Posts Tagged ‘pickled mackerel’

Mizore, which literally means “sleet” in Japanese, is also a culinary term used to describe clear soups or nabe-mono into which finely grated daikon radish has been stirred.  Ae stands for Ae-mono, one of the basic categories of Japanese cuisine in which small-cut ingredients (often cooked vegetables such as spinach or green beans), are tossed […]


Sushi fans will probably be familiar with shime-saba (pickled raw mackerel). Traditionally, saba is marinated in a sweetened-vinegar mixture before serving raw as sashimi or sushi topping. I have never seen saba served raw unless it has been marinated first. Years ago, I was taught how to salt, and then marinate, a fresh-caught mackerel, but […]