Seared swordfish with grated radish and rice

I want people to enjoy delicious sashimi of swordfish."
Tachi fish is usually eaten "grilled," but because it is fresh, it should be eaten as sashimi.
　The searing process gives the skin a savory aroma and the meat a "plump" texture.　Serve it lightly with "mizore-meshi" rice topped with plenty of grated daikon.
　You can eat the bone crackers with Awaji Island's "Jiko Shizuku Shio" salt, or add them to miso soup and eat them in a swordfish stock. Even the bones are delicious.
　My grandmother used to make me "Tachi fish with vinegared miso", which I now think is a "first-class country side dish".
We hope you will enjoy it because it is "only available now.
Chef Mitsunori Furuta