miso, giving them an intensely savory, fermented flavor that worksContinue reading “Sesame-Crusted Tuna Tataki with Misozuke & Radish”