- Main lore areas
Kanazawa City and surrounding areas
- Main ingredients used
Spanish mackerel (swordfish tuna), kelp
- History/origin/related events
Sliced Spanish mackerel is seasoned with kombu (kelp). Spanish mackerel is known as "Spanish mackerel" used for Saikyo-yaki (grilled fish). However, in Ishikawa Prefecture, marlin tuna is called "Sawara" in the local dialect. Marlin and blue marlin are also lumped together under the name "Spanish mackerel," and this name is also used in supermarkets and restaurants. Spanish mackerel, on the other hand, is called "yanagisawara" or "sagoshi" in local dialect.
Its light and refreshing flavor can be used in a variety of dishes, including sashimi, fried fish, meuniere, and simmered dishes. Among them, "kombu-jime" is a unique cooking method for Spanish mackerel. The dish is prepared by placing thinly sliced Spanish mackerel slices on kombu, wrapping them in kombu, and letting them rest for about half a day.
It is said that "kombu-jime of Spanish mackerel" originated as a way to utilize kombu brought by the Kitamae-bune, a group of merchant ships that traveled between Hokkaido and Osaka. A similar traditional food has taken root in Toyama Prefecture, which was once a territory of the Kaga Domain, and is called "susu" instead of Spanish mackerel.
On the other hand, kombu-jime, which is made from Spanish mackerel, is also available. This is often served as an event food.
- Opportunities and times of eating habits
While there are kombu-jime made with cod, sea bream, and flatfish, Spanish mackerel is more reasonably priced and is eaten on a daily basis in homes. Also, depending on the type of swordfish, swordfish tuna is relatively easy to procure regardless of the season, and frozen fish is also available.
Spanish mackerel, on the other hand, is treated as a good-luck fish because its name changes depending on its size. For this reason, konbu-jime of Spanish mackerel is often included in New Year's dishes.
- How to eat
Spanish mackerel is sometimes removed from the kelp and eaten as sashimi, or cut on top of the kelp and eaten with the kelp. The kelp is used to preserve the flavor and add a unique sticky texture to the sashimi. Sashimi is usually served with wasabi soy sauce or sashimi soy sauce.
Before cooking, the kelp should be wiped with sake or rice vinegar to bring out the flavor and reduce the fish's fishy smell.
The remaining kelp can be used to make soup stock or simmer in sweet and spicy sauce.
- Efforts for Preservation and Succession
It is still sold at local supermarkets and fish stores.
It is an indispensable New Year's dish, and is often discussed in New Year's cooking classes.
source : "Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori" (Author: Ms. Etsuko Aoki)