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.