Tokyo is an iconic food destination but this writer, who has lived in Tokyo for 20 years, has one standout recommendation on ...

Learn about Japanese home cooking with Master Chef ... pour the mentsuyu and garnish with the basil. 1. Skin the horse mackerel fillets, peeling from the head first. Cut into strips.

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. The first time ...

Spanish mackerel is ideal because its buttery flavor and slightly funky nature balance against the other flavors, but you can also use Japanese mackerel, king mackerel, yellowtail, snapper ...

170 grams mackerel fillet, 2 “satoimo” yam, 1/3 long onion (“naganegi” variety), a piece (half the size of thumb) of ginger, sake, bit of salt and pepper, bit of katakuriko starch ...

While the version served at some Japanese restaurants is the whole fish, I find saba fillets to be easier to cook as the size ...

Spread slightly less than a teaspoon of the paste on one mackerel fillet, then top with the other. Take two pieces of kitchen string and tie around the fish to keep the fillets together.

He's got mackerel fillets with sardine ketchup on toast, and whole mackerel with beetroot and apple salad. Mackerel with tomato and sardine ketchup on toast First make the ketchup, heat a large ...