Sanma no Shioyaki (Grilled saury with salt)

This is grilled pacific saury with salt.
It is a popular fish dish in fall in Japan.
Sanma is oily and delicious.

We usually wash sanma with water.
Drain watter off it with such as kitchen paper.
Sprinkle salt lightly all over sanma both side.
keep it 10 minutes.

Drain water off it again. ( water come out from inside of sanma )
grill sanma both side.

Squeeze lemon on it. ( option )
Serve grilled sanma with grated radish.

Yakitori (Grilled Skewered Chicken)

Yakitori is a grilled skewered chicken.
Usually, bite size chicken are skewered on wooden skewer, and grilled over hot charcoals.

Usually we can choose served with salt or Tare (sauce), when we order yakitori.
Tare is a sause which is made from sake (rice wine), mirin, soy sauce, sugar, and so on.
Detail of Tare is a top secret of yakitori shop.

Photo above is chicken meat.


Photo above is chicken meat and green onion.
It is called "Negima".


Photo above is chicken skin.
It is fatty but rich in collagen.


Photo above is chicken liver.
It is rich in vitamin D.

Sake no Shioyaki (Grilled Salmon)

In Japan, we call salmon as "Sake or Shake".
Salmon is sold in two types in every fish shop and supermarket.
One type is raw salmon, and another is salted salmon.
If we prefer to buy salted salmon, we just Grill it.
And we prefer to buy raw salmon, we first sprinkle salt on it, and grill it.
We usually serve grilled salmon with grated radish to tast more tastfull, and eat it with rice.
It is often prepare as ingredient of carry out meals(Bento), because it is still good tast, if it got cold.

Salmon is rich in vitamin A,B1,D,E, and high quality protein.
Some Japanese don't eat the salmon's skin, but in fact, salmon's skin is rich in collagen.
Ofcourse, I eat it.