The fillets are not flayed, and the grayish skin side is placed faced down. Sufficient tare sauce is poured over so that some of it seeps through the rice underneath. By convention, pulverized dried berries of sanshō (called Japanese pepper, although botanically unrelated) are sprinkled on top as seasoning.
In preparing this dish, the fillets are not peeled, and the grayish skin side is placed facing down. A sufficient amount of tare sauce is poured over to allow some to seep into the rice beneath. Traditionally, dried berries from sanshō (referred to as Japanese pepper, despite being a different species) are sprinkled on top as a seasoning.