The best yukhoe (Korean "raw meat") I've had was at LaYeon ... Thinly slice the garlic cloves. Core half a nashi pear, then cut it into thick matachsticks. Coarsely crush the pine nuts.

(The bones can be used to make poultry stock.) Roughly chop the nashi pear, ginger and garlic. Put the hatcho miso, nashi pear, sake, ginger and garlic in a blender or food processor (or use an ...