A Resilient Horse Mackerel Feast and Kohiki Greens
A bit startled by the supermarket price of cabbage, I instead picked up a markdown pack of Nagasaki horse mackerel—both salted-dried and fresh sashimi. Paired with crisp nagaimo and morning-harvested vegetables from nearby Kohiki, it made for a feast of an evening meal.
Simple home cooking needn't be overly elaborate; enjoying the season's yield with ease is life's finest luxury. Whole dried sardines, mackerel pan-sautéed in oil, or quick pork and bean sprouts stir-fry—warm dishes made in a single skillet gently soothe a body welcoming the cold.