Sanma, or Pacific saury, has long been a popular fish in Japan, especially in autumn.
The fresh fish is seasoned with salt and grilled, then served with grated daikon radish and a splash of soy sauce.
Grilled Pacific Saury and Shijimi Miso Soup
The picture shows a meal consisting of grilled Pacific saury, shijimi clam miso soup, chilled tofu, and spinach and shiitake mushrooms sautéed in butter.
This meal was the first time we enjoyed rice harvested from that year at home. For farmers, newly harvested rice holds special significance, so we paired it with seasonal Pacific saury to enhance the flavor. The grated daikon radish was prepared similarly to wasabi, by grating fresh radish and lightly squeezing out excess water. The natural spiciness and refreshing taste of the radish complement the rich flavors of the grilled saury.
Shijimi clams are small bivalves that live in freshwater or brackish water, known for their health benefits. They make an excellent broth for miso soup and are popular both as a soup base and as an ingredient.
Saury is often grilled whole, including its innards, and many enjoy eating both the skin and the intestines for their strong, savory flavor.
