Dipping the fish in the mix of vinegar and soy sauce provided, Suyako polished them off in no time, then tried a mouthful of the mackerel wrapped in pickled turnip. She’d had mackerel sushi many times. In her hometown of Yamaguchi, she’d occasionally finish off a meal at her favourite small restaurant with a Sekisaba mackerel roll. But she’d never had it with something pickled like this. The sweetness of the turnip mingled pleasantly with the sourness of the vinegared mackerel on her tongue. Next she turned to the bowl of clam broth. She removed the lid, with its maki-e design depicting a
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