Tai no Shiokonbu Ae

This is "Sea beam" sashimi marinated with salted kelp.  Sea beam is considered one of the most delicate fish and it's great to eat as sashimi.  Yet I don't have access to very fresh fish here in Hong Kong, I add some flavour and some acid for the so-so-fresh quality to be safe.  When you add some lemon juice or some other acidity, it'll cook the row fish meat.  Therefore, you have to add them right before you eat.

 Japanese regularly eat sashimi at home.  We consider it important to eat sashimi with "Wasabi" because it has the effect of killing germs.  It's also better to have them with drinking Sake.  This might be an excuse of a Sake drinker but alcohol also kills germs.

「鯛の塩昆布和え」は昆布締めの適当版な和え物。トビコがあったので一緒にまぶした。鯛の刺身を短冊切りにして塩昆布で和えておき、直前にレモンを搾った。