Top left: fried eggs with grated carrots and baby sardines served with fresh mini tomatoes, sweet pumpkins boiled in sugar and a little soy sauce,tomato salad with sesame powder and salad of cucumber, carrot and daikon in sweet vinegar
Top right: charcoal grilled unagi with seaweed toppings (children's version: bottom right)
Bottom left: eggplants fried in miso paste with chili
These dish contain very little oil, mainly to fry eggs and eggplants (1 tablespoon each).
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