Perhaps one of the oldest known methods of food preparation in Japan, salt grilling still remains a distinctive part of Japanese cuisine. Coarse salt is sprinkled on small whole eviscerated fish or fish steaks, which are then grilled over very hot coals. A simple dipping sauce of lemon and soy sauce brings out the subtle flavor of the fish. If you have a bit of Japanese white radish left over from another use, grate it and add it to the dipping sauce. It will add a sharp, crunchy accent. Trout, snapper, swordfish, salmon and mackerel are particularly well suited to salt grilling.
© 1986 Elizabeth Andoh. All rights reserved.