This is a boiled dish made with yellowtail and daikon radish. Yellowtail tastes even better in the cold season. Restaurants use top quality fillets but when you make this at home you can use the head and gill area. In fact using this part creates a better flavour.

It's no exaggeration to say that the real flavour of a fish is in its head and gill area. In this recipe the rich taste in this part of the yellowtail gives the daikon radish a wonderful flavour. My congratulations to the person who invented this great-tasting dish.