kuroyaki
Kuroyaki is a traditional Japanese dish, typically made from charcoal-grilled fish, most commonly mackerel or sardines. The term "kuroyaki" literally translates to "black roast" or "black grill," referring to the characteristic dark, almost charred appearance of the fish after cooking. This cooking method involves grilling the fish over an open charcoal flame, allowing the skin to become crispy and blackened while the flesh inside remains moist and flavorful.
The preparation of kuroyaki is relatively simple, often involving minimal seasoning, with salt being the primary
Kuroyaki is a popular dish in many parts of Japan, particularly in coastal regions where fresh seafood