Ko-iwashi no sashimi (sashimi of small sardine) ｜ Our Regional Cuisines
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Image source: Executive Committee for the Promotion of "Hiroshima Bay's Seven Great Sea's Seafoods"
RECIPE
Ingredients (2 servings)
- Small sardine (=Japanese anchovy) 1 pack (about 30 fish)
- Grated ginger As needed
- Salt As needed
How to cook
1. Prepare fresh small sardine (=Japanese anchovy). Fresh Small sardines are those with clear eyes.
2. Make ice-cold salt water, put the small sardine (=Japanese anchovy) in it, and scrub gently to remove some of the scales.
3. Insert a spoon into the small sardine from the shoulder and slide it along the backbone to peel off the flesh.
4. Wash the small sardine (=Japanese anchovy) again in ice-cold salt water, rinsing off any remaining scales and entrails.
5. Replace the brine in which the small sardine (=Japanese anchovy) were washed with new brine and wash the small sardines again.
6. Repeat steps 4 and 5 seven times. The taste is as good as sea bream.
7. After washing, pat the small sardines (=Japanese anchovy) dry thoroughly with kitchen paper.
8. Arrange the small sardines(=Japanese anchovy) on a plate and top with grated ginger and other condiments as desired.
provider : Executive Committee for the Promotion of "Hiroshima Bay's Seven Great Sea's Seafoods"
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
