Rather than tweak the main dish (it’s perfect as it is, really), another way to savour saba shioyaki is to enjoy it with different starches. Rather than steamed rice, why not try some roast vegetables ...

To avoid the bother of preparing the fish, Ueda suggests buying fillets of salted mackerel (“shio-saba”) produced in Japan. Those caught overseas tend to be fattier and more difficult to ...