Winter dinner, first day

Good morning○

My blogs tend to reflect the scenery of each season.

Again, when I try to write about "now"

For me it came down to the seasons and the food that comes with them...

Maybe I should just call it a seasonal dining series!

Even though they may look the same, your encounters with the seasons will never be the same twice.

As I write this, I am feeling warm and fuzzy.

It was mid-December and just the other day in my house

Winter dining has begun.

As the seasons change gently

There shouldn't be any clear boundaries at the dinner table...

This time, for some reason, I clearly felt, "Oh, it's winter already."

It was a day that I felt both physically and mentally.

Ariake Sea is on the way back from a business trip to Konagai.

Fatty black porgy and

Transparent shrimp dancing

I came across the first oysters that had just started to be landed and brought some home.

Black porgy is served as sashimi.

The shrimp that jump around in the kitchen can be used as sashimi or fried.

The oysters were simply steamed and enjoyed that night.

Chill the scraps of black porgy with yuzu and put them in the refrigerator.

We grilled the leftovers for lunch the next day, which was also delicious!

People tend to dislike black porgy because of the unique smell it gives off when it is prepared.

Fatty, fatty black porgy is truly delicious!

Vegetables, fish, and meat

Truly delicious ingredients can be enjoyed with just a little salt.

It's strange.

For this meal, we just steamed the oysters, ate the shrimp as is, and grilled the black porgy and salted it...

It's a structure like this, and I didn't do much with it.

I think that times like these are the moments when you really appreciate seasonal foods.

Have a great time this week too!