Japanese food culture, Food event in Tokyo, Japanese unique ingredients and classes
It This summer is hotter than usual in the end of August. The temperature in Tokyo is around 32 ℃ and 50 percent of humidity in these days and it's been uncomfortable days.
We, Japanese are looking forward to see horse macerals on grocery markets. This is the sign of the beginning of Autumn and feel like no more hot days.
The mackerel has good flavor, nutritious with good fat, easy to prepare and inexpensive price so this fish is very popular from the end of August to around in November.
Most of the Japanese kitchen furnishes the grill under the stove top since we grill whole fish often. I also cook chicken, egg plant and even pizza in this grill. It works very well.
About 10 min late the fish has done with golden brown colored. The heat from upper and the bottom in the grill cook the fish completely.
Grilled horse mackerel served with grated daikon radish for refresh flavor. the fish goes with cooked white rice.
pumpkin with soy milk soup
Steamed cabbage and shrimp
Wagyu beef steak with grated radish
Grated yam and wakame with vinegar dressing