Tomoyaki
Tomoyaki is a traditional Japanese culinary technique involving the grilling of food, typically fish, over charcoal. The name itself, "tomoyaki," can be interpreted as "friend grill" or "together grill," suggesting a communal aspect of cooking and sharing food. This method is particularly popular for preparing seasonal seafood, allowing the natural flavors of the ingredients to be enhanced by the smoky essence of the charcoal.
The process usually involves lightly salting the fish before placing it on a grill. Care is taken