Grilled fish, simply

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An old fashion Japanese dinner.

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Steamed daikon radish greens, with a little chrysanthemum.

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That’s konnyaku flavored with aonori seaweed. It’s from the farmer market, it looks less processed than the one from the supermarket.

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The sauce is very easy : sake kasu (sake lees) and umeboshi flesh, plus a little broth. The umeboshi is very salty, the sake kasu not at all, the mix is well balanced.

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Grilled salted hokke fish.

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Genmai brown rice.

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Miso soup with lots of tofu.

It’s hokke

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A Japanese dish. Multiple dishes, but simple and ready in a few minutes.

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Sashimi konnyaku. Slice seaweed flavored konnyaku, to be served chilled, like sashimi fish. Here with sweet chili sauce.

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Genmai (brown rice) with sesame.

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Hokke (arabesque greenling) that was salted. I simply grilled it under the broiler.
About hokke.

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A water soup. As the rest was already very salty, there is just hot water, wakame seaweeds, carrot and nira (garlic chives).

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Twilight roasted fish jaw

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A simple early dinner.
ぶりかま焼き (buri-kama yaki).
I baked the jaw of a buri (yellow tail). I’ve simply drizzled oil + mirin + soy sauce on it and passed under the grill. Then, mmm….
That looks like nothing. The jaw of fish is often discarded and that’s great for me, because I can get it for a song. But if you roast it, you have a dish for a king. That’s the case for most big fatty fish, so try it with tuna and salmon too.

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I had crispy radicchio (trévise)
that I ate with just a little salt and olive oil.

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My usual veggie stir-fry.

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Add rice, you have a yummy menu.

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Shio-yaki iwashi. With 2 sardines…


Sardine is an ordinary fish, but it’s very tasty. We get fresh ones easily and cheaply.

Shio-yaki iwashi. Salt grilled sardines, the Japanese style. I just empty them, clean, sprinkle salt and grill 5 minutes. Served with greens.
5 minutes for the sides :

Reheated Hatsuga genmai, sprouted rice.

Veggie stir-fry… all what I had left.

A quick soup : togan (Winter melon) cooked with carrot and seasoned with soy sauce.

The meal !

Balsamico glazed salmon, soba and kabocha teishoku Japanese lunch

Let’s eat salmon today.

It’s very simply prepared, cooked in the pan, grilled both sides, then a little more with balsamico vinegar.

The reduced sauce is poured on top of the fish.


Home-made soba. That was not a great idea to boil the kabocha at the same time to gain 4 minutes… but well, I’ll know for next time.

soba soba-mania, many soba variation

The water serves a base for a miso soup, garnished with the kabocha.

Sériole bardée. Bacon buri.


Buri( Greater amberjack, Sériole) is quite a lean fish in this season. It’s great raw, but when you cook a slice, it’s dry… So I tried to wrap it in a barde (band) of bacon before searing it :

Perfect balance !

That’s crazy how a nice gown changes everything !


With a little homemade mustard.

Sekihan (azuki bean rice) and salad as sides.

Nom nom nom…