Grilled fish in foil is a very common home-cooking technique in Japan. It is a very quick and easy everyday dinner, but also a healthy and delicious dish.
Buri Teriyaki is Yellowtail fish cooked and coated with Teriyaki Sauce. Although a lot of people may think of Teriyaki mainly with chicken, fish Teriyaki may be eaten more often in Japan.
Teriyaki means “grilled with a shine,” and it is an important cooking technique for meat and fish. Sugar in teriyaki sauce gives a shine to food which makes it not only tasty, but also look more appetizing. Japanese Teriyaki sauce is not as sweet as some Teriyaki dishes from restaurants here. If you’re used to the taste of that and like it, adjust the amount of sugar and Mirin.
Buri Daikon is cooked yellowtail and Daikon radish in a seasoned broth.  This dish is a winter taste in Japan since both main ingredients, yellowtail and Daikon, are in season in winter.
Tatsutaage is like Karaage, seasoned and deep-fried meat and fish. Here we lightly marinaded Saba (mackerel) with soy sauce and Sake, rolled in Katakuriko (potato starch), and deep-fried. It is an easy and very satisfying dish perfect for dinner.
Saba Shioyaki is grilled mackerel with salt, and it is a very common everyday kind of seafood dish in Japan. It is a very simple dish, with a flavor that comes only from salt and the fish itself, but you never get tired of it.