For now, he settled the Gyoshō barrel in the shade beneath a large tree.
“On Seiran, people just line up jars to ferment outdoors,” Kenji muttered, trying to convince himself. “Yeah, I’m sure it’ll be fine.”
He began by spreading a thick layer of salt at the bottom of the barrel. Over that, he layered the minced meat from four thawed Hito-kui-uo, then added another generous coat of salt to cover the fish completely. To keep it all from drying
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