Nanbanzuke

Introduction

Nanbanzuke is a traditional Japanese dish that is often served as an appetizer or side dish. It is a type of marinated fried fish, typically mackerel, sardines, or smelt, that is marinated in a sweet and sour sauce with vegetables.

History

The term "Nanban" originally referred to the Portuguese and Spanish who were the first Europeans to arrive in Japan in the 16th century. The term "zuke" means "marinated" in Japanese. Thus, Nanbanzuke can be translated as "Southern Barbarian Marinated," a name that reflects the dish's foreign origins.

Preparation

The preparation of Nanbanzuke involves several steps. First, the fish is cleaned and then lightly coated in flour before being fried until crispy. The fried fish is then marinated in a mixture of soy sauce, vinegar, sugar, and mirin. This marinade gives the dish its characteristic sweet and sour flavor.

The fish is typically marinated with thinly sliced vegetables such as onions, carrots, and bell peppers. These vegetables not only add flavor to the dish but also provide a colorful presentation.

Serving

Nanbanzuke is typically served cold, making it a popular dish during the hot summer months. It can be served as an appetizer, a side dish, or even as a main dish. It is often accompanied by a bowl of steamed rice and miso soup.

Variations

While the traditional Nanbanzuke uses fried fish, there are also variations of the dish that use other types of seafood such as shrimp or squid. Some versions even use chicken or pork instead of seafood.

See Also

• Japanese Cuisine
• Sashimi
• Tempura
• Sushi

References

• Japanese Cooking: A Simple Art by Shizuo Tsuji
• The Japanese Kitchen: 250 Recipes in a Traditional Spirit by Hiroko Shimbo

External Links

• Nanbanzuke Recipe
• Nanbanzuke - Just One Cookbook

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Nanbanzuke

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  Sake Nanbanzuke
• 
  アジの南蛮漬け