How to make Sanma Shioyaki

Why cooks start here

Sanma Shioyaki is cooked the way autumn grills cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a japanese family cook actually puts it on the table.

Sanma Shioyaki, or salt-grilled saury, embraces the essence of Japanese autumn. As the leaves turn golden, this dish captures the season's bounty, reflecting the warmth of home cooking. Traditionally, it's prepared by hand, with a careful touch that balances the salt to enhance the natural richness of the fish. It's a dish that finds its place on family tables, a simple yet profound nod to the changing seasons. The taste is a harmonious blend of the sea's brininess and the subtle, smoky char from the grill. The tender, fatty flesh of the saury mingles beautifully with a squeeze of tangy sudachi and the mild sharpness of grated daikon. A drizzle of soy sauce adds depth, making each bite a satisfying celebration of umami. This dish invites you to savor its layers slowly, a true reflection of its careful preparation.