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Posts tagged “年鱼

Itadakimasu! 鮎の塩焼き Ayu no Shioyaki

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One aspect of Japanese cuisine which I really like is how flavours are kept clean and pristine, putting forth the original taste as carried by the ingredients in an utmost unblemished and unbashful manner. For many of us, it is the “real flavours” behind the ingredients which we are really after be it the acridity of yuzu, the numbing effects of sansho, the astringency of wasabi or in this case of 鮎の塩焼き Ayu no Shioyaki, the delightful sweetness from this salmonoid freshwater fish.