Ishikawa Prefecture

Sawara no kobujime

Sawara no kobujime
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Ingredients (For 4 persons)

  • Spanish Mackerel 1
  • Salt Appropriate amount
  • Kombu (kelp) Appropriate amount
  • sake Appropriate amount
  • Vinegar Appropriate amount

How to cook

  • 1. Cut Spanish mackerel into three pieces, remove the inside bone, peel off the skin, slice thinly and sprinkle a little salt.

  • 2. Wipe off any dirt from the kelp and wipe the surface with sake and vinegar. Line the kelp with the Spanish mackerel (1), roll it up, wrap it in "makisu" plastic wrap, fasten it with rubber bands, press it lightly, and leave it for a day.

provider : "Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori" (Author: Ms. Etsuko Aoki)

* Recipes vary depending on the region and home.