pacificsaury

-About ingredients-

Sanma is one of the fish commonly used in Japanese cuisine. In English it is also called"Pacific saury"or"mackerel pike". Sanma is also known as an autumn tradition in Japan, and many people look forward to it during that season.

Sanma has an elongated body with a blue back and silver abdomen. The flesh is fatty and has a unique flavor and richness. Sanma is also highly nutritious, containing protein, vitamin D, and unsaturated fatty acids (omega-3 fatty acids).

Sanma can be enjoyed in a variety of ways. Salt-grilling is generally known as a typical cooking method. By seasoning the whole saury with salt and grilling it, you can enjoy a fragrant surface and a juicy, flavorful interior.

Sanma is also used for stews, sashimi, and sushi. When making simmered dishes, simmering slowly in dashi or soy sauce-based broth brings out the flavor of the saury and softens it. For sashimi and sushi, fresh saury is usually sliced ​​into thin slices and eaten with soy sauce or wasabi.

Sanma is also used for salting and drying. Salting can bring out the flavor, and drying can improve preservation.

Sanma plays an important role in Japanese cuisine due to its delicious taste and rich nutritional content as an ingredient. It is especially popular during the fall season and is enjoyed by many people. Please come and enjoy the deliciousness of saury.