Cook the local flavors once more

Horse mackerel chazuke

From: Gifts of the sea in a town that looks out on Mt. Fuji

Horse mackerel chazuke, steaming

The half of the chopped horse mackerel I had set aside while making the Numazu bowl spent the night in soy sauce and became the next morning's chazuke. I made dashi with the bonito stock packs from the dry-goods stall at the morning market, laid the amber-colored fish over white rice, and poured the hot dashi on top. A taste steeped in happy memories of Numazu.

Ingredients

Horse mackerel sashimi marinated in soy sauce with white sesame
White rice
Shredded nori
Green onion
Dashi made with bonito stock packs

How I made it

The night before, marinate half of the chopped horse mackerel in soy sauce with white sesame
In the morning, make dashi with the stock packs
Lay the marinated fish over white rice and top with nori and green onion
Pour hot dashi over everything

This moment in the journey

Horse mackerel chazuke the next morning

Morning: beyond the garden trees, the wooden walls and glass windows of the old house. Down at the shore, Mt. Fuji stood sharp across Suruga Bay, and morning light spilled into the tatami room.

I made dashi with the bonito stock packs from the morning market. The saucepan came to a boil, and the scent of a Japanese morning woke me up properly. The sashimi that had rested overnight had turned out just right. I laid the amber-colored horse mackerel over white rice and scattered nori and green onion on top. I wanted to eat it right then, but held back.

Hot dashi poured over the top, and the horse mackerel chazuke was ready. By the window, I cradled the bowl and ate. A taste steeped in happy memories of Numazu.

Watch this scene on YouTube8:19

Read this scene in the full journey