{"id":26047,"date":"2012-07-03T08:00:47","date_gmt":"2012-07-03T12:00:47","guid":{"rendered":"http:\/\/jetwit.com\/wordpress\/?p=26047"},"modified":"2016-12-05T18:21:29","modified_gmt":"2016-12-05T22:21:29","slug":"ill-make-it-myself-broiled-sawara-with-paprika","status":"publish","type":"post","link":"https:\/\/jetwit.com\/wordpress\/2012\/07\/03\/ill-make-it-myself-broiled-sawara-with-paprika\/","title":{"rendered":"I&#8217;ll Make It Myself!: &#8220;Broiled <em>Sawara<\/em> with Paprika&#8221;"},"content":{"rendered":"<p><em><strong>L.M. Zoller <\/strong>(CIR <a href=\"http:\/\/www.hot-ishikawa.jp\/f-lang\/english\/index.html\">Ishikawa<\/a>-ken, Anamizu, 2009-11) is the editor of <\/em><strong><a href=\"http:\/\/ishikawajet.wordpress.com\/2011\/09\/07\/master-cooking-in-japan-with-the-ishikawa-kitchen\/\">The Ishikawa JET Kitchen: Cooking in Japan Without a Fight<\/a><\/strong>.<em> A writer and web administrator for <\/em><a href=\"http:\/\/www.ajkanazawa.com\/\"><strong>The Art of Japan: Kanazawa<\/strong><\/a><em> and <\/em><a href=\"http:\/\/discoverkanazawa.com\/\"><strong>Discover Kanazawa<\/strong><\/a><em>, ze also writes <\/em><strong><a href=\"http:\/\/illmakeitmyself.wordpress.com\/\">I\u2019ll Make It Myself!<\/a><\/strong>,<em> a blog about food culture in Japan, and curates <em>The <a href=\"https:\/\/jetwit.com\/wordpress\/category\/category\/category\/category\/2012\/03\/18\/category\/category\/category\/category\/category\/category\/rice-cooker-chronicles\/\"><strong>Rice Cooker Chronicles<\/strong><\/a>, a series of essays by JETs and JET alumni on the theme of cooking\/eating and being alone in Japan. <\/em><\/em><\/p>\n<p><em>New Rice Cooker Chronicles submissions always welcome. Just e-mail it to\u00a0<strong>jetwit [at] jetwit.com<\/strong>.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/illmakeitmyself.files.wordpress.com\/2012\/06\/img_1922.jpg?w=490&amp;h=367\" alt=\"\" width=\"490\" height=\"367\" \/><\/p>\n<p>While at Omicho Market a couple weeks ago, I spied a fish-seller with sashimi-grade <em>sawara<\/em> (\u30b5\u30ef\u30e9, \u9c06), Japanese Spanish mackerel, on sale\u2013for 250 yen, I could get a plate of huge filets much bigger than the ones I usually get at the store\u2013about 500 grams\u2019 worth.* \u201cTwo, please,\u201d I told the clerk (the fish monger?). \u201c<em>On\u00ea-san<\/em>,\u201d he said, \u201cI\u2019ll give you 3 for 500 yen.\u201d<\/p>\n<p>This was probably the only time I\u2019ve had a whole kilo of fish at one time. I don\u2019t know how to gut a fish (it\u2019s on the to-do-in-2012 list, promise), so my choices are more limited than chefs braver than I am. Still, since moving to Kanazawa, I\u2019ve found my supermarkets carry a great selection of filets caught locally, so I\u2019ve finally really learned how to cook fish.<\/p>\n<p><a href=\"http:\/\/illmakeitmyself.net\/2012\/06\/26\/broiled-sawara-with-paprika\/\"><em>Click HERE for more.<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Japan: Kanazawa and Discover Kanazawa, ze also writes I\u2019ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a [&hellip;]<\/p>\n","protected":false},"author":78,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[7,70,396,6],"tags":[680,679,191,460,677,678],"class_list":["post-26047","post","type-post","status-publish","format-standard","hentry","category-blogs","category-food-drink","category-ill-make-it-myself","category-writers","tag-cooking-blog","tag-fish","tag-japan","tag-recipe","tag-sawara","tag-spanish-mackerel"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pkZ7m-6M7","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/26047","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/users\/78"}],"replies":[{"embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/comments?post=26047"}],"version-history":[{"count":3,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/26047\/revisions"}],"predecessor-version":[{"id":40649,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/26047\/revisions\/40649"}],"wp:attachment":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/media?parent=26047"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/categories?post=26047"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/tags?post=26047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}