Seafood Nanban style class

The maindish choice by ladies from Australia was seafood, so I picked up swordfish and . I use a lot of fresh in marinade sauce.  Fillet of fish are deep fried and this may sound a little heavy, but the combination with veggies and vinegar, Mirin etc. turns into a healthy and rich harmony. No special skill needed of course!

A couple from Poland also were both  seafood and we all worked hard in the whole morning hours, ended up with a traditional homy at table.  Itadaki-masu!

One of side dishes was also using poplular seafood in our country, salted cod roe,  with lightly boiled  lotus root,  plus a hint of Yuzu citrus.

My guests were very interested in soup stock and I had a lot of questions, my excuse for not taking any photo while cooking…

Many thanks for coming!

Akiko