Classic Japanese food, in a not so classic meal presentation. There would be rice normally. That doesn’t matter, as long as it’s colorful and good.
Shioyaki aji. The aji are Japanese jack mackerels. They look like sardines but you can recognize them by the “zip” on their side. I’ve simply cleaned and emptied them them, sprinkled salt and grilled a few minutes under the broiler.
Some vitamins to fight the Winter plagues. The greens are sanchu Korean lettuce. Then some pickled young ginger.
Blanched fresh soba with nanohana (rape greens). On that, a classic miso soup. The red bits are a dry togarashi chili.