Shimesaba
Original price
¥1,500
-
Original price
¥1,500
Original price
¥1,500
¥1,500
-
¥1,500
Current price
¥1,500
-About the recipe-
Shimesaba is a traditional Japanese dish that is made by seasoning mackerel with vinegar and salt to enhance its preservation. This dish is a perfect combination of the fatty mackerel and the sourness of the vinegar, giving it a unique flavor and texture.
Mackerel is rich in omega-3 fatty acids and is said to be good for your health. However, mackerel is also one of the fish that tends to lose its freshness. Therefore, by preserving mackerel with vinegar and salt like Shimesaba, you can make it delicious and make it last longer.
To make Shimesaba, first cut the mackerel, sprinkle it with salt and let it sit for a certain period of time. The mackerel is then boiled with vinegar and stock to infuse the flavor into the meat. This process gives the mackerel a firm texture and adds the acidity of the vinegar.
Shimesaba is not only eaten as is, but is also often used as an ingredient in sushi. In addition, Shimesaba is loved by many people for its characteristic green fish flavor and the unique flavor created by preserving it with vinegar and salt.
Shimesaba is a traditional Japanese dish that is made by seasoning mackerel with vinegar and salt to enhance its preservation. This dish is a perfect combination of the fatty mackerel and the sourness of the vinegar, giving it a unique flavor and texture.
Mackerel is rich in omega-3 fatty acids and is said to be good for your health. However, mackerel is also one of the fish that tends to lose its freshness. Therefore, by preserving mackerel with vinegar and salt like Shimesaba, you can make it delicious and make it last longer.
To make Shimesaba, first cut the mackerel, sprinkle it with salt and let it sit for a certain period of time. The mackerel is then boiled with vinegar and stock to infuse the flavor into the meat. This process gives the mackerel a firm texture and adds the acidity of the vinegar.
Shimesaba is not only eaten as is, but is also often used as an ingredient in sushi. In addition, Shimesaba is loved by many people for its characteristic green fish flavor and the unique flavor created by preserving it with vinegar and salt.