Saba no Tomato Misoni

Saba is Mackerel in Japanese.  They tastes better in autumn to winter in Japan.  Cooked with Miso called "Misoni" is one of the most popular way to eat this fish.  I added tomatoes this time to make it taste lighter with tomato's acidity.  I used tomato made in Kumamoto called "Salt tomato".  These are grown by the sea and it tastes much stronger than regular tomato.  Miso and the tomato was a great combination.

「鯖のトマト味噌煮」これは熊本の塩トマトを使った料理。塩トマトとは海岸近くの干拓地で作られているトマト。普通に鯖の味噌煮を作り、完成間近に塩トマトを入れて煮詰めた。濃いトマトの味と酸味が味噌味にさわやかさを与えてくれてとても美味しく出来た。あくまで味噌煮なので、トマトは控えめに入れた。