1. The French dish truites aux amandes; made with just butter, lemon, parsley and almonds, it is simplicity itself.
2. Seared trout fillets with a sauce of Marsala wine, cream and Japanese shimeji mushrooms.
3. Good old fish and chips, made with trout in a beer batter; it tasted better than some sea-fish I have eaten.

Once I have gained a little skill, I fully intend to hit the mountains and coasts of Japan with my fly rod. There is plenty of game here such as several species of native char and trout, a version of the famous taimen, Hucho perryi, called “itoh” in Japanese, and even our very own Asian salmon, the cherry or masu salmon (“sakuramasu”). Of course these creatures would probably not end up on my dinner plate, as perhaps due to my increasing age I feel less inclined to kill and eat my catch, but I will be sure to send you a photographic record of my fishing trips here.
Cheers,
Adam