One of my favorite ways of preparing fish is to do it himono-style. When we have fresh fish at home, the first thing we do is eat it sashimi-style. Rare and seasoned often with only soy sauce and wasabi. But after a day or two when we can no longer eat it raw, Shinji likes to make himono. The fish is gutted, marinated in salt water (or salted directly) and left to air-dry overnight. Then it is simply grilled.
This process brings out the umami in the fish. It also changes the texture. I love having himono for breakfast with rice, miso soup, and some pickles. Or, in the evening with a glass of shochu or sake.
These photos were taken at a market near Fukuoka's main train terminal. Shinji was so impressed with the quality and variety of seafood.
No comments:
Post a Comment