Tsuji cooking school Japanese cuisine - 4

The forth day was to learn how to skewer Ayu fish and how to grill it.  I've also learned to make "Hassun", cooked aubergine and grilled eel rice.

「鮎と八寸」４日目は生き鮎の串さし、八寸、ナスの煮物、鰻ご飯。品数が多くて大変だった。