The grilled fish, are prepared displaying a curvature in their body, as if they are swimming in the sea. Japanese grilled fish are very artistic! Today, Chef Saito is cooking the fish with a traditional Shichirin, a portable cooking stove, with charcoal. The salt-grilled Aji Horse Mackerel [Ingredients] *Serves 2 2 aji (horse mackerel) Salt 400g daikon, grated 2 lemon wedges [Method] 1. Remove the "zeigo"-hard protrusions, on both sides of the fish, near the tail. (When you buy fish, ask the fish shop to clean and descale the fish for you.) 2. Make cuts on both sides, thread a metal skewer through, and thread the two fish, with a bamboo skewer. 3. Apply the of kesho-jio, "cosmetic salt" to the fins and tail. 4. Grill over charcoal, beginning with the presentation side first. Grill one side about for 7 minutes. Then flip, and grill for another 3 minutes. Remember to turn the metal skewers. Maintain a high temperature by keeping a consistant air flow to the charcoal. <For Arranging> Ochazuke Rice in Tea with Horse Mackerel [Ingredients] *Serves 2 1 grilled aji (horse mackerel) 2 umeboshi 1 piece of dried kombu, about 3 cm square 1 tbsp toasted sesame seeds Salt Cooked rice 10 shiso leaves,Wasabi ,Strips of nori seaweed [Method] 1. For the ocha-zuke, remove the skin and flake the aji meat from the bones. 2. Place the skin, bones, fins and tail, into a pan along with water, add a piece of kombu and make the soup. 3. Skim when boiling. Cook for 2 to 3 minutes, and strain through a paper towel. 4. Combine the aji with umeboshi paste and sesame seeds. 5. Place on cooked rice, and pour the hot aji soup on top just before serving. Kimpira with Daikon Radish [Ingredients] *Serves 2 120g daikon peels 2 tsp sesame oil Cayenne powder Toasted sesame seeds 1 tbsp sake 1 tbsp mirin 1/2 tbsp sugar 1 1/2 tbsp soy sauce [M