Kochi Prefecture

Vinegared Ryukyu

Vinegared Ryukyu
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Ingredients (For 4 persons)

  • Ryukyu 400g
  • salt 1 tsp.
  • Swordfish (or nairage) 100g
  • salt 1 tsp.
  • Yuzu vinegar (or Bubukan) 2 tbsp.
  • ginger a pinch
  • A] Sugar 1 tbsp.
  • A] soy sauce 1/2 tsp.
  • shiso leaves 3 leaves
  • scorched sesame seeds 1 tbsp.

How to cook

  • 1. Peel and slice Ryukyu cucumbers, soak in water and sprinkle with salt. When wilted, squeeze out the water.

  • 2. Cut the swordfish into 3 pieces, cut into small pieces, season with salt, and soak in yuzu vinegar. Soak the shredded ginger in the yuzu vinegar.

  • 3. Add A to 2 and mix in 1 and shredded shiso leaves. Add sesame seeds.

Recipe Arrangements

You can also use raw swordfish or nairage (swordfish tuna).

provider : "Tosa no Shokutaku - Tosa no Shokutaku - I want to pass on the taste of my mother's cooking, the taste of my mother" (Tosa Traditional Food Study Group)

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.