Silver fish and golden yuzu

An easy meal, very light and totally simple… Yep, in this season, that’s precious. Veggies and fish, with salt.

Revived with the tartness of citrus juice.

The veggies are stir-fried green beans, mini-daikon radish and carrots, with very little garlic. The fish is called さごじ sagoshi. It’s the same species as sawara (with miso here). The name is different to indicate it ist smaller. Japanese Spanish mackerel. It’s also simply stir-fried.

The fresh fragrance of yuzu, the aromatic Japanese lemon. They are in full season, yellow like little suns in Winter gloomy light.


Sawara no seikyozuke – Kyoto marinade

Miso marinated and grilled fish.

It is sawara. You don’t know ? Well, “Scomberomorus niphonius”. OK in English : “Japanese Spanish mackerel”. It even has a French name you never heard before and will never hear again : “thazard oriental”.
Let’s say sawara, or sawara mackerel.

The seikyo miso, AKA Kyoto miso is smooth white miso. It is made mostly of rice. For the marinade, it’s mixed with rice vinegar, mirin and a little sugar.

After half an hour, grill it “gently”. Not too hot as miso burns easily.

Served hot or cooled (in bento lunchbox). I grilled eringi mushrooms too.

Stir-fried zucchini and sweet pepper (with a hint of garlic).

A miso soup with okra and natto. The broth is simmered feet of dry shiitake mushroom (I keep them for that). I used the rest of marinade miso.

The meal :
Cal 619.5 F23.1g C72.0g P41.7g