Recent obsession: Autumn salmon
Noserumi
good morning.
It's gotten much cooler.
Well, my latest obsession is salmon!
Looking back, it seems like there have been a lot of food-related posts on my blog lately...
This shows how much of our daily lives revolve around food.
It's salmon season right now.
As a native of Fukuoka, salmon is something I really admire.
It is rare to find it in a direct sale store, and most of what you see in supermarkets is imported farmed salmon (and often salmon).
Where has the salmon that Japanese people once loved gone?! But autumn is different!
The bounty of raw autumn salmon (white salmon) is shared with us in the south.
Thank you.
However, perhaps because salmon have become more fatty, there are still many autumn salmon left unsold in the supermarket aisles.
(It's more expensive than imported farmed fish, so maybe that's the case.)
Even though we were receiving the fish in the pre-spawning season, I felt sad and bought 3 or 4 packs as much as I could afford.
There are many ways to enjoy autumn salmon!
First, I bake it normally.
If it doesn't look like it can be eaten within two days, salt it.
From there I make hotpots, stir-fries, and salmon flakes.
Of course, dishes like meunière are also delicious.
This development is possible only because of autumn salmon, which is low in fat.
If you happen to see it, please enjoy it! 
The photo is of the motsunabe! I couldn't take a photo of the salmon nabe, so I'll just show you the atmosphere... (lol)
Noserumi
