3 of the Best Japanese Fish Dishes

    By
    Ben S
    -
    Photo: Jun Seita/Wikimedia Commons

    Everyone knows the Japanese are particularly good at cooking fish. It is the base ingredient of their cuisine, and Japanese-style fish has become intensely popular around the world.

    Here are 3 of the most popular fish dishes Japan has to offer.

    Nanbanzuke

    In Japanese this dish means “foreign marinade.” This is because the fish is marinated in vinegar, deep fried and served with onions, cucumbers and hot red peppers. These were foods introduced from the West.

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    Recipe 88/100: Salmon nanbanzuke (鮭の南蛮酢け) Salmon nanbanzuke is a dish commonly enjoyed in summer in Japan; it's similar to escabeche, a marinated fried fish dish that's popular in Spain, Portugal and Latin American countries. To make salmon nanbanzuke, you basically deep-fry salmon, marinade it in a combination of sake, mirin, rice wine vinegar, dashi, soy sauce, and sugar, then serve it as a cold dish. When deep-frying, I'm always trying to get my food as crispy as possible… so it feels counter-intuitive to fry the salmon, but then dunk it in the marinade and let it go soggy 😝 That said, you're supposed to transfer your hot salmon to the marinade ASAP, so that the salmon can absorb the flavours of the marinade while it's hot. If you're bored of the usual ways to cook salmon (grilled, pan-seared, etc), give this a try! It's a really refreshing dish, and the salmon is tart, sweet, and salty, all at once. #salmonrecipe #japanesefood #nanbanzuke #colddishes #homecooked #singaporehomecooks #sghomecooking #sgeats #sgfood #sgfoodporn

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    Unadon

    This interesting dish is made from grilled eel fillets and steamed rice. The eel is specially grilled in the kabayaki style, where it is put on a skewer and grilled in tare sauce.

    Hitsumabushi

    This traditional Japanese dish centers around grilled eel and steamed rice again. But it is accompanied by a number of garnishes and condiments and is served in a very particular way. It is served in four portions. The first is eaten on its own. The second is served with seaweed, green onions and wasarbi sauce. The third is the same but with a green tea soup addition, while the fourth can be enjoyed in whatever way you like.

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    -— 'Horaiken' – Eel Hitsumabush which is finely chopped broiled eel over rice. I have visited Nagoya a few times, but 'Horaiken' can't be eaten unless you are lined up, I tried this for the first time this time! I love crisp and broiled eels over steamed fluffy eels so it was my favorite eel💋 It became one of the restaurant I would like to visit again when I came to Nagoya💗 I'm sure it's worth eating even in line. -— 名古屋に戻って蓬莱軒へー❤️ 何回か名古屋は行ったことあったけど蓬莱軒は いつも並んでるからはじめてだったの✨ うなぎはふわふわよりもパリッとした濃い目が好きだからすごい好みだったー😻😻 次回名古屋来た時も絶対並ぼう🙋‍♀️✔︎✔︎ オープン前に並んだら1回転目で入れたよ😋 -— #horaiken#hitsumabushi#unagi#unagidon#nagoyajapan#nagoyaeats#nagoyagourmet#eel#traveleats#gourmettraveller#travelforfood #蓬莱軒#あつた蓬莱軒#ひつまぶし#ひつまぶし名古屋#名古屋グルメ#名古屋旅行#名古屋観光#名古屋ランチ#名古屋ひつまぶし#うなぎ#名古屋めし#グルメ旅行

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