Shio-yaki sanma and sashimi yuba. Season fish.

GOURMANDE in OSAKA

Summer is peak season for sudachi lemon and start of the season for this long fish called sanma.
They are often associated, very simply. Shio-yaki is salted and roast.

This is yuba. Those sheets are the skin that appear when you boil tonyu (soy milk). They are sold raw or dry. They can be used to wrap different ingredients.
These are the raw “sashimi” ones, a specialty of Kyoto, delicious just like that. With kinome leaves.

Pour a little nama shoyu and add a little wasabi :

Cal 644.9 F34.7g C40.8g P36.9g

Yes, sanma is fat, but it’s full of the healthiest fats that fight all illnesses and smooth your skin with more class than botox. And it’s easy to eat even on a hot day.

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