I didn't know it before I came to Japan but it does have a Greek name so it's certainly eaten there but I never had. Here, with the name "katsuo" (鰹/カツオ), skipjack tuna has become one of my favorite foods (not "fish" -"food", period!) especially when it's cooked "zuke-yaki" (漬け焼き) i.e. broiled after having been marinated in soy sauce, mirin sweet sake and ginger. Here, before this happens, in Ueno's fish market.
(For a bigger version of this picture both in color and black and white, check my "Japan Arekore" set on Flickr).
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