Nanbanzuke is marinated fried fish in vinegar sauce with vegetables. It is a deep-fried dish, but, because of the vinegar in the sauce, this has a rather refreshing flavor. Nanbanzuke is more home-cooking than restaurant food, so it may not be found at Japanese restaurants in the US very often.
Grilled fish in foil is a very common home-cooking technique in Japan. It is a very quick and easy everyday dinner, but also a healthy and delicious dish.
Buri Teriyaki is Yellowtail fish cooked and coated with Teriyaki Sauce. Although a lot of people may think of Teriyaki mainly with chicken, fish Teriyaki may be eaten more often in Japan. Teriyaki means “grilled with a shine,” and it is an important cooking technique for meat and fish. Sugar in teriyaki sauce gives a…
Buri Daikon is cooked yellowtail and Daikon radish in a seasoned broth. This dish is a winter taste in Japan since both main ingredients, yellowtail and Daikon, are in season in winter.
Buri Nitsuke is yellowtail cooked in a strongly flavored sauce with Sake, Soy Sauce and sugar. It is a very basic Japanese fish dish that can be made easily at home.
Tatsutaage is like Karaage, seasoned and deep-fried meat and fish. Here we lightly marinaded Saba (mackerel) with soy sauce and Sake, rolled in Katakuriko (potato starch), and deep-fried. It is an easy and very satisfying dish perfect for dinner.
Grilled Mackerel, or Saba Shioyaki (鯖塩焼き), is simply a mackerel fillet seasoned with salt and grilled — and yet, somehow, that’s all it needs to be. It’s one of those everyday dishes you’ll find equally at home on a weeknight dinner table and on the menu at your local Japanese restaurant. Whether cooked in a…