Saikyoyaki

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Saikyoyaki (

marinade is sweeter than other varieties.[1] Secondary ingredients of the marinade include sake and mirin.[2]

This method of marinating fish in miso paste was used in Japan to preserve fish in times before refrigeration and continues to be consumed in the present day for the rich flavor miso adds to the dish.[3] Spanish mackerel (鰆) is a typical fish that is prepared in the saikyoyaki style (called sawara no saikyoyaki).[4] Salmon, tachiuo (太刀魚) and gindara (銀鱈) fish can also be used.[5]

References

  1. ISBN 9789814435161
    .
  2. ^ Wakuda, Tetsuya. "Saikyo yaki (fish cooked with saikyo miso)". Retrieved 20 January 2019.
  3. ISBN 9780307813558
    .
  4. ^ Suter, Rebecca. The Japanization of Modernity. Harvard University Asia Center.
  5. ISBN 9780307813558
    .


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