![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJbou_X-cuOOhv3tpKzgXl91jfxnpflIW9Oowde7j8VGysIOYn-ndo6HLSQU6n0RMCjq4wyvMB0rMIA8tLl55JsIxfryg4S0BPGQJPFDwrtOY6AHddwyxwK2gXurDXDxj1RH2IBl4jtGh/s320/Various+457.jpg)
It's Sanma seson.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various451.jpg)
I bought nicely shiny sanma fish and cleaned them. They were already scaled, so I cut the heads off and cleaned the insides.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various455.jpg)
For the rich and flavorful fish like sanma, I like the very simple preparation. I decided to steam them this time. Here's my super-cool Donabe Steamer. This donabe steamer, made by Nagatani-en from Iga, has been a best-seller donabe in Japan this past years. I am happy to announce that this donabe is (finally) scheduled to be available on toiro's website for people in the U.S. sometime in November!
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various454.jpg)
The ingredients are very simple...sanma, okra, grated daikon, homemade ponzu sauce, and sliced scallions.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various456-1.jpg)
All we needed to do was just put the sanma and okra in the donabe steamer and wait until done.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various459.jpg)
Sanma was so juicy and tasty with all the condiments. With a bowl of freshly steamed rice, it made a wonderfully happy meal.