my salted salmon served with dashi braised bok choy and mushrooms; and cha soba (green tea soba) in dashi and kimchi...
salted salmon...
"salted salmon, or shiozake (often shortened to shake), is a staple of the Japanese breakfast table and has been since time immemorial. While salted salmon is readily available for purchase in Japanese supermarkets, it can be difficult to find in the United States. This recipe approximates the flavor and texture of Japanese salted salmon by curing the salmon and letting it rest in the refrigerator on paper towels overnight." -- serious eats
"The salmon is marinated with sake and let rest for 10 minutes. Before salting, you want to make sure to pat the salmon surface dry with paper towels. Then sprinkle sea salt liberally on all sides including the skin. The salting process not only helps to remove any fishy taste, it also plays a role in enhancing umami and firming up the flesh of salmon. We will then wrap the fillets in a few layers in an air-tight container before keeping them chilled in the refrigerator for at least 2 days. After this, they will be ready to be broiled in the oven, grilled or pan-fried. The fish will come out tender with a flavorful crispy skin. When ready to enjoy, have a few squeezes of fresh lemon juice to perk it up. It is really that straightforward." -- JOC
along with salted salmon...
Along with my salmon, I served toragashi seasoned seared yesso scallops over squid ink black garlic sauce and carrot daikon slaw; and cha soba (green tea soba) in dashi and kimchi...