October Seasonal Japanese Seafood in Healthy Recipes blog.
As thewaters become cooler the fish become rich with fat. We love sanma (Pacific saury) this time of year,both as sashimi, or simply salted and grilled. If there is a nice cup of nihonshu on the table, eating the gutsof the sanma is also a treat. Formiso soup a handful of shijimi (corbiculaclams) into the pot brings lots of umami and flavor. A bowl asari (Japanese little neck clam) steamedin nihonshu is a perfect appetizer todinner.
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