Komochi shishamo. Shishamo smelts with their kids. The body is full of roes.
柳葉魚shishamo means literally “willow leaf fish”. That’s when they hang them for drying after salting that the image takes its sense. An Ainu legend says a man was complaining near the river that his daughter was suffering from hunger, and the water’s Gods heard him. They grabbed the branch of a willow, so a few leaves fell into the water and transformed themselves in fish.
I simply grilled them.
Konnyaku sashimi, with sweet chili sauce and sesame. Goya around.
Myoga. Other sides are mesclun salad and grated daikon radish.
The moon is announcing rain ?
Let’s grill moon colored fish… Soramame (sky bean) is the Japanese name of broad beans (favas).
In the rice cooker : soaked rice, a 1 tbs of mirin and the skins of the beans. So the rice is nicely flavored. Then I take away the skins and replaces with the green inside, add a pinch of salt, and let a few minutes in the steam.
My rice looks… dirty ? Well, it’s not white, it’s polished germinated rice, a healthier version of white rice.
The flavor + the color !
Shio-yaki is so simple : salt and grill. It’s saba (mackerel) and its precious healthy omega.
Of course, 2 items for a Japanese dinner, that would be too sad.
The rest of the menu is in next post.