Fukui Prefecture


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Image Source : Mami Sato, jinai University


Ingredients (For 10 persons)

  • raw mackerel 1
  • [Seasoning for raw mackerel] Vinegar As needed (enough to cover the mackerel)
  • [Seasoning for raw mackerel] Green onion 700g
  • [Seasoning for raw mackerel] mustard paste 1 tbsp.
  • [Seasoning for raw mackerel] Miso paste 4 tbsp.
  • [Seasoning for raw mackerel] Sugar 4 tbsp.
  • [Seasoning for raw mackerel] Vinegar 3 tbsp.

How to cook

  • 1. Cut mackerel into 3 pieces, salt, soak in vinegar overnight, peel and remove small bones.

  • 2. Cut green onion into 2 cm lengths.

  • 3. Boil the mackerel in boiling water with a pinch of salt.

  • 4. Cut the mackerel into 1 cm pieces.

  • 5. Grind miso in a mortar and pestle, add mustard paste, sugar, vinegar, and salt, and grind well.

  • 6. Mix 3 and 4 with 5.

provider : "Hottosurune Furusato no Aji" (Fukui Prefecture)

* Recipes vary depending on the region and home.