NANBAN-ZUKÉ

Sep 1, 2020 | Autumn

NANBAN-ZUKÉ  南蛮漬け

(Southern Barbarian Style Fried-and-Pickled Fish)

NANBAN refers to the Portuguese, the “southern barbarians” who settled in the port of Nagasaki, Kyushu late in the 16th century. In addition to Christianity and trade, these early Portuguese visitors brought with them escabeche, a fried and pickled seafood delicacy popular in their homeland.

The Japanese adapted it to their tastes, using a variety of small fish such as smelts (wakasagi) and baby horse mackerel (mamé aji). Nanban-zuké, food prepared in the southern barbarian style, remains popular today in Japan. A vegan version of the fish dish is made with eggplant and called NASU NANBAN

NASU NANBAN-ZUKÉ  茄子南蛮漬け   (Sour-and-Spicy Eggplants, Southern Barbarian Style)

NANBAN-ZUKÉ FISH

DOWNLOAD instructions for making Southern Barbarian Style, Fried and Pickled Fish

NANBAN-ZUKÉ EGGPLANT

SEA STOCK

DOWNLOAD instructions for making Standard Sea Stock

Yakumi condiments

Yakumi condiments

薬味YAKUMI A Lively Mixture of Aromatic Herbs Food cultures around the world employ various aromatic herbs and spices to stimulate the appetite, maximize flavor and promote healthful eating. Japan has a long history of using yakumi, condiments, that provide a benefit to...

Earthy Gobo

Earthy Gobo

ごぼう・牛蒡・Gobō (burdock root; Arctium lappa) Kimpira, named after a folk-hero celebrated for his fervent determination and fiery ways, is a quickly assembled, skillet-stirred vegetable dish finished with an incendiary 7-spice blend. Kimpira frequently appears on the menu...

Elusive Taste of Spring: URUI

Elusive Taste of Spring: URUI

うるい・UruiThe Elusive Taste of Spring Urui (Hosta sieboldiana) is in the lily family; it is often planted as an ornamental in gardens. It thrives in damp soil in areas of partial or dappled shade. It has been cultivated in Japan since the Edo period (1603-1868) though...

KUSHI (skewers)

KUSHI (skewers)

串・KUSHISkewers Galore Because spearing or threading food on skewers makes cooking over a fire easier and more efficient it's not surprising to find some sort of skewered food in nearly every food culture. There is (Brazil's) churrasco, (Spain's) pinchos, (Turkey's)...

Explore

Archives