Bowl DiamondNew project, a total of 44 anti-ageing recipes are presented together with serving dishes using kaba-zaiku.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
Polyunsaturated fatty acids, which are abundant in mackerel, reduce bad cholesterol and neutral fats, prevent arteriosclerosis, and protect the body from lifestyle-related diseases. The richness of cream and butter is combined with the addition of lemon to give this dish a refreshing taste. This dish goes well with wine.
Anti-aging foodstuffs Mackerel
<Ingredients> For 2 servings
200 g mackerel
15 g butter
Salt and pepper to taste
10 cc heavy cream
200 ml olive oil
1/2 lemon
1 clove garlic
1/2 can cut tomatoes (squeezed and for zesting)
Pink pepper to taste
Salt and pepper to taste
50 ml white wine
＜How to Cook＞
1. Sprinkle the mackerel fillets with salt and let sit for a while. Then, pat dry.
2. Put olive oil, garlic, thyme, and bay leaf in a pan and heat.
3. When fragrant, add the fillet and cook on both sides over low heat.
4. When removed, remove the bones and skin, break into small pieces, mix with butter, heavy ream, lemon juice, and season with salt and pepper.
5. Divide the mixture into 4 portions, grate the lemon zest over the top and sprinkle with pink pepper. (Serve with baguette, if desired.)
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
Polyunsaturated fatty acids, which are abundant in mackerel, reduce bad cholesterol and neutral fats, prevent arteriosclerosis, and protect the body from lifestyle-related diseases. The richness of cream and butter is combined with the addition of lemon to give this dish a refreshing taste. This dish goes well with wine.
Anti-aging foodstuffs Mackerel
<Ingredients> For 2 servings
200 g mackerel
15 g butter
Salt and pepper to taste
10 cc heavy cream
200 ml olive oil
1/2 lemon
1 clove garlic
1/2 can cut tomatoes (squeezed and for zesting)
Pink pepper to taste
Salt and pepper to taste
50 ml white wine
＜How to Cook＞
1. Sprinkle the mackerel fillets with salt and let sit for a while. Then, pat dry.
2. Put olive oil, garlic, thyme, and bay leaf in a pan and heat.
3. When fragrant, add the fillet and cook on both sides over low heat.
4. When removed, remove the bones and skin, break into small pieces, mix with butter, heavy ream, lemon juice, and season with salt and pepper.
5. Divide the mixture into 4 portions, grate the lemon zest over the top and sprinkle with pink pepper. (Serve with baguette, if desired.)
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