If I was cooking outside with a charcoal fire, I would simply grill it with some salt, which is the most simple and wonderful way to eat this. This time, I marinated the salmon belly in Yuuan-ji 祐庵地 (sake:mirin:soy sauce=1:1:2) for about one hour. I skewered and broiled it in a toaster oven for 3-4 minutes each side. I could have made the skin a bit crisper but this is such a nice dish to start with a drink of cold sake. For sure, it is better for you than eating "pork" belly, which is another wonderful belly you can savor. I served this with my usual cucumber with moromi miso もろみ味噌 and Campari tomato with mayonnaise.