Tai no aradaki
I gave up. There’s no way I can present tai no aradaki in a more sophisticated way, hiding all the grotesque parts. This is the best I can do.
What could be the proper English translation of tai no aradaki? It’s basically a simmered sea bream, but what you use is the head, bones, tail and a little flesh left on the bones, which were left after the fish was filleted. So it’s a very inexpensive dish (130 yen this time for all the fish parts), but believe me, the flesh left on the bones tastes sooooo good! Especially, there are some very tasty parts in the head of the fish that my grandma really loved to eat. ;)