Aji Nanbanzuke
Horse mackerel in soy sauce and mirin│300 grams
In the 16th century, the first Portuguese and Spanish traders and missionaries arrived in Japan, through Nagasaki and Kyushu. The Japanese called them nanban-jin, literally “southern barbarians.”
With these foreigners came new ingredients and cooking techniques: pepper, chili, vinegar-based marinades, and deep-frying in oil. Dishes influenced by these arrivals were often given the name nanban.
Aji Nanbanzuke is a classic Japanese dish made from horse mackerel (aji), which is first lightly fried and then marinated in a sweet-and-sour sauce of rice vinegar, soy sauce, mirin, and sugar.
The result is a dish that is delicious both warm and cold: the fish stays firm, the marinade penetrates the flesh, and the vegetables add freshness and bite. In Japanese home cooking, aji nanbanzuke is popular as a summer dish or as a side that can be prepared in advance and enjoyed chilled.
Weight: 300 grams
Ingredients: Horse mackerel, Soy Sauce, Sake, Potato Starch, Soy Oil, Vinegar, Sugar, Red Pepper, Ginger, Wheat Flour, Salt, Pepper Country of origin: Netherlands (Wild) Allergens: Fish, Soy Bean, Potato Starch
Allergens: Fish, Soybeans, Potato starch
Country of origin: Netherlands (Wild)
Preparation method: Defrost the fish in its sealed packaging.
Remove from the packaging and place gently in a pan.
Heat slowly over low heat until warmed through, spooning the marinade over the fish.
Do not allow the marinade to boil.
How to preserve: *Keep in freezer (-18℃)