（Hand opening sardines）
１． Cut the heads off first. Then, make a slanting cut to each in the ventral area, and remove the entrails.	２． Rinse the fish and dry. Slide your thumb along the back bone inside each fish to open them.	３． Break the back at the root of the caudal fin.	４． Carefully lift up the spine toward the head and remove it.

１Open each sardine by hand, and remove the bones around the ventral area. ２Combine the seasonings for the sauce and the ginger juice in a pan, and marinate the sardines in it for a while. ３Roughly dry the surface of the fish and coat with flour. Pat the fish to remove any excess flour. Save the sauce. ４Heat some vegetable oil in a frying pan over medium heat and fry the sardines, skin side up. When one side turns golden, turn each over and fry the other side until golden. Remove from the pan. ５Wash the frying pan and heat the remaining sauce over high heat to boil it down a little. After the bubbling of the sauce subsides, return the sardines to the pan and coat them with the sauce. ６Dish up the sardines, sprinkle with the Japanese pepper-seed powder and place the pickled scallions on the side.

・Be sure to remove the bones around the ventral area, and then reshape the fish.
・By marinating the sardines, they season well and their fishy smell is masked.

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