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Maguronokabutoyaki マグロのかぶと焼き
| Prefecture | Kanagawa (神奈川県) |
|---|---|
| Region | Kanto |
| Japanese name | マグロのかぶと焼き（まぐろのかぶとやき） |
| Reading | Maguronokabutoyaki |
| Home area | Sanzaki, Miura. |
| Main ingredients | tuna. |
History and Origins
It's the port of Sasaki, on the island of Miura Peninsula, known as the Japan's foremost fishing port. "Buy and Cooking" is a masterpiece from the Sanzaki area and is a gorgeous dish with its head burned straight up. It began when the fishermen of Sanzaki, who originally sailed on a fishing boat, were hanging their unsold fish heads on the ship's chimney and boiling them and eating them. I also enjoyed it as the wine of the young fishermen who came back to port. About 40 years ago, a restaurant near the port of Sanzaki began to offer tuna and baking for the public. This dish, with its huge fish head on the table, has great impact and is especially enjoyed by tourists. It's also fascinating to taste a rare part of the tuna food that is rarely mentioned in general. It's also fascinating to taste a rare part of the fish's body, such as the body of a ho ho, or the body on the back of an eye. Sanzaki, with its terrain suitable for ports, developed as an old offshore and coastal fishing center, and at the beginning of Japan, it became known to the whole country as a fishing base for fish fishing. Today, various kinds of tuna caught around the world are being stored on ships at minus 60 degrees C, transported to ports, and shipped around the capital through fish markets. In the fish market in Mizaki, 400 tuna are handled a day.
When It Is Eaten
Depending on the type of tuna, the season varies, but the port of Sanzaki has a great variety of tuna species from all over the world, and the frozen technology has developed, so you can enjoy the variety of tuna foods that are cooked and baked throughout the year. A helmet-burning is a sea-sized restaurant around the fishing port and is provided for by pre-preservation regulations.
How It Is Eaten
The tuna's head will be burned in an oven for three to four hours with a weak fire. Put your head around your eyes and eat from the flavors you like, such as oil, pontoon, and mascara. You can enjoy the difference in the sense of food in different parts.
Recipe — Serves 20
Ingredients
- 1 マグロの頭
Method
- The tuna's head will be burned in an oven for three to four hours with a weak fire.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.