Cook Kokanee

Today Ritsuko cook Kokanee which was hooked by I and my friends last Sunday.

Ritsuko learned Brock's previous job with those.

First of all she cut fishes, next fried them and at last mixed them and vegetables, onion and paprika with sugared vinegar.

We call this "Nanban-zuke" in Japanese.

It was so tasty that I want to go fishing again any day now!