Last of the kanpachi

Grilled with salt and pepper, smeared in tororo yam-paste and wrapped in little spring rolls and fried.  Served with chilli peppered grated daikon (momiji oroshi) and in my opinion, one of the greatest Japanese seasonings ever, ponzu-soy sauce.

By the by, this was my favourite photo from the day’s fishing; although it was overcast in the morning, and snowing at around 9am, by midday the Japanese version of the tramontana had cleared the skies of cloud enough to reveal a magnificent Mt. Fuji looking over Sagami Bay.


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