I wasn't able to pre-salt the salmon for this dish for as long as I would've liked (overnight, basically), but I got the Donabe out:
Fresh wild sockeye (with a little albumin coagulation), with hijiki and ginger. Koshihikari rice, cooked in dashi, sake, mirin, white soy, sesame. Sometimes I forget how good donabe rice is, because it's so easy to just turn to the rice cooker. But this rice had a lovely crust, and look at how beautifully separate the grains are...just fantastic.
Fresh spinach goma-ae. Other than having to wash 2 big bunches of fresh spinach 3 times each, the sesame dressing makes the spinach delish.
