The Least Useful Guide to Fukuoka

Simmered Ara (leftover parts) of Yellowtail with burdock

This is a most familiar dish among fish-eating households like mine.  I remember getting sick of Ara-ni when I was a child. But this is the easiest way to use up every bits and pieces of a relatively big fish.

The backbone, head, ribs, and skin of fish are usually cooked with some slices of ginger root and a seasonal root vegetable or two (lotus roots, turnips, or radish…I personally don’t think carrots go well in this particular dish) .

My idea is adding a teaspoonful of Japanese pepper (preserved in soy sauce)

which gives a pleasant kick to this sometimes all-too-familiar dish.

Anyway, my five-day yellowtail saga has finally ended, with the bonus of weight loss of 500 grams.

I’d love to have some hamburgers now!