Simply seasoned with salt and perfectly grilled, mackerel becomes crispy on the outside and tender inside. It’s a healthy, protein-rich dish that pairs beautifully with rice and miso soup.

Learn how to prepare Japanese food like a true master! From traditional classics, to the secrets of home-cooking, learn the art of sushi making, tempura frying and Okonomiyaki-style grilling. Plus ...

During the Edo Period (1603-1867), the region’s feudal lord encouraged his subjects to charcoal-broil a whole “saba” (mackerel) on hangesho—a tradition that has survived to this day.

PHOTO BY NADINE KAM Saba ($18) has a tendency to be pungent, but it’s well flavored here.