私は持ってるイタリア料理の本に、サバのレシピが入ってます。サバをイタリア風に調理して、本当に日本に塩焼きのサバにスパイスをつけただけ以上の味になるかどうか興味深かったで、作ってみました。
まあ、美味しきあったです。７０％日本にじゃない味だったかな。
There's a recipe for mackerel in an Italian cookbook that I have, and I wondered if just spicing the fish in an Italian way would really be able to make it anything other than Japanese salt-grilled mackerel with Italian spices. So I gave it a try.
Turned out pretty good. I'd say we're 70% of the way towards losing its Japaneseness and making it taste like a European dish. Mackerel has quite the character, and much of it is associated with the taste of Japan for me, so making it more Italian than this will be an uphill battle.
