In Japan, the choice of what to serve for a meal, and how to present it, is closely linked to natural phenomenon, and to indigenous folklore. What’s so special is each month the table, and the kitchen, has a distinct seasonal identity.
This month Nihonbashi presents Sanma, a seasonal delicacy from the Pacific that graces the menu at the restaurant annually in Autumn. Translated as the “Autumn Sword Fish”, Sanma is one of the most popular small fish in Japan. These slender, sleek, silver missiles looking fish are fleshed and deliciously oily taking roughly no time at all to prepare and cook.
Sanma at Nihonbashi is served salted and grilled whole, garnished with daikon oroshi (grated radish). Other condiments include soy sauce and a slice of lime to suit your taste buds.
