Supper on May 21/5月21日の夕食

Japanese Food

For supper last night, my wife “grilled” some capelin in the toaster oven. In Japan, capelin are usually sold under the false name of shishamo.
I have never had real shishamo in my life!

And, for supper tonight, my wife made daikon kinpira. The ingredients are daikon, carrots, and satsuma age (a type of fish paste). She seasoned it with sugar first, added some sake and put on the lid to “steam” it, and then added soy sauce. Finally, she added mirin to give it luster.

Another side dish was onion slices. We had it with ponzu and mayonnaise, as usual.

We also had this dish, daikon leaf goma ae (boiled daikon leaves dressed with ground sesame seeds, etc.), which I made this morning.

It may not look yummy, but it is. My son likes it very much.
We also had leftover grilled capelin. You can see some roe in this photo.

And, tonight’s main dish is inada sashimi!

Inada refers to young and small yellowtail (less fatty), younger than hamachi (young yellowtail) and buri (adult yellowtail). The term hamachi can also refer to cultured adult yellowtail.

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