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.
Shioyaki, salt-grilled. It’s the basic Japanese grilled fish. I’ve got a good refill of the precious omegas.
Aji, chinchard, Japanese horse mackerel. It’s very close to sardine. They are getting very fat, thus delicious in this season.
Clean, empty, slash, sprinkle coarse sea salt. Let 5 to 10 minutes. Grill.
It’s hot and extremely humid. It’s tempting to skip meals. Then you don’t feel better. This is easy to eat.
Yaki anago teishoku (grilled conger eel menu). Unagi, the Japanese eel are becoming very expensive. The thinner anago is a better bargain, but that’s different, no so tasty.
I got the fish already grilled from fishmonger. I just reheated in the oven.
It gets crispy. Which makes them better.
Today’s natto is refreshed with pickled ginger.
A seaweed soup very light. Seasoned with soy sauce and a little mirin. There are 2 weeds : green wakame and black hijiki. With cubes of silky tofu.
Rice, a mix of brown and white. Coleslaw.
Waw, I’ve eaten all that !
The flower is a kuchinashi, the local gardenia. They are all over town and their fragrance makes you tipsy. It’s a delicious plant. I tried to have one on the balcony, and it lasted less than 24 hours. Twice. The second time, I caught the culprit red-handed. One caterpillar, only one, devored all the flowers and leaves in less than 30 minutes. We admired the plant, turned our back, then : LOOK ! Dead branches. I’ve sent back the glutton back into the 1st floor’s garden.