Sawara

-About ingredients-

Sawara (Japanese mackerel) is one of the fish commonly eaten in Japan. In English, it is also called"Spanish mackerel". Sawara live in coastal areas such as the Pacific Ocean and the waters around Japan, and can often be seen at markets and fish markets during the season.

Sawara has a long and slender body, and the back side is blue-green with a silver line. The meat is white, rich in fat, yet has a light flavor. Therefore, it is used in various dishes.

In Japanese cuisine, sawara is best known as a sashimi and sushi topping. It is common to slice fresh sawara into thin slices and enjoy it with condiments such as soy sauce, wasabi, and ginger. Sawara fillets are also sometimes grilled, boiled, or steamed.

Sawara meat is fatty, so when grilled or grilled, the aroma and flavor of the fat stand out. When you season the fillets of mackerel with salt and soy sauce and grill them, you get a crispy texture on the outside and a fluffy texture on the inside.

Sawara is also highly nutritious, containing protein, vitamin D, and omega-3 fatty acids. It is also popular as a healthy food because it is low in calories and contains a good balance of nutrients.

Sawara is a beloved part of Japanese cuisine due to its delicious taste and wide range of uses. You can enjoy it in a variety of ways, so be sure to give it a try.