A grilled fish lunch.
Sanma (mackerel pike) is one of my preferred Japanese fish. Ideal for Summer.
Too long for my oven-toaster, I cut them. I simply empty, rinse, sprinkle natural salt and grill shio-yaki.
Summer kabocha pumpkin. I cut slices, steamed them till 3/4 cooked and grilled with the fish. Rice and white cucumber (salted, let 15 minutes, rinsed) are the other savory sides.
Dessert : Mango ice cream (frozen mango + coconut cream in the blender, frozen again).
GOURMANDE in OSAKA 