This time, I made shiogamayaki (saltbaked seabream). It is said that this dish originated with Toyotomi Hideyoshi when he wanted to gift freshly caught seabream to his mother, so he wrapped it in salt to keep the fish moist and flavorful. By wrapping the fish with salt, it steams the fish evenly and keeps it very juicy. This type of dish is often served at a ceremonial events in Japan. The cooking process is actually pretty simple, so if you get a chance, please give it a try!


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【Ingredients】
1 lemon
23 sticks of rosemary (or any herbs you like. I also used sage, thyme, basil)
1 whole white fish (I used seabream with the scales still attached. If your fish is already descaled, use more kelp to cover the fish so the salt doesn’t directly touch it.)
1 sheet of kelp

1kg coarse salt (mine was $5 for 5kg/1$ for 1kg)
3 egg whites
1tbs flour

►EQUIPMENT I use on my channel that you can buy online (Amazon affiliates links)

―Knife―
Chef Knife: Sekimagoroku Gyuto (http://amzn.to/1OkxnYt)
Chef & Utility Knife: Zwilling twin fin (http://amzn.to/1OkzyLF)

―Sharpening Stone―
KING Japanese Sharpening Stone 1000/6000 (http://amzn.to/2uokk32)

―Camera―
Panasonic GH5 (http://amzn.to/2uomMqi)
Lens: LUMIX G LEICA (http://amzn.to/2eEYzbk)

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