Fish and salt, on fire. The fisher’s meal. That could be essence of Japanese food.
Aji are small common local fish (Japanese Jack Mackerel, chinchard). You empty them, rinse, sprinkle a little natural sea salt. Then grill on a brasero, camp fire, in a fish oven, under the grill or broiler… That’s all. That’s de-li-cious.
You can see like a zip on these fish. That’s how you immediately distinguish them from sardines in the shop, as shape, color and size are similar otherwise.
It’s not as fat too.
A miso soup with daikon radish and spinach. Genmai brown rice, with ground sansho pepper.
Sashimi konnyaku, with sweet chili sauce and spinach.
Add natto and wasabi too. That makes a meal. It’s ready in 10 minutes (provided the rice was put to cook before).