Chapter 15 - Father→Daughter: Salt-grilled Gyodon

Self-edited.

Salt-grilled Gyodon

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Good morning.

Today, we had salt-grilled 1 river fish for breakfast, along with bread baked from the last of our dwindling flour.

Interestingly, the locals in this region don’t seem to be accustomed to eating fish, which means there are lots of fishing spots nearby where we can catch fish with little to no competition.

Here (at least in this region), all river fish are called “ Gyodon .” 2 .

I suppose something that doesn’t pique their interest doesn’t need a distinctive name. It reminds me of our world, like how most insects are just called “ Mushi “ 3 in some regions.

That being said, here’s today’s Gyodon ! Salt is a wonderful seasoning, don’t you think? You can eat almost anything just by sprinkling it in your food and cooking it over fire.

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— Attached file: image file —

A photo of Ann and the dishes on the table.

On the plate was a salt-grilled fish with protruding eyes resembling a cross between monkfish and loach.

Ann’s expression while holding a knife and fork was somewhat tense.

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Footnotes

Salt-grilled, also known as shioyaki in Japanese (shio means salt and yaki means to grill), is a traditional Japanese fish preparation technique. The shioyaki way is to salt fresh fish (usually overnight), then grill it to perfection, often in the morning, because shioyaki fish is sometimes served for breakfast in Japan. “ギョドン” (gyodon) is a Japanese term used to refer to various types of freshwater fish, particularly those found in rivers and streams. It is a regional term and may vary in specific usage depending on the area. In some regions, it specifically refers to a certain species of fish, while in others, it may be a more general term for freshwater fish. In some Japanese regions and dialects, the term “mushi” (虫) is often used to refer to insects or bugs in a broad sense, rather than using specific names for different sorts of insects.