Make a marinade from maple syrup, soy sauce, ginger and a bit of corn starch dissolved in water. Put the salmon in a pan, skin-side down, pour marinade over and bake for 15 minutes at 220. The nasuden was made from Japanese eggplants sliced and pan-fried, then topped with ready-made gakumiso paste (thank goodness for Fuji Mart) and placed under a grill. (Similarly for the tofudengaku.)
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