Mamakari no suzuke | Our Regional Cuisines
RECIPE
Ingredients (For 4 persons)
- Mama Calli 20 fish
- [Sweet vinegar] Vinegar 1 tbsp.
- Vinegar 1 cup
- [Sweet vinegar] Salt 2 tsp.
- Dashi Kombu (kelp) 10cm square
- Ginger 1 piece
How to cook
1. Remove the head and guts from the mamakari, open the belly, and remove the backbone. Sprinkle with salt and let sit for about 1 hour.
2. Make ama-zu (sweet vinegar) by combining vinegar, salt, dashi kelp, ginger and sugar.
3. Wash the fish with a little vinegar (not included in the amount) and marinate in the ama-zu.
provider : Kurashiki Nutrition Improvement Council
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516