CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM Lopaka Aiwohi uses his dry box to preserve meats such as fish, squid, venison and beef. He shares his techniques as manager and cultural instructor for ...
When I pop by my neighborhood seafood market to check out some dry-aged fish, I have no idea that I’m about to eat dry-aged sashimi. But Los Angeles fishmonger Liwei Liao, who opened The Joint in ...
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