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.

Unagi no kabayaki (grilled eel)

"Unagi" is a kind of eel.
"Kabayaki is a dish of fish which is filleted, and took out bones and grilled with sweet soy based sause.
the sauce is important.
Because Unagi has no taste.
So how to make the sauce is top secret of Unagi shops.

Grilled eel is popular in Japan.
In the Kanto rigion(Ttokyo and Surround ), eel is steamed befor grilled.
So, mature and fat eel is selected.
Because unnecessary oil is droped out when eel is steamed.
In Kansai rigion( Osaka and surround ), eel is grilled without steamed.
Not so fat eel is selected.

Unagi is highly nutritious.
It is rich in vitamin A,B1,B2,D,E.
And it is also rich in DHA, EPA, iron, zinc, calcium.
Especialy , it is highly rich in vitamin A.

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.