Fishermen’s Mackerel Soup

Senba-jiru was originally assembled quickly by fishermen, right on their boats. In this dish, mackerel is cooked with daikon—a simple combination that produces a delicious soup.

The best season for mackerel is autumn, when this fish becomes richer in flavor and creamier in texture. Fishermen know that the best way to enjoy mackerel, whose flesh quickly deteriorates, is to eat it immediately after it is caught. To be sure your fish is fresh, choose one whose eyes are plump and